Jump to Recipe Print RecipeAs I stood over the sizzling pan, the aroma of marinated flank steak filled my kitchen, taking me straight to the vibrant streets of Seoul. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are my secret weapon for busy weeknights, combining savory marinated steak, fluffy rice, and a creamy sauce that’s as customizable as it is satisfying. Not only does this dish come together in no time, but it’s also visually stunning, making it an instant crowd-pleaser for family and friends. Whether you’re craving a hearty meal or simply want to elevate your weeknight dinner routine, these rice bowls deliver comfort and style. Ready to discover the magic of Korean BBQ in your own home? Let’s dive in! Why Are These Rice Bowls So Special? Explosive flavors: Each bite bursts with the rich umami of marinated flank steak and the creamy heat of the spicy sauce. Quick & Easy: Perfectly suited for busy weeknights, you can whip this up in about 30 minutes. Customizable options: Swap ingredients based on your preferences—try chicken or tofu for a twist! Nutritionally balanced: With protein, healthy fats, and carbs, these bowls offer a wholesome meal without sacrificing taste. Visual appeal: The vibrant colors of the ingredients make this dish not just delicious but a true feast for the eyes! Don’t miss out on making these delightful Korean BBQ Steak Rice Bowls; they’re sure to become a family favorite! Korean BBQ Steak Rice Bowls Ingredients Get ready to create a dining experience straight from your kitchen with these essential ingredients! For the Steak Marinade Flank Steak – The star of the dish, providing a tender, rich flavor; feel free to substitute with sirloin or ribeye. Soy Sauce – Adds a savory umami depth; opt for low-sodium soy sauce for a healthier alternative. Brown Sugar – Balances the saltiness with a touch of sweetness; coconut sugar makes for a great swap. Sesame Oil – Infuses a nutty aroma; switch to olive oil for a lighter flavor. Minced Garlic – Enriches the marinade with authentic taste; fresh garlic is preferable, but garlic powder works in a pinch. Grated Ginger – Adds a zesty kick to the marinade; ground ginger is a fine substitute if used sparingly. For the Base Cooked Rice – The perfect bed for the steak and veggies; white or brown rice works well, or try jasmine rice for added flavor. Vegetables – Brighten up your bowl with your favorites, like bell peppers, broccoli, or carrots. For the Creamy Spicy Sauce Sour Cream – Forms the creamy base of the sauce; Greek yogurt can be a lighter substitute. Gochujang – Provides a kick of heat and depth to the sauce; if you prefer more spice, sriracha is a fantastic alternative. Honey – Adds a sweet kick to balance the spice; maple syrup can replace it for a vegan option. Lime Juice – Introduces a refreshing acidity; lemon juice can also be swapped in. For Serving Sesame Seeds – Enhances garnishing and adds a nutty crunch; optional but adds authenticity. Green Onions – Offers a fresh finish as a garnish; use chives as a substitute if needed. Equip yourself with these flavorful ingredients to embark on a culinary adventure with Korean BBQ Steak Rice Bowls; your taste buds will thank you! Step‑by‑Step Instructions for Korean BBQ Steak Rice Bowls Step 1: Marinate the Steak In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to create a flavorful marinade. Coat the flank steak evenly with this mixture, ensuring every inch is covered. Allow the steak to marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours to enhance the flavors. Step 2: Cook the Rice While the steak marinates, prepare the rice according to package instructions. Typically, this involves rinsing the rice under cold water, then boiling it in a pot with water. For fluffy, perfectly cooked rice, allow it to simmer for about 15-20 minutes. Once done, remove from heat and let it sit covered for another 5 minutes before fluffed with a fork. Step 3: Make the Spicy Cream Sauce In a small bowl, mix together sour cream, gochujang, honey, and lime juice until smooth and creamy. Taste the sauce and adjust the spice level by adding more gochujang if desired. Set the sauce aside, as it will complement the flavors of the Korean BBQ Steak Rice Bowls beautifully. Step 4: Prepare the Vegetables Wash and chop your chosen vegetables into bite-sized pieces. This could include vibrant bell peppers, fresh broccoli, or colorful carrots. Aim for a mix that will add color, crunch, and nutrition to your Korean BBQ Steak Rice Bowls and set them aside in a bowl. Step 5: Cook the Steak In a large skillet, heat vegetable oil over medium-high heat until shimmering. Carefully add the marinated flank steak and cook for about 4-5 minutes on each side for medium-rare. Look for a beautifully browned exterior while ensuring the internal temperature reaches around 130°F (54°C) for perfect tenderness. Step 6: Sauté the Vegetables Using the same skillet, after removing the steak, add the chopped vegetables. Stir-fry them over medium heat for 3-5 minutes, or until they are tender-crisp. You want them vibrant and slightly tender, which will provide a delightful contrast to the creamy sauce and savory steak. Step 7: Slice the Steak Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This step is vital to keep the juices locked in and maintain tenderness. After resting, slice the steak against the grain into thin, manageable