Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Introduction
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a tasty and satisfying meal that combines flavorful marinated steak with creamy spice. This dish is easy to prepare, making it perfect for a weeknight dinner or a weekend treat. With just a few ingredients, you can create a delicious meal that everyone will love.
Why Make This Recipe
There are many reasons to try Korean BBQ Steak Rice Bowls. First, it’s a one-bowl meal that brings together protein, carbs, and vegetables in a delicious way. The marinade pairs perfectly with the tender steak, giving it a rich flavor. Plus, the spicy cream sauce adds a kick that takes the dish to the next level. It’s a fun and simple way to enjoy Korean cuisine at home without the need for special equipment.
How to Make Korean BBQ Steak Rice Bowls
Ingredients:
- 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
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Directions:
Marinate the Steak: In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until the desired doneness is reached. Remove from heat and let it rest for a few minutes.
Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
Assemble the Bowls: Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.
How to Serve Korean BBQ Steak Rice Bowls
Serve the rice bowls hot, preferably right after assembling them. You can garnish with sliced green onions, sesame seeds, or fresh vegetables like cucumbers or carrots for extra flavor and color. These bowls are perfect for sharing or enjoying all by yourself!
How to Store Korean BBQ Steak Rice Bowls
If you have leftovers, store the steak and rice separately in airtight containers in the fridge. They can last up to 3 days. When ready to eat, reheat the steak in a skillet or the microwave. You can store the spicy cream sauce in the fridge for a week.
Tips to Make Korean BBQ Steak Rice Bowls
- For extra flavor, let the steak marinate for the full 2 hours.
- Feel free to mix in your favorite veggies, such as bell peppers or snap peas.
- If you like it spicier, add more gochujang or sriracha to the sauce.
Variation
You can modify this recipe by using chicken or tofu instead of steak for a different protein. The same marinade works great with these options. You can also swap out the rice for quinoa or even lettuce wraps for a low-carb version.
FAQs
1. Can I use a different type of meat?
Yes! You can use chicken, pork, or even tofu in this recipe. Just adjust the cooking time accordingly.
2. Is gochujang spicy?
Gochujang has a moderate spice level. If you’re sensitive to heat, you can use less or find a milder red chili paste.
3. Can I make the spicy cream sauce ahead of time?
Absolutely! You can prepare the spicy cream sauce a day in advance and store it in the refrigerator. It saves time when you’re ready to assemble your bowls.
Enjoy making your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! This dish is sure to please your taste buds and leave you wanting more.
