Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is an enticing symphony of bold flavors and textures that’s bound to become a staple in your culinary repertoire. Perfectly seasoned steak cubes rest atop a bed of fluffy rice, all brought together by a luscious spicy cream sauce that packs just the right amount of heat. Whether you’re a spice enthusiast or just someone who adores a good bowl meal, this recipe is your gateway to dining delight.
Why You’ll Love This Recipe
- Bold Flavor Fusion: The blend of soy sauce, gochujang, and sesame oil infuses the steak with an irresistible depth of flavor.
- Creamy Spicy Kick: The spicy cream sauce combines the smoothness of mayonnaise with a punch of sriracha, adding a delightful zing.
- Quick and Easy: With minimal prep and cook time, it’s perfect for a weeknight dinner that doesn’t skimp on taste.
- Customizable: You can alter the heat level or add extra veggies to tailor it to your preferences.
Ingredients You’ll Need
Gathering your ingredients for these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is a breeze, and each one plays a crucial role. From the savory soy sauce to the tangy sriracha, these elements come together to create an unforgettable flavor profile.
- Beef Steak (1 lb): Opt for flank, skirt, or New York strip for tender, juicy cubes.
- Soy Sauce (1 tbsp): Provides a salty, umami base that enhances the beef.
- Gochujang (1 tbsp): This Korean chili paste adds both heat and a depth of savory complexity.
- Honey (1 tbsp): Balances the chili paste with a subtle sweet note.
- Sesame Oil (1 tsp): Infuses a rich, nutty aroma into the dish.
- Garlic Powder (1 tsp) & Onion Powder (½ tsp): Enhance the savory aroma and taste.
- Salt (¼ tsp) & Black Pepper (⅛ tsp): Simple seasonings that don’t overpower.
- Cooked Rice (1 cup): Any variety like white, brown, or jasmine will work beautifully.
- Mayonnaise (½ cup): The base for the creamy, silky sauce.
- Sour Cream (¼ cup): Adds a tangy sharpness to the spicy cream sauce.
- Sriracha (1 tbsp): Brings the heat; adjust to your taste preference.
Variations
This recipe for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is wonderfully adaptable! Feel free to make it your own by adjusting ingredients based on what you love or what dietary preferences you have.
- Veggie Boost: Add sautéed spinach or pickled cucumbers for extra nutrients and texture.
- Heat Adjustment: Control the sriracha for a milder sauce, or swap in a different hot sauce for a change in flavor.
- Grain Swap: Use quinoa or cauliflower rice as a base for a gluten-free or low-carb option.
- Alternative Proteins: Try chicken or tofu instead of beef for a different twist.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
Mix together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Add the steak cubes, ensuring they’re fully coated, and allow them to marinate for at least 30 minutes. If you have time, let them sit for 2 hours to really soak up the flavors.
Step 2: Cook the Steak
Heat a skillet or grill pan over medium-high heat and sear the steak cubes for about 3-4 minutes on each side. You’ll want them nicely charred outside yet juicy inside. Remove from the heat and let them rest before cutting, allowing the juices to redistribute.
Step 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 needed, letting your heat preference guide you.
Step 4: Assemble the Bowls
Place a generous scoop of steamed rice into each bowl, top with the succulent steak cubes, and drizzle liberally with the spicy cream sauce. Serve immediately to enjoy it at its best.
Pro Tips for Making Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Marinade Magic: The longer you marinate the steak, the more flavor it absorbs, so be patient for the best taste.
- Grill Master: Use a cast iron skillet for a beautiful sear on your steak cubes, making them perfectly crispy on the outside.
- Sauce Spicy Sweet Spot: Feel free to taste and tweak the level of sriracha to suit your personal spice tolerance.
- Perfect Rice: Use day-old rice for better separation and texture in your bowls.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
The sky’s the limit when it comes to garnishes! Try topping your bowl with sesame seeds, chopped green onions, or even some freshly sliced chili peppers for an additional burst of flavor and color.
Side Dishes
Pair these bowls with a side of kimchi for that authentic Korean touch or serve with a light Asian cucumber salad to complement the rich flavors of the steak and sauce.
Creative Ways to Present
For a dinner party, consider serving the components separately, allowing each guest to build their own bowl just how they like it. It’s a fun, interactive element that makes dining even more enjoyable!
Make Ahead and Storage
Storing Leftovers
If you’ve got any leftovers, store the steak, rice, and sauce separately in airtight containers. They’ll keep well in the refrigerator for up to three days.
Freezing
To freeze, cool the cooked ingredients completely, then transfer them into freezer-safe bags or containers. They can be frozen for up to 3 months. Just remember to defrost in the refrigerator overnight before reheating.
Reheating
When ready to enjoy again, reheat the steak and rice gently in a microwave or a pan over low heat to avoid drying them out. Add the sauce just before serving for freshness.
FAQs
-
Can I use a different kind of meat for this recipe?
Absolutely! Chicken or pork tenderloin would be excellent alternatives. Just adjust the cooking time as needed for the different proteins.
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Is there a vegetarian version of this dish?
Certainly! You can replace the steak with firm tofu or a plant-based meat substitute. The flavors of the marinade work wonderfully with these alternatives as well.
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How can I make the spicy cream sauce less spicy?
Simply reduce the amount of sriracha or replace it with a milder sauce. You can also add more mayonnaise to tone down the heat.
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What type of rice is best for this recipe?
Any type of rice works well, but jasmine rice adds a fragrant aroma that pairs beautifully with the flavorful steak and sauce.
Final Thoughts
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delightful combination of flavors that is quite irresistible. Whether you’re cooking for family or simply looking to treat yourself, this dish is a surefire winner. So, grab your ingredients and have fun creating a meal that’s bound to dazzle your tastebuds!
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes (plus 30-120 minutes marinating time)
- Cook Time: 10 minutes
- Total Time: 20-40 minutes
- Yield: 2-4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean-American
Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated beef with fluffy rice and a creamy, spicy sauce, creating a flavorful and satisfying meal that’s perfect for weeknights or casual gatherings.
Ingredients
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
Instructions
- Marinate the Steak: In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes to the marinade, toss to coat evenly, and let sit for at least 30 minutes, up to 2 hours for a deeper flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated steak cubes and cook for 3-4 minutes per side until they reach your desired level of doneness. Remove from heat and let rest for a few minutes to retain juices.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning if needed for spice level.
- Assemble the Bowls: Place a scoop of cooked rice into each bowl. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce. Serve immediately for best flavor.
Notes
- You can add extra vegetables like sautéed spinach or pickled cucumbers to enhance the flavor and texture.
- For a less spicy sauce, reduce the amount of sriracha to taste.
- Marinating longer (up to 2 hours) deepens the flavor of the beef.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
