Korean BBQ Steak Rice Bowls Recipe
Introduction
Korean BBQ Steak Rice Bowls combine tender, flavorful steak with a savory BBQ sauce served over fluffy rice. This simple yet satisfying dish brings bold Korean-inspired flavors to your dinner table with minimal effort.
Ingredients
- 1 pound steak (your choice of cut)
- 2 cups cooked rice
- 1/2 cup Korean BBQ sauce
- 1/4 cup spicy cream sauce
Instructions
- Step 1: Cook the steak to your desired doneness, using a grill, skillet, or broiler. Let it rest for a few minutes before slicing thinly against the grain.
- Step 2: Spoon cooked rice into bowls, layer sliced steak on top, then drizzle generously with Korean BBQ sauce and spicy cream sauce before serving.
Tips & Variations
- For extra flavor, marinate the steak in BBQ sauce for 30 minutes before cooking.
- Add sliced green onions or sesame seeds as a garnish for texture and freshness.
- Swap white rice for brown rice or cauliflower rice for a healthier twist.
Storage
Store leftover steak and rice bowls separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the rice moist. Add sauces fresh after reheating for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat for this recipe?
Yes, you can substitute steak with chicken, pork, or tofu depending on your preference. Adjust cooking times accordingly.
What is spicy cream sauce made of?
Spicy cream sauce is typically a blend of mayonnaise and spicy elements like sriracha or chili paste, adding a creamy heat that complements the BBQ flavors perfectly.
PrintKorean BBQ Steak Rice Bowls Recipe
Korean BBQ Steak Rice Bowls combine tender, flavorful grilled steak with a bed of steamed rice and are topped with a rich BBQ sauce and a spicy cream sauce. This dish is a quick and satisfying meal that brings the savory and spicy flavors of Korean barbecue into a convenient bowl format, perfect for a hearty lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
Steak
- 1 pound flank steak or ribeye steak
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Rice
- 2 cups cooked white or jasmine rice
BBQ Sauce
- 1/2 cup Korean BBQ sauce (such as bulgogi or gochujang-based sauce)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon lemon juice
- 1 teaspoon honey
Instructions
- Prepare the Steak: Season the steak with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. When the oil is hot, cook the steak for about 4-5 minutes per side, or until desired doneness. Remove from heat and let it rest for 5 minutes.
- Slice the Steak: Thinly slice the rested steak against the grain for maximum tenderness.
- Prepare the Rice: Cook rice according to package instructions or use leftover cooked rice, warming it as needed.
- Make the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, gochujang, lemon juice, and honey until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice into bowls. Top each bowl with sliced steak. Drizzle with Korean BBQ sauce and the spicy cream sauce to taste. Serve immediately.
Notes
- Use ribeye or flank steak for optimal flavor and tenderness.
- Adjust the amount of gochujang in the spicy cream sauce based on your preferred spice level.
- Leftover steak and rice work great for quick meal prep.
- Add steamed or pickled vegetables for additional texture and nutrition.
- For a gluten-free version, ensure BBQ sauce and gochujang are gluten-free brands.
Keywords: Korean BBQ steak, rice bowl, spicy cream sauce, Korean cuisine, quick dinner, grilled steak
