Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Get ready to bring the vibrant flavors of Korea right to your kitchen! These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a weeknight wonder. Imagine tender, marinated steak perfectly cooked, served over fluffy rice, and topped with a refreshing array of vegetables. The secret weapon? A creamy, spicy sauce that ties all the delicious elements together. It’s a quick, satisfying, and incredibly flavorful meal your family will adore.

Why You’ll Love These Korean BBQ Steak Rice Bowls

These bowls are more than just a meal; they’re a delightful culinary experience that simplifies dinner time. Here’s why you’ll quickly add them to your rotation:

• Flavorful and Tender Steak: The steak marinates in a savory-sweet, slightly spicy Korean BBQ sauce, ensuring every bite is packed with incredible taste and tenderness.
• Quick and Easy Weeknight Dinner: You can have these bowls ready in about 30 minutes, making them perfect for busy evenings without compromising on flavor.
• Highly Customizable Toppings: Mix and match your favorite fresh vegetables and garnishes to create a bowl that’s uniquely yours, offering endless possibilities.
• Excellent for Meal Prepping: Prepare the components ahead of time, then assemble fresh bowls whenever hunger strikes for a convenient and healthy option.
• Balanced and Satisfying Meal: These bowls offer a great balance of protein, carbohydrates, and fresh vegetables, ensuring a complete and fulfilling dining experience.

Ingredients

Gathering your ingredients is the first step towards creating these vibrant Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Each component plays a crucial role in building layers of delicious flavor.

For the Korean BBQ Marinade

• 1 lb flank or sirloin steak, thinly sliced against the grain for tenderness.
• ¼ cup low-sodium soy sauce, providing a savory base without excessive salt.
• 2 tbsp brown sugar (light or dark), to balance the savory notes with a touch of sweetness.
• 1 tbsp gochujang (Korean chili paste), for a signature Korean spice and depth.
• 1 tbsp toasted sesame oil, adding a nutty aroma and flavor.
• 2 cloves fresh garlic, minced, for aromatic pungency.
• 1 tsp fresh ginger, grated, offering a warm, zesty kick.
• 1 tbsp unseasoned rice vinegar, to brighten the marinade.
• ¼ tsp black pepper, freshly ground.
• 1 tsp honey (optional), for extra sweetness and glaze.

For the Spicy Cream Sauce

• ¼ cup mayonnaise (full-fat recommended), forming the rich base.
• 1 tbsp Sriracha, adjust this amount to your preferred level of heat.
• 1 tsp fresh lime juice, for a tangy, bright counterpoint.
• 1 tsp honey, to add a touch of sweetness and balance the spice.
• Pinch of salt, to enhance all the flavors.

For Assembly & Garnish

• 2 cups cooked jasmine or white rice, providing a fluffy foundation for your bowl.
• 1 cup shredded carrots, for crunch and a hint of sweetness.
• 1 cup cucumber, thinly sliced or diced, offering a refreshing crispness.
• ½ cup kimchi (optional, for tang), adding a fermented, spicy, and tangy kick.
• 2 green onions, sliced, for a mild oniony flavor and color.
• 1 tbsp toasted sesame seeds (optional), for garnish and texture.

Notes & Substitutions

• Steak: Ribeye or skirt steak are fantastic alternatives; slice them thinly for quick cooking.
• Gochujang: If you prefer less spice, reduce the amount or omit it entirely from the marinade.
• Rice: Quinoa or brown rice make excellent whole-grain substitutes for the white rice base.
• Vegetables: Feel free to add other favorites like sliced bell peppers, edamame, or spinach.
• Mayonnaise: For a lighter sauce, substitute Greek yogurt, though the texture will be thinner.

Equipment

Making these flavorful Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is simple with just a few standard kitchen tools. You likely have everything you need already!

• Large mixing bowl, for marinating the steak.
• Small mixing bowl, for whisking the spicy cream sauce.
• Sharp knife, for slicing steak and vegetables.
• Cutting board, essential for safe prep work.
• Skillet or grill pan, for cooking the marinated steak.
• Saucepan with lid, for preparing your rice.
• Whisk or fork, for combining sauce ingredients smoothly.
• Measuring cups and spoons, for accurate ingredient portions.

Instructions

Creating your delicious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is a straightforward process. Follow these steps for a perfect meal every time.

Step 1: Marinate the Steak

• In a large mixing bowl, combine the soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and optional honey for the Korean BBQ marinade. Whisk these ingredients together until well combined.
• Add your thinly sliced flank or sirloin steak to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor and tenderness, you can marinate the steak for up to 8 hours.

Step 2: Cook the Rice

• While the steak marinates, prepare your rice. Rinse your jasmine or white rice thoroughly under cold water until the water runs clear. In a saucepan, combine the rinsed rice with the appropriate amount of water (typically 1.5-2 cups water per 1 cup rice, check package directions) and a pinch of salt.
• Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing gently with a fork.

Step 3: Prepare the Spicy Cream Sauce

• In a small mixing bowl, whisk together the mayonnaise, Sriracha, fresh lime juice, and honey until smooth and creamy. Add a pinch of salt and stir again. Taste the sauce and adjust the Sriracha or lime juice as needed to reach your desired balance of spice and tang. This creamy, spicy sauce is a highlight of these Korean BBQ Steak Rice Bowls.

Step 4: Cook the Korean BBQ Steak

• Heat a skillet or grill pan over medium-high heat. Add a tiny drizzle of oil if your pan isn’t non-stick, though the marinade usually provides enough. Remove the marinated steak from the refrigerator. Place the steak slices in a single layer in the hot pan, making sure not to overcrowd it.
• Cook the steak for 2-3 minutes per side, or until it’s caramelized and cooked through to your preferred doneness. You want a nice sear on the outside. Remove the cooked steak from the pan and let it rest on a cutting board for a few minutes before slicing into bite-sized pieces, if desired.

Step 5: Assemble the Rice Bowls

• Now for the exciting part – assembling your delicious Korean BBQ Steak Rice Bowls! Divide the cooked jasmine rice evenly among your serving bowls, creating a warm bed. Artfully arrange the cooked Korean BBQ steak slices over the rice.
• Next, add the vibrant shredded carrots and refreshing thinly sliced cucumber to each bowl. If using, place a generous scoop of kimchi beside the other toppings for an extra layer of flavor. Garnish the bowls with sliced green onions and a sprinkle of toasted sesame seeds for a final touch of color and crunch.

Step 6: Serve Immediately

• Drizzle the prepared spicy cream sauce generously over all the ingredients in each bowl. Serve your freshly assembled Korean BBQ Steak Rice Bowls with Spicy Cream Sauce immediately and enjoy every flavorful bite!

Pro Tips & Troubleshooting

Ensuring your Korean BBQ Steak Rice Bowls are perfect is easy with these helpful tips and quick fixes.

• Slice steak thinly, against the grain: This makes the steak more tender and ensures it cooks quickly and evenly.
• Don’t overcrowd the pan: Cook the steak in batches if necessary; overcrowding lowers the pan temperature and prevents a good sear.
• Taste and adjust sauce seasoning: Always sample your spicy cream sauce and tweak the Sriracha, lime, or honey to your preference.
• Prevent rice from sticking: Rinse rice thoroughly before cooking and let it rest covered off the heat after cooking to steam perfectly.
• Ensure gochujang is fresh: Gochujang provides unique depth, so check its freshness for the best flavor in your Korean BBQ Steak marinade.
• Avoid overcooking steak (toughness): Cook steak quickly over high heat until just done; overcooking makes it chewy.
• Troubleshoot bland marinade: If your marinade tastes weak, add a touch more soy sauce, brown sugar, or garlic to boost the flavor.

Serving, Storage & Variations

These versatile Korean BBQ Steak Rice Bowls are fantastic as is, but you can easily adapt them to your taste and schedule.

Serving Suggestions

• Serve with extra kimchi on the side for those who love an added tangy, spicy kick.
• For an even more substantial meal, top your rice bowls with a fried egg or a soft-boiled egg.
• Offer extra lime wedges on the side, allowing everyone to add a fresh squeeze of citrus to their individual bowl.

Storage Instructions

• For best results and to maintain freshness, store the cooked steak, cooked rice, vegetables, and spicy cream sauce in separate airtight containers.
• Refrigerate all components promptly after cooling. They will keep well in the refrigerator for up to 3 days.
• Freezing is not recommended for this dish, as the texture of the steak and fresh vegetables may change upon thawing.

Flavor Variations

• Protein: Easily swap out the steak for thinly sliced chicken breast, succulent shrimp, or pan-fried tofu for a different spin on these delightful Korean BBQ steak rice bowls.
• Grains: Instead of white rice, try brown rice, quinoa, or even cauliflower rice for a lower-carb option.
• Vegetables: Get creative with your additions! Bell peppers, fresh spinach, edamame, or thinly sliced radish all work wonderfully.
• Sauce: Experiment with other toppings like a sesame ginger dressing or a simple soy-ginger vinaigrette if you prefer an alternative to the spicy cream sauce.

Nutrition Information

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a balanced and delicious meal. While specific values can vary based on exact ingredients and portion sizes, this provides a general overview. Remember that the customizable nature of these bowls allows you to adjust ingredients to fit your dietary needs.

Please note: Nutritional information is an estimate based on the provided recipe and may vary. This information is for general guidance only.

Frequently Asked Questions (FAQ)

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a true testament to how simple yet incredibly flavorful home cooking can be. You get the perfect balance of tender, marinated steak, fluffy rice, crisp vegetables, and that irresistible spicy cream sauce, all in one satisfying bowl.

With their easy preparation and endless customization options, they are perfect for beginners and busy parents alike. Go ahead, gather your ingredients, and create your own amazing Korean BBQ Steak Rice Bowls tonight!

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor tender, thinly sliced Korean BBQ steak served over a bed of rice, topped with fresh vegetables and drizzled with a creamy, spicy sauce for a delightful meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4 bowls

Calories 550 kcal

Equipment

• bowl
• small bowl
• skillet or grill pan

Ingredients

  

Main Ingredients

• 1 lb flank or sirloin steak thinly sliced
• 2 cups cooked white or brown rice
• 1 cup shredded carrots
• 1 cup cucumber thinly sliced
• 1/2 cup kimchi optional
• 2 green onions sliced
• 1 tbsp sesame seeds optional

Korean BBQ Marinade

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tsp gochujang Korean chili paste, optional

Spicy Cream Sauce

• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice
• 1 tsp honey

Instructions

 

Marinade the Steak

• Combine all marinade ingredients in a bowl. Add the thinly sliced steak and marinate for at least 30 minutes, or up to 8 hours for best flavor.

Prepare the Sauce

• In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and honey to create the spicy cream sauce. Set aside.

Cook the Steak

• Heat a skillet or grill pan over medium-high heat. Cook the marinated steak slices for 2-3 minutes per side until they are caramelized and cooked through, then set aside.

Assemble the Bowls

• Layer the cooked rice at the bottom of each bowl. Arrange the cooked steak, shredded carrots, thinly sliced cucumber, kimchi (if using), and sliced green onions on top of the rice.

Serve

• Drizzle the spicy cream sauce generously over the assembled bowls and sprinkle with sesame seeds if desired. Serve immediately and enjoy your meal.

Notes

For best flavor, marinate the steak for at least 2 hours. Adjust the amount of sriracha and gochujang to your preferred spice level.