pieces that will perfectly fit atop your rice. Step 8: Assemble the Bowls Take serving bowls and layer with a generous portion of fluffy rice. Top each bowl with the sliced steak and the sautéed vegetables. Arrange them artfully for a stunning presentation that highlights the colorful ingredients of your Korean BBQ Steak Rice Bowls. Step 9: Drizzle the Sauce Finish off by drizzling the spicy cream sauce generously over the assembled bowls. The creamy, spicy sauce will meld beautifully with the rice, steak, and veggies, creating a mouthwatering combination that promises every bite to be flavorful. Step 10: Garnish To elevate the presentation and add a hint of extra flavor, sprinkle sesame seeds and finely chopped green onions on top of each bowl. These garnishes not only provide crunch but also bring a refreshing finish to your delicious Korean BBQ Steak Rice Bowls. What to Serve with Korean BBQ Steak Rice Bowls Elevate your dining experience with perfect side dishes and drinks that complement the bold flavors of these rice bowls. Creamy Mashed Potatoes: Rich and buttery mashed potatoes offer a comforting contrast to the spicy kick of the rice bowls. Pickled Vegetables: A tangy side creates a refreshing balance, cutting through the richness of the beef and sauce. Serve them alongside for vibrant color and crunch. Kimchi: Fermented and spicy, kimchi embodies traditional Korean flavors that enhance your meal while providing a probiotic boost. Asian Slaw: Crunchy slaw made with cabbage and sesame dressing provides a fresh, crispy texture that complements the savory steak beautifully. Cucumber Salad: Light and zesty, this salad adds coolness to your meal, making every bite feel refreshing and delightful. Rice Paper Rolls: Filled with fresh veggies and herbs, these rolls are great for a light side, perfect for dipping into the spicy cream sauce. Sake or Soju: These traditional beverages pair perfectly, enhancing the umami of your dishes while providing a delightful touch of authenticity. Fruit Salad: A simple fruit salad with seasonal berries or melon can entice your taste buds, balancing savory flavors with natural sweetness. How to Store and Freeze Korean BBQ Steak Rice Bowls Fridge: Store your assembled Korean BBQ Steak Rice Bowls in an airtight container for up to 3 days. To maintain freshness, separate the sauce and garnishes until ready to serve. Freezer: If you want to freeze, it’s best to keep the steak and vegetables separate from the rice and sauce. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: When ready to enjoy, reheat the rice in the microwave or on the stove, and heat the steak and vegetables in a pan until warmed through. Drizzle with the spicy cream sauce just before serving for the best flavor. Meal Prep: Pre-make the marinade and slice up vegetables for a quick assembly on busy weeknights. This makes enjoying your homemade Korean BBQ Steak Rice Bowls even easier! Korean BBQ Steak Rice Bowls Variations Feel free to personalize your Korean BBQ Steak Rice Bowls to suit your mood and dietary needs! Chicken or Pork: Substitute flank steak with marinated chicken thighs or pork tenderloin for a different protein experience. Both options bring their unique flavors, ensuring your bowls remain satisfying and delicious. Coconut Rice: Elevate your rice with a sweet twist by cooking it in coconut milk instead of water. The creaminess will add a lovely flavor dimension that pairs wonderfully with the spicy cream sauce. Fried Egg: Top your rice bowls with a fried egg for an extra layer of richness. The runny yolk adds a decadent touch that enhances each bite. Vegan Delight: Replace steak with marinated tempeh or mushrooms, and use a dairy-free cream alternative for a satisfying vegan version that doesn’t compromise on taste. Spicy Twist: For an extra kick, mix in some chili flakes or sliced jalapeños into your sautéed vegetables. It’s a simple way to bring the heat up a notch! Flavored Vegetables: Instead of normal stir-fried veggies, try pickled carrots or radishes for a tangy crunch that complements the dish’s richness beautifully. Herb Garnish: Fresh cilantro or parsley as an additional garnish can bring a vibrant freshness to your bowls. It balances the creamy sauce and adds a delightful twist. Noodle Base: Swap rice for a noodle base, like udon or soba, for a comforting and hearty revisit of the dish. Top with your usual ingredients for a new take! Whichever variations you choose, your homemade Korean BBQ Steak Rice Bowls will surely delight everyone at the dinner table! Expert Tips for Korean BBQ Steak Rice Bowls Fresh Ingredients: Use only fresh vegetables and spices for the best flavor. Old produce can dull the vibrant taste of your Korean BBQ Steak Rice Bowls. Marination Time: For a deeper flavor, marinate the steak longer than 30 minutes—ideally 1-2 hours. This ensures every bite is packed with taste. Slicing Technique: Always slice the steak against the grain. This technique helps keep it tender and prevents it from becoming chewy. Stir-Frying Vegetables: Don’t overcook the vegetables; aim for tender-crisp to maintain their color and nutrients. This adds both flavor and visual appeal to your bowls. Spice Adjustment: Feel free to adjust the amount of gochujang in the sauce to suit your spice preference. Start with less and add more to find your ideal heat level. Make Ahead Options These Korean BBQ Steak Rice