If you’re looking to spice up your dinner routine, these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce will sweep you off your feet. Imagine perfectly seared steak cubes, infused with flavorful Korean spices, nestled atop a bed of warm rice and finished with a spicy sauce that dances on your palate. It’s a taste experience that’s not too spicy but bursting with layers of flavor you’ll adore!
Why You’ll Love This Recipe
- Bold Flavors: The Korean BBQ marinade brings a burst of umami with every bite.
- Quick Prep: From start to finish, dinner’s ready in under an hour—even with marinating time!
- Customizable Spice: Adjust the spicy cream sauce to your level of heat comfort.
- Complete Meal: Protein, carbs, and optional veggies make it a balanced dish.
Ingredients You’ll Need
This dish relies on fresh and simple ingredients that pack a punch. Each one plays a pivotal role in bringing out the unique flavors and textures of these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
- Beef Steak: Use flank, skirt, or New York strip for tender, juicy bites.
- Soy Sauce: The salty, umami base for our marinade.
- Gochujang: This Korean chili paste is the key to authentic flavor.
- Honey: Adds sweetness and balances the spice.
- Sesame Oil: Provides a nutty aroma.
- Rice: Use white, brown, or jasmine rice based on your preference.
- Spicy Cream Sauce Ingredients: Mayonnaise, sour cream, and sriracha blend perfectly to add creaminess and heat.
Variations
One of the best things about these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is how easily you can make them your own. Whether you need a different protein or want to add more veggies, the options are endless!
- Chicken Instead of Beef: Swap the steak for chicken breast or thighs for a leaner option.
- Vegetarian Version: Use tofu or tempeh for a plant-based alternative.
- Add Veggies: Incorporate sautéed spinach or bell peppers for a nutritional boost.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
In a mixing bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Toss the steak cubes in the marinade. Let them soak in those delightful flavors for at least 30 minutes, but up to 2 hours if you want that extra flavor punch.
Step 2: Cook the Steak
Heat your skillet over medium-high heat and cook the marinated steak cubes for about 3-4 minutes per side or until they reach your preferred level of doneness. Rest them for a few minutes to retain their juices before assembling your bowls.
Step 3: Make the Spicy Cream Sauce
In a small bowl, whisk together the mayonnaise, sour cream, sriracha, salt, and pepper until smooth. Taste and adjust the level of spice to fit your preference.
Step 4: Assemble the Bowls
Place a scoop of warm rice into each bowl, add the cooked steak on top, and generously drizzle with the spicy cream sauce. Feel free to garnish with additional toppings like scallions or sesame seeds.
Pro Tips for Making Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Perfect Marination Time: At least 30 minutes of marinating is a must for tender and flavorful steak.
- Sauce Adjustments: Feel free to play around with the sriracha amount in the sauce to suit your heat level.
- Rice Selection: Choose jasmine rice for a fragrant and slightly sticky texture—a wonderful contrast to the steak.
- Rest the Steak: Allowing the steak to rest for a few minutes retains juices, ensuring each bite is succulent.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
Top your bowls with sliced green onions, sesame seeds, or a sprinkle of chopped cilantro to enhance the visual appeal and add a burst of freshness to your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Side Dishes
Pair these bowls with a side of kimchi or a simple cucumber salad. These sides add crunch and a bit of acidity, which beautifully complements the rich flavors of the dish.
Creative Ways to Present
Serve the bowls in vibrant, colorful dishes to reflect the lively personality of this meal. Layer the rice, steak, and sauce neatly for a visual treat. A sprinkle of sesame seeds can add elegance to your presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers. The steak and rice can be refrigerated separately for up to three days, ensuring maximum freshness when reheating.
Freezing
While the steak can be frozen for up to two months, aim to consume the rice fresh. If you must freeze it all, allow the rice to cool completely before storing.
Reheating
Reheat the steak in a skillet to maintain its delicious taste and texture. For the rice, a quick zap in the microwave with a damp paper towel on top will revive its original softness.
FAQs
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Can I use a different type of sauce for this dish?
Yes, you can substitute the spicy cream sauce with other sauces like teriyaki or a sesame ginger dressing for a different flavor profile.
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What if I don’t have gochujang at home?
If you’re out of gochujang, replace it with a mix of miso paste and a dash of hot sauce to replicate the flavor and heat.
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Is it necessary to marinate the steak for two hours?
No, marinating for at least 30 minutes will suffice, but two hours will definitely enhance the complexity and depth of the flavors.
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Can the rice be cooked in advance?
Absolutely! Cook the rice ahead and refrigerate until needed. Just reheat before serving to ensure it complements the warm steak.
Final Thoughts
I hope you give these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce a try—it’s a culinary hug bringing warmth and robust flavors to your table. Let the ease and taste of this dish sweep you into a delightful dinner experience that’s sure to become a favorite in your meal rotation.
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
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
Description
This Korean BBQ Steak Rice Bowl combines tender, marinated beef with fluffy rice and a spicy cream sauce, creating a flavorful and satisfying meal with bold Asian-inspired flavors. Perfect for a quick dinner or lunch, it features juicy steak cubes coated in a savory, spicy marinade, topped with a creamy sriracha sauce and served over steaming rice.
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, blend soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, tossing to coat evenly. Let marinate for at least 30 minutes, or up to 2 hours for a deeper flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak pieces for about 3-4 minutes on each side, or until they reach your desired level of doneness. Remove the steak from the heat and allow it to rest for a couple of minutes before serving.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth and well combined. Taste and adjust seasonings as needed.
- Assemble the Bowls: Place a scoop of cooked rice in each serving 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.
- If you prefer a milder sauce, reduce the amount of sriracha to taste.
- For more flavor, marinate the steak for up to 2 hours; but even a 30-minute marination makes a noticeable difference.
Nutrition
- Serving Size: 1 bowl (including rice and sauce)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
