Korean BBQ Steak Rice Bowls with Spicy Cream Sauce — Easy Asian-Inspired Dinner

Welcome to Your New Favorite Dinner: Korean BBQ Steak Rice Bowls!

Hello there, food lover! If you’re anything like me, then you know the joy of indulging in a delicious meal that’s also easy to prepare at home. Today, I’m excited to share a tasty recipe for Korean BBQ Steak Rice Bowls topped with a zesty spicy cream sauce. Trust me; this dish is not just about filling your stomach—it’s about treating your taste buds to something truly wonderful!

Health Benefits of This Dish

Now, as much as we want comfort food, it’s always nice when those comfort plates come with some health perks too! The main star here, the steak, is an excellent source of protein, which is essential for building muscles and repairing tissues. Plus, it contains iron, which helps keep your energy levels up. Pairing your steak with jasmine rice not only fuels your body but also provides calcium and some antioxidants. This dish can be a great balance of energy and nutrients when enjoyed with a garnish of fresh veggies like green onions!

Adaptable Variations for Everyone

• Vegan Option: Swap the steak for marinated tempeh or tofu! Use the same marinade, and grill or pan-sear it just like the steak. You’ll still get tons of flavor.
• Low-Carb Alternative: Try cauliflower rice instead of jasmine rice. Just sauté the riced cauliflower lightly with some sesame oil.
• Less Spicy: If you’re not a fan of spice, feel free to reduce the amount of gochujang in the sauce or leave it out altogether. You can add a little honey for sweetness instead!

Your Easy Korean BBQ Steak Rice Bowls Recipe

Ingredients

• 1 pound flank steak or ribeye steak
• 2 cups cooked jasmine rice
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon gochujang (Korean chili paste)
• 2 teaspoons rice vinegar
• 1 green onion, finely chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)
• 1 tablespoon red pepper flakes (for garnish)
• Salt and pepper to taste

Spicy Cream Sauce Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon gochujang
• 1 teaspoon lemon juice
• 1 teaspoon sesame oil
• Salt to taste

Cooking Instructions

1. Prepare the Marinade: In a bowl, mix together the soy sauce, sesame oil, brown sugar, minced garlic, ginger, gochujang, rice vinegar, and a sprinkle of salt and black pepper until it’s well blended.
2. Marinate the Steak: Take your steak and pop it into a shallow dish or a resealable plastic bag. Pour the marinade over the top, ensuring it gets nice and cozy. Let it marinate for at least 30 minutes, but if you can, two hours is even better!
3. Cook the Rice: While that steak is soaking in those delicious flavors, cook the jasmine rice according to package instructions. Once it’s ready, keep it warm and set aside.
4. Prepare the Spicy Cream Sauce: In a small bowl, blend together the mayonnaise, gochujang, lemon juice, sesame oil, and season with salt. Stir until it’s smooth and creamy, and then set it aside.
5. Grill the Steak: Preheat your grill or grill pan over medium-high heat. Grab that marinated steak, let any excess marinade drip off, and grill it for about 4-5 minutes on each side for perfect medium-rare. Feel free to cook it longer if you like it more well done—just aim for 130°F if using a meat thermometer.
6. Rest the Steak: Once that steak is off the grill, allow it to rest on a cutting board for about 5-10 minutes, which keeps it juicy and delicious!
7. Slice the Steak: Now, it’s time to slice your steak thinly against the grain for maximum tenderness.
8. Assemble the Bowls: In your serving bowls, start with a generous scoop of warm jasmine rice and top it off with those lovely slices of steak.
9. Garnish: Drizzle that spicy cream sauce right over the steak and add a sprinkle of chopped green onions, sesame seeds, and red pepper flakes for that final touch.
10. Serve: Enjoy your delicious Korean BBQ Steak Rice Bowls while they’re still hot!

Practical Tips for Success

• When marinating the steak, the longer you can let it sit, the better the flavor will be—just don’t go over two hours, or the acid will break down the meat too much.
• For slicing the steak, ensure you use a sharp chef’s knife for clean cuts, and remember, cutting against the grain makes for a more tender bite!
• If you have leftovers, store the steak and rice separately in airtight containers in the fridge. It’s best consumed within 2-3 days.

Equipment Needed

Ready to get started? Here’s a quick rundown of what you’ll need:

• A mixing bowl for the marinade
• A shallow dish or a resealable plastic bag for marinating
• A grill or grill pan
• A cutting board and sharp knife for slicing
• Small bowl for the spicy cream sauce
• Measuring spoons

Frequently Asked Questions

1. Can I use a different cut of steak? Absolutely! Ribeye is great, but sirloin or flat iron steak can work well too. Just adjust cooking times as necessary.
2. What if I don’t have gochujang? If you can’t find gochujang, try mixing chili paste with a bit of honey or soy sauce. It won’t be quite the same but will still add some heat!
3. Can I make the rice bowls ahead of time? The steak is best fresh, but you can prepare the sauce and rice ahead—just heat the rice up before serving!
4. Do I have to grill the steak? Not at all! You can pan-sear it or even roast it in the oven if that works better for you.
5. Can I freeze the leftovers? Yes! Store the cooked steak and rice in separate airtight containers. They can last in the freezer for about 3 months. Just thaw in the fridge overnight before reheating.

Let’s Connect!

And there you have it! A delicious Korean-inspired dinner that’s sure to impress anyone lucky enough to share it with you. I’d love to hear how your Korean BBQ Steak Rice Bowls turn out, or if you made any fun tweaks! Join me on Pinterest for more awesome recipes and let’s keep this food love going!