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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a quick, flavorful dish featuring tender marinated steak, fluffy rice, fresh vegetables, and a creamy, spicy sauce. Perfectly balanced with savory, spicy, and fresh elements, this recipe is ideal for busy weeknights or meal prep and can be easily customized to suit your preferences.

Ingredients

Scale

Steak

  • 1 lb sirloin, ribeye, or flank steak

Korean BBQ Marinade

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp rice vinegar

Rice

  • 2 cups cooked jasmine or short-grain rice

Vegetables

  • 1/2 cup shredded carrots
  • 1/2 cup cucumber slices
  • 2 green onions, chopped

Spicy Cream Sauce

  • 1/4 cup mayonnaise
  • 1–2 tbsp gochujang (Korean chili paste), adjust to taste
  • 1 tbsp lime juice
  • 1 tsp honey
  • Pinch of salt

Garnishes

  • 1 tbsp toasted sesame seeds
  • Fresh cilantro or parsley, chopped

Instructions

  1. Prepare the Korean BBQ Marinade: In a bowl, combine soy sauce, minced garlic, grated ginger, brown sugar, sesame oil, and rice vinegar. Whisk thoroughly until the sugar dissolves and the flavors meld into a rich marinade.
  2. Marinate the Steak: Slice the steak against the grain into thin strips. Toss the strips in the marinade, ensuring every piece is coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for richer flavor.
  3. Cook the Rice: While the steak marinates, cook your rice according to package instructions until warm and fluffy.
  4. Make the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, gochujang, lime juice, honey, and a pinch of salt. Stir until smooth and creamy. Adjust spice level by adding more or less gochujang as desired.
  5. Cook the Steak: Heat a skillet or grill pan over medium-high heat. Add the marinated steak strips and cook 2-3 minutes per side until caramelized and just cooked through. Remove from heat and let rest briefly.
  6. Assemble the Bowls: Divide the warm rice between bowls. Top with cooked steak, fresh shredded carrots, cucumber slices, and chopped green onions. Drizzle generously with spicy cream sauce. Finish by sprinkling toasted sesame seeds and fresh cilantro or parsley.

Notes

  • Use fresh garlic and ginger for the best marinade flavor.
  • Cook steak quickly on high heat to keep it tender and avoid toughness.
  • If the spicy cream sauce is too thick, thin it with a teaspoon of water or lime juice for easier drizzling.
  • Marinate the steak longer (up to 2 hours) for deeper flavor.
  • Lightly toast sesame seeds in a dry pan before adding to the bowl for extra nuttiness.

Nutrition

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, Korean cuisine, easy dinner, meat marinade, quick meal, meal prep

Find it online: https://recipesbykaeli.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce/