If you’ve ever craved a delicious yet mindful dinner that’s easy to whip up and packed with flavor, look no further than these irresistibly comforting Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This dish takes you on a tantalizing journey with its rich marinade, succulent steak cubes, and a fiery sauce to tie it all together.
Why You’ll Love This Recipe
- Flavor Explosion: The Korean BBQ marinade infuses the steak with an incredible blend of sweet, spicy, and savory notes.
- Quick and Easy: With minimal prep time and uncomplicated steps, it’s a perfect weeknight meal.
- Versatile: Great for any occasion, and easily customizable to suit different taste preferences.
- Balanced Meal: Offers protein, carbs, and a spicy kick that leaves you satisfied.
Ingredients You’ll Need
The magic of these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce lies in its ingredients. Each one plays a part in creating a harmonious blend of flavors that are both bold and comforting.
- Beef Steak Cubes: Flank, skirt, or New York strip work beautifully, offering different textures to explore.
- Soy Sauce: Acts as a salty base for the marinade, ensuring every bite is rich with flavor.
- Gochujang: This Korean chili paste brings depth and an essential spicy edge to the dish.
- Sesame Oil: Infuses each bite with a nutty aroma that’s unmistakably Korean.
- Cooked Rice: Serves as the perfect vehicle, soaking up the rich juices of the steak and sauce.
- Spicy Cream Sauce: A mixture of mayo, sour cream, and sriracha, it’s the fiery component that ties the dish together, balancing the heat with creaminess.
Variations
Feeling adventurous? Customizing these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is as delightful as eating them. Here’s how you can make this dish uniquely yours.
- Vegetarian Twist: Swap the steak for tofu or mushrooms, keeping the vibrant flavors intact.
- Mild Sauce Version: Ease back on the sriracha if you prefer your spice more subdued.
- Colorful Veg Add-ons: Include sautéed spinach or a side of pickled cucumbers to add both color and freshness.
- Low-Carb Option: Replace rice with cauliflower rice for a lighter meal.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Make sure each steak cube is generously coated with this mixture. Allow the meat to marinate for at least 30 minutes, or up to 2 hours for a more intense flavor experience.
Step 2: Cook the Steak
Heat your skillet or grill pan over medium-high heat. Cook each side of the steak cubes for about 3-4 minutes, achieving that lovely caramelized exterior that makes it irresistible. Let the meat rest for a few minutes off the heat to lock in the juices.
Step 3: Prepare the Spicy Cream Sauce
In a small bowl, whisk together the mayonnaise, sour cream, sriracha, salt, and black pepper until you have a smooth, creamy consistency. Taste and adjust the seasoning as necessary to suit your palate.
Step 4: Assemble the Bowls
Begin with a hearty scoop of cooked rice at the base of each bowl. Artfully arrange the steak cubes on top, and then drizzle with the spicy cream sauce generously. For a touch of elegance, sprinkle on some sesame seeds or freshly chopped scallions.
Pro Tips for Making Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Marinade Magic: The longer your steak marinates, the deeper the flavor—consider prepping it the night before for an effortless start.
- Grill Sensation: For a smoky touch, try grilling the steak; it adds another dimension to the BBQ profile.
- Sizzling Sauce Control: Want a smoother sauce? Add a splash of lime juice or vinegar for a tangy zing.
- Rice Perfection: For extra fluffy rice, rinse it several times before cooking to remove excess starch.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
Elevate your bowls with garnishes like thinly sliced green onions, sesame seeds, or a sprinkle of crushed red pepper. Each provides a contrasting texture and burst of color that enhances the overall presentation.
Side Dishes
These bowls pair wonderfully with a crisp cucumber salad or a tangy kimchi, both offering a refreshing counterpoint to the rich and savory main dish. A side of edamame or seaweed salad also makes a great companion.
Creative Ways to Present
For a touch of creativity, serve the dish in a large communal platter, allowing everyone to customize their bowl with toppings of their choice. Use vibrant-colored dishes to make the meal more visually enticing.
Make Ahead and Storage
Storing Leftovers
To store leftovers, place the steak and rice in separate airtight containers and refrigerate for up to three days. This keeps the ingredients fresh and prevents them from becoming soggy.
Freezing
The marinade for the steak freezes beautifully; prepare it in advance and freeze in a zip-top bag with the steak for up to two months. Defrost in the fridge overnight before cooking as per the instructions.
Reheating
Reheat your Korean BBQ Steak Rice Bowls gently in a skillet over medium heat, adding a splash of water or broth to keep the rice moist. Alternatively, use a microwave at a lower power setting to ensure even heating.
FAQs
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Can I use chicken instead of steak?
Absolutely! Chicken thighs or breasts can be used in place of steak. Just ensure they are adequately marinated and cooked to your liking.
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What is gochujang, and where can I find it?
Gochujang is a Korean fermented chili paste that adds depth and heat. It can be found in Asian grocery stores or online.
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Can I make the spicy cream sauce ahead of time?
Yes, the sauce can be prepared up to two days in advance and stored in the refrigerator, allowing the flavors to meld beautifully.
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What type of rice works best?
All types of rice work, but jasmine rice offers a fragrant base that complements the dish’s rich flavors. Opt for brown rice if you’re seeking a healthier alternative.
Final Thoughts
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are nothing short of a flavor adventure that is simple enough for weeknights yet impressive enough for special occasions. Go ahead and treat yourself to a bowl; it’s a hug of deliciousness with every bite.
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean-inspired
Description
Enjoy a delicious and flavorful Korean BBQ Steak Rice Bowl topped with a spicy cream sauce. Juicy marinated steak bites are cooked to perfection and served over fluffy rice, finished with a zesty sauce that adds an extra kick. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
For the Steak:
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Rice:
- 1 cup cooked rice (white, brown, or jasmine)
For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp sriracha
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat evenly, and let marinate for at least 30 minutes, up to 2 hours for maximum flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Add the marinated steak cubes and cook for 3-4 minutes per side, or until desired doneness is reached. Remove from heat and let rest for a few minutes before serving.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning if needed.
- Assemble the Bowls: Place a scoop of cooked rice into each bowl. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce. Serve immediately.
Notes
- You can add extra vegetables like sautéed spinach, pickled cucumbers, or shredded carrots for added flavor and texture.
- Reduce the amount of sriracha for a milder sauce.
- For a gluten-free version, choose gluten-free soy sauce and check the labels on gochujang and mayonnaise.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 600 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