Bowls are perfect for meal prep enthusiasts! You can marinate the steak up to 24 hours in advance to infuse maximum flavor, simply store it in the refrigerator. Additionally, you can cook the rice and prepare the vegetables (chopped and stored in airtight containers) a day ahead, keeping them fresh for up to 3 days in the fridge. When you’re ready to enjoy, just sauté the steak for 4-5 minutes, reheat the rice, and give the veggies a quick stir-fry. Drizzle with the spicy cream sauce before serving for delicious, restaurant-quality results with minimal effort! Korean BBQ Steak Rice Bowls Recipe FAQs How do I know if my flank steak is ripe and fresh? Absolutely! When choosing flank steak, look for bright red color and well-defined marbling. Avoid any pieces that have dark spots or a grayish hue, as these can indicate freshness issues. If possible, select steaks that are firm to the touch and have a slight sheen. What is the best way to store leftover Korean BBQ Steak Rice Bowls? Very! Store your assembled bowls in an airtight container in the refrigerator for up to 3 days. To preserve the quality, keep the sauce and garnishes separate until you’re ready to eat. This will help maintain the texture and flavors of the ingredients. Can I freeze my Korean BBQ Steak Rice Bowls? Of course! For freezing, separate the steak and sautéed vegetables from the rice and sauce. Place each component in airtight containers or freezer bags, and they can be frozen for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge and reheat before serving. What if my sauce is too spicy? No worries! If your spicy cream sauce turns out hotter than expected, you can mellow it out by adding a dollop of sour cream or Greek yogurt to the mix. Stir it well and taste; you can continue to add more until it reaches your desired spice level! Is this recipe suitable for any dietary restrictions? Absolutely! For those with dietary preferences or restrictions, this recipe is highly customizable. You can replace the flank steak with chicken, pork, or tofu based on your preferences. Additionally, substitute the sour cream with a dairy-free yogurt or cream for a vegan option! Can my pet enjoy some of this dish? While some of the ingredients are pet-friendly, like rice and certain veggies, it’s important to avoid feeding your pet seasoned steak or creamy sauces. Always check with your vet before sharing any human food to ensure it’s safe for your furry friend. Korean BBQ Steak Rice Bowls for a Flavorful Dinner Delight Korean BBQ Steak Rice Bowls are a flavorful dinner option combining savory marinated steak, fluffy rice, and a spicy cream sauce, perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsMarination Time 30 minutes minsTotal Time 1 hour hr Servings: 4 bowlsCourse: DinnerCuisine: KoreanCalories: 650 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak Marinade1 pound Flank Steak Can substitute with sirloin or ribeye.1/4 cup Soy Sauce Use low-sodium for a healthier option.2 tablespoons Brown Sugar Coconut sugar is a great substitute.2 tablespoons Sesame Oil Olive oil can be used for a lighter flavor.3 cloves Minced Garlic Fresh is preferable; garlic powder works in a pinch.1 tablespoon Grated Ginger Ground ginger can be used sparingly.For the Base2 cups Cooked Rice White or brown rice works well.2 cups Vegetables Use favorites like bell peppers, broccoli, or carrots.For the Creamy Spicy Sauce1/2 cup Sour Cream Greek yogurt can be a lighter substitute.2 tablespoons Gochujang Sriracha can be used for more spice.1 tablespoon Honey Maple syrup can be used for a vegan option.1 tablespoon Lime Juice Lemon juice is a fine swap.For Serving2 tablespoons Sesame Seeds Optional but adds authenticity.2 tablespoons Green Onions Chives can be used as a substitute. Equipment Mixing BowlSkilletPotcutting board Method Step‑by‑Step InstructionsIn a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to create a flavorful marinade. Coat the flank steak evenly with this mixture. Allow it to marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.While the steak marinates, prepare the rice according to package instructions, typically rinsing the rice and boiling it. Allow it to simmer for about 15-20 minutes, then let it sit covered for another 5 minutes before fluffing.In a small bowl, mix together sour cream, gochujang, honey, and lime juice until smooth. Adjust the spice level by adding more gochujang if desired.Wash and chop chosen vegetables into bite-sized pieces. Set aside in a bowl.In a large skillet, heat vegetable oil over medium-high heat. Add the marinated flank steak and cook for about 4-5 minutes on each side for medium-rare.After removing the steak, add the chopped vegetables to the same skillet. Stir-fry over medium heat for 3-5 minutes until tender-crisp.Transfer the steak to a cutting board to rest for 5 minutes, then slice against the grain into thin pieces.Layer serving bowls with rice, top with sliced steak and sautéed vegetables.Drizzle the spicy cream sauce generously over the assembled bowls.Garnish with sesame seeds and chopped green onions. Nutrition Serving: 1bowlCalories: 650kcalCarbohydrates: 78gProtein: 32gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 50mgCalcium: 80mgIron: 3mg NotesMarinate steak longer for deeper flavor; slice against the grain for tenderness; stir-fry vegetables until tender-crisp. Tried this recipe?Let us know how it was!
