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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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★★★★★

4.8 from 89 reviews

This Korean BBQ Steak Rice Bowl combines marinated flank steak cooked to juicy perfection with sautéed fresh vegetables, all served over steamed rice and topped with a creamy, spicy gochujang sauce. The dish is garnished with toasted sesame seeds and green onions, offering a perfect balance of savory, sweet, and spicy flavors inspired by traditional Korean BBQ cuisine, ideal for a satisfying weeknight dinner or casual gathering.

Ingredients

Scale

For the Steak Marinade

  • 1 lb flank steak (or your choice of beef)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger

For the Rice Bowl

  • 1 cup cooked white or brown rice
  • 1 cup vegetables (e.g., bell peppers, broccoli, carrots)
  • 2 tablespoons vegetable oil (for cooking)

For the Spicy Cream Sauce

  • ½ cup sour cream
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 teaspoon lime juice

For Garnish

  • Sesame seeds
  • Green onions, chopped

Instructions

  1. Marinate the Steak: In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak, ensuring it is thoroughly coated with the marinade. Cover and let it marinate for at least 30 minutes to absorb the flavors.
  2. Cook Rice: Prepare the white or brown rice according to the package instructions. Once cooked, fluff and set aside to keep warm.
  3. Make the Spicy Cream Sauce: In a small bowl, mix together sour cream, gochujang, honey, and lime juice until smooth. Set the sauce aside to let the flavors meld.
  4. Prepare Vegetables: Wash and chop your choice of vegetables such as bell peppers, broccoli, and carrots into bite-sized pieces for even cooking.
  5. Cook the Steak: Heat the vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess marinade. Sear the steak for 4-5 minutes on each side to reach medium-rare, or adjust cooking time for preferred doneness.
  6. Sauté Vegetables: In the same pan, add the chopped vegetables and sauté for 3-5 minutes until they are tender yet still crisp, absorbing the flavors left from the steak.
  7. Slice the Steak: Remove the steak from the pan and let it rest for a few minutes to lock in the juices. Once rested, slice the steak thinly against the grain for the best texture.
  8. Assemble the Bowls: Spoon a generous amount of cooked rice into serving bowls. Top with the sliced steak and sautéed vegetables evenly distributed.
  9. Drizzle with Sauce: Spoon the prepared spicy cream sauce over the steak and vegetables for a creamy, spicy kick.
  10. Garnish: Finish each bowl by sprinkling toasted sesame seeds and chopped green onions over the top to enhance flavor and presentation.

Notes

  • For extra flavor, marinate the steak overnight in the refrigerator.
  • You can substitute flank steak with skirt steak or ribeye depending on your preference.
  • Adjust the amount of gochujang to make the sauce more or less spicy according to your taste.
  • If you want a lighter sauce, substitute sour cream with Greek yogurt.
  • Use any seasonal vegetables you prefer or have on hand for variety.
  • Resting the steak before slicing is important to keep it juicy and tender.

Keywords: Korean BBQ, steak rice bowl, gochujang sauce, Korean beef bowl, spicy cream sauce, flank steak recipe, Asian-inspired dinner

Find it online: https://nataliereeve.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce-recipe/