Korean BBQ Steak Rice Bowls Recipe
Introduction
Korean BBQ Steak Rice Bowls offer a delicious and satisfying meal that combines tender steak with flavorful sauces served over warm rice. This simple dish brings a taste of Korean-inspired cuisine to your dinner table with minimal effort.
Ingredients
- Steak (your choice of cut)
- Rice (cooked)
- BBQ sauce
- Spicy cream sauce
Instructions
- Step 1: Cook the steak to your preferred doneness using your favorite method, such as grilling, pan-searing, or broiling.
- Step 2: Serve the cooked steak sliced over a bed of warm cooked rice. Drizzle with BBQ sauce and spicy cream sauce to taste.
Tips & Variations
- For extra flavor, marinate the steak in the BBQ sauce for at least 30 minutes before cooking.
- Try adding sautéed vegetables like bell peppers or onions to the bowl for added texture and nutrition.
- Use jasmine or short-grain rice for a more authentic Korean feel.
Storage
Store leftover steak and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, then add fresh BBQ and spicy cream sauce before serving for the best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein instead of steak?
Yes, chicken, pork, or tofu can be great alternatives. Adjust cooking times accordingly and use the same sauces to maintain the flavor profile.
What makes the spicy cream sauce?
Spicy cream sauce typically combines mayonnaise or sour cream with chili paste or hot sauce, adding a creamy texture with a spicy kick that complements the BBQ flavors well.
PrintKorean BBQ Steak Rice Bowls Recipe
Korean BBQ Steak Rice Bowls combine tender, flavorful steak with perfectly cooked rice, topped with a savory Korean BBQ sauce and a spicy cream sauce for an irresistible, quick, and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Steak
- 1 lb steak (such as ribeye or sirloin), thinly sliced
- Salt and pepper, to taste
- 1 tbsp vegetable oil
Rice
- 2 cups cooked white rice (preferably short grain or jasmine)
Sauces
- 1/2 cup Korean BBQ sauce
- 1/4 cup mayonnaise
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp rice vinegar
Instructions
- Prepare the Spicy Cream Sauce: In a small bowl, combine mayonnaise, gochujang, sesame oil, and rice vinegar. Mix well until smooth and set aside.
- Cook the Steak: Heat vegetable oil in a skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Once the skillet is hot, add the steak slices and cook for 2-3 minutes per side until they reach desired doneness. Remove from heat.
- Warm the Rice: If the rice is not freshly cooked, reheat it thoroughly in a microwave or on the stovetop.
- Assemble the Bowls: Divide the warm rice into serving bowls. Top each bowl with cooked steak slices. Drizzle Korean BBQ sauce generously over the steak, then add the spicy cream sauce on top or on the side as preferred.
- Serve Immediately: Serve the bowls hot as a complete and satisfying meal.
Notes
- Use thinly sliced steak for faster cooking and better absorption of sauces.
- You can substitute white rice with brown rice or cauliflower rice for a healthier variation.
- Adjust the level of spiciness by varying the amount of gochujang in the spicy cream sauce.
- Garnish with sesame seeds and chopped green onions for added texture and flavor.
- Leftover steak and rice make great meal prep options; store sauce separately to keep fresh.
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, quick dinner, Korean cuisine
