If you are looking for a delicious meal that’s both satisfying and packed with flavor, look no further than Korean BBQ steak rice bowls topped with a spicy cream sauce. This dish combines the richness of marinated steak with the hearty goodness of rice and vibrant vegetables, all elevated by a zesty sauce that’s sure to tantalize your taste buds.
Ingredients
For the Korean BBQ Steak:
- 1 pound flank steak (or sirloin)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seeds
- 2 green onions, sliced (for garnish)
For the Rice Bowl:
- 2 cups cooked jasmine rice (or your choice of rice)
- 1 cup mixed vegetables (like bell peppers, cucumbers, and shredded carrots)
- 1/4 cup kimchi (optional)
For the Spicy Cream Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1-2 tablespoons Sriracha (adjust to your preferred spice level)
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
Step 1: Marinate the Steak
In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and sesame seeds. Place the flank steak in a resealable bag or shallow dish, and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Step 2: Prepare the Spicy Cream Sauce
In a small bowl, combine sour cream, Sriracha, lime juice, and a pinch of salt and pepper. Mix well until smooth and creamy. Adjust Sriracha based on how spicy you want the sauce. Set aside.
Step 3: Cook the Steak
Preheat your grill or a skillet over medium-high heat. Remove the steak from the marinade and discard the marinade. Cook the steak for about 4-5 minutes per side for medium-rare, or until your desired doneness. Once cooked, let the steak rest for a few minutes before slicing it thinly against the grain.
Step 4: Assemble the Rice Bowls
In each bowl, start by layering a generous portion of cooked jasmine rice. Arrange the sliced steak on top, followed by an assortment of mixed vegetables. If you’re a fan of kimchi, add a spoonful to each bowl for that authentic Korean flavor.
Step 5: Drizzle with Spicy Cream Sauce
Finally, drizzle the spicy cream sauce generously over the bowls. Finish with sliced green onions for a fresh crunch and an additional sprinkle of sesame seeds for garnish.
Pro Tips for Stellar Results
Pat dry for a better sear: Before cooking, blot the marinated steak dry; moisture steams and keeps you from getting that deep, caramelized crust.
Hot pan, quick cook: Use medium-high heat so the exterior browns fast while the inside stays juicy. Don’t crowd the pan—sear in batches if needed.
Rest & slice right: Rest the steak 5–10 minutes, then slice thinly against the grain so every bite is tender.
Warm base = tender steak: Serve steak over hot rice so thin slices stay supple without overcooking.
Crisp, fresh veggies: Keep vegetables cold and dry; pat cucumbers/peppers before plating to prevent watering down the bowl.
Sauce last: Drizzle the spicy cream sauce right before serving so it stays glossy and doesn’t thin out from steam.
Conclusion
These Korean BBQ steak rice bowls with spicy cream sauce are not just a culinary delight but also a perfect dish for any occasion—from a casual weeknight dinner to a special gathering with friends. With the right balance of sweet, savory, and spicy flavors, this recipe is sure to impress anyone who tries it. Feel free to customize the ingredients based on your preferences, and enjoy a taste of Korea right in your own kitchen!
FAQ (Expanded)
Can I cook this under the broiler instead of grilling?
Yes. Arrange the steak on a rack over a sheet pan and broil on high (top rack) for 3–5 minutes per side, watching closely. Rest, then slice thinly against the grain.
My kitchen gets smoky—any tips?
Preheat the pan well, turn on ventilation, and use just a light film of oil. Sear in smaller batches and avoid moving the steak until a crust forms, which reduces sticking and smoke.
Can I use the leftover marinade as a sauce?
Only if you boil it hard for 3–5 minutes to make it safe. Pour the used marinade into a small saucepan, boil until bubbling and slightly reduced, then brush lightly on the sliced steak. Otherwise, discard as your directions state.