Korean BBQ Steak Rice Bowls are one of those dishes that come together seamlessly while bringing an explosion of flavors to your table. Picture this: tender, marinated steak grilled to perfection, served atop fluffy white rice, drizzled with a spicy cream sauce, and finished off with a sprinkle of sesame seeds. This dish isn’t just a meal; it’s a celebration of Korean flavors that you can whip up in your kitchen. I love making these bowls when I’m looking for a quick, satisfying dinner that the whole family enjoys. Plus, it brings a little excitement to our weeknight dinners!
Why you’ll love this dish
There are countless reasons to dive into these Korean BBQ Steak Rice Bowls. First off, the flavors are genuinely addictive! The combination of savory soy sauce, fragrant sesame oil, and the kick from gochujang come together to create a flavor bomb that warms your heart. It’s a fantastic option for a weeknight dinner, as it can be ready in about 45 minutes, from prep to plate. Want to impress your friends during a casual get-together? This is your go-to dish!
“These bowls are my new favorite family meal! The steak had so much flavor, and the creamy sauce was a game-changer. My kids couldn’t get enough!” – A happy home cook
Step-by-step overview
Making Korean BBQ Steak Rice Bowls is not only fun but straightforward. You start by marinating the steak to infuse those incredible flavors. Then, cook it to your desired doneness, prepare a spicy cream sauce, and finally assemble everything beautifully in a bowl. Easy, right? Here’s how to get it done!
Gather these items
To make these delicious bowls, you’ll need the following ingredients:
- 1 lb steak (such as ribeye or sirloin)
- 2 cups cooked rice
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup heavy cream
- 2 tablespoons gochujang (Korean chili paste)
- 2 green onions, sliced
- Sesame seeds for garnish
If you’re looking for substitutions, you can swap in a leaner cut of beef or even chicken. Moreover, for a lighter version, consider using cauliflower rice!
Step-by-step instructions
- In a bowl, mix together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the steak, ensuring it’s well-coated. Let it marinate for at least 30 minutes.
- Heat a grill or skillet over high heat. Cook the marinated steak to your desired doneness—about 4-5 minutes per side for medium. Once done, let it rest before slicing.
- In a small saucepan, combine heavy cream and gochujang over medium heat. Stir continuously until combined and heated through.
- To assemble your bowls, place a generous serving of cooked rice in each bowl. Top with sliced steak, drizzle the spicy cream sauce over it, and garnish with sliced green onions and sesame seeds.
- Serve immediately and enjoy the deliciousness!
Best ways to enjoy it
These Korean BBQ Steak Rice Bowls are delightful on their own, but feel free to jazz them up! Consider serving them with a side of kimchi for an authentic touch or a crisp cucumber salad to balance the heat. You can also pair them with pickled radishes or a simple Asian slaw for added crunch.
Keeping leftovers fresh
If you have any leftovers, it’s essential to store them properly. Transfer the steak and sauce into airtight containers and refrigerate. They should keep for up to 3 days. For longer storage, you can freeze the cooked steak and sauce separately for up to three months. To reheat, allow them to thaw overnight in the fridge and warm gently on the stove.
Helpful cooking tips
For the best results, pound the steak lightly before marinating; this ensures even absorption of flavors. Make sure your pan or grill is piping hot before adding the steak; this helps to create a delicious caramelized crust. Don’t overcook the steak; let it rest for a few minutes after cooking—it makes for a juicier slice.
Creative twists
Want to make this recipe your own? Try adding roasted vegetables like bell peppers or zucchini for extra nutrition. If you’re a spice lover, toss in some sliced jalapeños or use a hotter pepper paste instead of gochujang. For a vegetarian version, substitute the steak with marinated tofu or mushrooms!
Your questions answered
How long does it take to prepare this dish?
From start to finish, you can have these Korean BBQ Steak Rice Bowls ready in about 45 minutes, including marination time.
Can I make it ahead of time?
Yes! You can marinate the steak the night before and cook the dish when you’re ready.
What can I use if I don’t have gochujang?
If gochujang isn’t available, you can create a substitute by mixing regular chili paste with a bit of miso or soy sauce for umami flavor.
With these Korean BBQ Steak Rice Bowls in your recipe arsenal, you’re all set to impress at the dinner table any night of the week! Enjoy the burst of flavors and the satisfaction of a home-cooked meal.
PrintKorean BBQ Steak Rice Bowls
A delicious blend of marinated steak, fluffy rice, and spicy cream sauce, this dish brings Korean flavors to your dinner table.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
- Diet: Gluten-Free
Ingredients
- 1 lb steak (such as ribeye or sirloin)
- 2 cups cooked rice
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup heavy cream
- 2 tablespoons gochujang (Korean chili paste)
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- In a bowl, mix together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the steak, ensuring it’s well-coated. Let it marinate for at least 30 minutes.
- Heat a grill or skillet over high heat. Cook the marinated steak to your desired doneness—about 4-5 minutes per side for medium. Once done, let it rest before slicing.
- In a small saucepan, combine heavy cream and gochujang over medium heat. Stir continuously until combined and heated through.
- To assemble your bowls, place a generous serving of cooked rice in each bowl. Top with sliced steak, drizzle the spicy cream sauce over it, and garnish with sliced green onions and sesame seeds.
- Serve immediately and enjoy the deliciousness!
Notes
For a lighter version, consider using cauliflower rice. Leftovers can be stored in airtight containers for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
