Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Korean
Ingredients: 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; 1 cup cooked white or brown rice; 1 cup mixed vegetables (e.g., bell peppers, broccoli, carrots); 2 tablespoons vegetable oil (for cooking); ½ cup sour cream; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon honey; 1 teaspoon lime juice; Sesame seeds (for garnish); Green onions, chopped (for garnish)

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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender, marinated beef with vibrant vegetables and a deliciously tangy sauce. This dish is perfect for a satisfying weeknight dinner that’s packed with bold flavors and easy to prepare.

The dish shows a bowl with three clear layers. The bottom layer is white rice with visible individual grains, providing a soft, fluffy base. Above it are several thin slices of grilled steak, cooked medium rare, showing a pink center with dark charred edges. On top of the steak is a creamy tan sauce drizzled unevenly, with a reddish-brown sauce adding a glossy finish. Finally, bright green chopped scallions are scattered over the sauce, adding contrasting color and freshness. The bowl is white, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup cooked white or brown rice
1 cup vegetables (e.g., bell peppers, broccoli, carrots)
2 tablespoons vegetable oil (for cooking)
½ cup sour cream
2 tablespoons gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon lime juice
Sesame seeds (for garnish)
Green onions (for garnish)

Instructions

Step 1: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak and coat it well with the marinade. Let it marinate for at least 30 minutes.
Step 2: Cook the rice according to package instructions and set it aside once done.
Step 3: In a separate bowl, mix sour cream, gochujang, honey, and lime juice until smooth. Set the spicy cream sauce aside.
Step 4: Chop your vegetables into bite-sized pieces, ready for cooking.
Step 5: Heat vegetable oil in a pan over medium-high heat. Remove steak from marinade, discard excess marinade, and cook steak for 4–5 minutes per side for medium-rare, adjusting cooking time for your preferred doneness.
Step 6: Using the same pan, sauté the chopped vegetables for 3–5 minutes until they are tender but still crisp.
Step 7: Remove the steak from the pan and let it rest for a few minutes. Slice thinly against the grain once rested.
Step 8: Assemble the bowls by placing a generous scoop of rice, then topping with sliced steak and sautéed vegetables.
Step 9: Drizzle the spicy cream sauce over the steak and vegetables.
Step 10: Garnish with sesame seeds and chopped green onions before serving.

Tips & Variations

Use other cuts of beef like skirt steak or ribeye if you prefer a different texture or flavor.
Swap vegetables based on seasonal availability or personal preference, such as asparagus, snap peas, or mushrooms.
For a milder sauce, reduce the amount of gochujang and add more sour cream to balance the heat.
Marinate the steak overnight in the refrigerator for deeper flavor.

Storage

Store leftover ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a pan or microwave to avoid overcooking, and warm vegetables separately. Prepare fresh spicy cream sauce before serving for best flavor.

How to Serve

The dish shows a bowl layered with white rice at the bottom, topped with slices of grilled steak that have a charred, crispy brown crust and a juicy pink center. Over the steak, there is a creamy white sauce drizzled with a reddish-orange spicy oil. Small pieces of chopped green onions are scattered on top, adding a fresh green color. The bowl is white and it sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken or pork instead of beef?

Yes, you can substitute the beef with chicken or pork, but adjust cooking times accordingly. Chicken breasts or thighs work well when marinated and cooked similarly.

What if I don’t have gochujang?

If you don’t have gochujang, you can substitute with a mix of chili paste or hot sauce and a little miso paste or fermented soybean paste to mimic the complex flavors.