Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

If you’re craving an exciting and flavorful meal, look no further than these scrumptious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Packed with tender marinated steak, fluffy rice, and a sauce that dances between creamy and spicy, this dish is a delightful escape to culinary bliss. Perfect for both quick weeknight dinners and impressive weekend gatherings, it’s a recipe you’ll want to make again and again!

this Recipe

Ingredients You’ll Need

The beauty of these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce lies in its simplicity. Each ingredient plays its part, creating a symphony of textures and flavors that will transport your taste buds straight to a Korean BBQ joint.

• 1 lb beef steak: Choose between flank, skirt, or New York strip for the best texture and flavor.
• 1 tbsp soy sauce: Adds the essential salty flavor that complements the sweet aspect of the dish.
• 1 tbsp gochujang: This Korean chili paste gives the dish its authentic heat.
• 1 cup cooked rice: White, brown, or jasmine rice will soak up all that lovely sauce.
• ½ cup mayonnaise: The base for our spicy cream sauce, offering creaminess with a slight tang.

Variations

This dish is not only easy but incredibly adaptable. With a few tweaks here and there, you can mold it to fit any palate, dietary need, or whimsy craving you might have!

• Vegetarian Version: Swap the steak with firm tofu or portobello mushrooms for a delightful vegetarian twist.
• Less Spicy: Simply dial down the gochujang and sriracha for a milder but equally delicious version.

How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Step 1: Marinate the Steak

In a bowl, whisk together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Toss the beef cubes into this flavorful marinade and let them relax in the refrigerator for at least 30 minutes. This rest will infuse the meat with all the delectable flavors.

Step 2: Cook the Steak

Heat your skillet over medium-high heat and lay the marinated steak cubes in. Let them sizzle for 3-4 minutes on each side, aiming for that perfect caramelization. Once cooked, rest them briefly to lock in the juices.

How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Garnishes

Consider sprinkling sesame seeds and chopped scallions over your bowls. These add not only color but also a little crunch that complements the tenderness of the steak.

Side Dishes

A side of kimchi adds a nice fermented tang that balances the sweet and spicy flavors of the steak. Alternatively, sautéed spinach or roasted eggplant makes for an excellent accompaniment.

Creative Ways to Present

Layer the rice at the bottom, then fan the steak cubes around the bowl. Drizzle the sauce in a zigzag pattern for a touch of flair, then garnish. These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce look just as amazing as they taste!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight containers in the refrigerator. This method will keep your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce fresh for up to 3 days.

Freezing

The steak and rice freeze well together. Place them in freezer-safe containers for up to 2 months. However, prepare the spicy cream sauce fresh when ready to serve, as freezing can alter its texture.

Reheating

For the best results, reheat the steak and rice on the stovetop over low heat, adding a splash of water to maintain moisture. The microwave can be used for a quicker option, but be careful to prevent the steak from becoming tough.

FAQs

Final Thoughts

From my kitchen to yours, I hope these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring as much joy to your table as they do to mine. Don’t wait any longer — grab your ingredients and treat yourself to a taste adventure that is as quick to create as it is to devour. Enjoy every delicious bite!

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 52 reviews

• Author: Emily
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 10 minutes
• Total Time: 20-40 minutes
• Yield: 2-4 servings
• Category: Main Course
• Method: Pan-frying
• Cuisine: Korean-inspired

Print Recipe

Pin Recipe

---

Description

Enjoy a flavorful and satisfying Korean BBQ steak rice bowl featuring tender marinated beef, fluffy rice, and a spicy creamy sauce. This dish combines savory, spicy, and umami flavors with quick preparation and versatile ingredients for a delicious meal anytime.

---

Ingredients

Units USM Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. 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 or up to 2 hours for more flavor.
2. Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak for 3-4 minutes per side, depending on your desired level of doneness. Once cooked, remove from heat and let it rest for a few minutes to retain juiciness.
3. Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust the seasoning if necessary.
4. Assemble the Bowls: Place a scoop of cooked rice in each bowl. Top with the grilled or pan-cooked steak cubes, then drizzle generously with the spicy cream sauce.

---

Notes

• You can add extra vegetables like sautéed spinach or pickled cucumbers to enhance flavor and texture.
• Reduce the amount of sriracha in the sauce for less spiciness.
• This recipe is easily doubled or tripled for larger groups.

---

Nutrition

• Serving Size: 1 bowl (approx. 1 cup rice + 4 oz steak + sauce)
• Calories: 580
• Sugar: 8g
• Sodium: 900mg
• Fat: 35g
• Saturated Fat: 6g
• Unsaturated Fat: 27g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 80mg