Description
These Delectable Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated steak grilled to perfection, served over fluffy jasmine rice, topped with a creamy, spicy sauce and vibrant Korean-inspired garnishes like kimchi and pickled vegetables. This dish offers a balanced mix of umami, spice, and freshness for a flavorful, satisfying meal.
Ingredients
Scale
Marinade and Steak
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (or coconut sugar)
- 1 tablespoon Gochujang (gluten-free if required)
- 2 tablespoons Sesame Oil (or olive oil)
- 3 cloves Minced Garlic (fresh preferable)
- 1 tablespoon Grated Ginger (or ground ginger)
- 2 tablespoons Rice Vinegar (or apple cider vinegar)
- 1/2 teaspoon Black Pepper (or white pepper)
- 1 tablespoon Honey (or maple syrup for vegan option)
- Steak (amount as per preference, typically 1 lb)
Rice
- 1 cup Jasmine Rice (or brown rice/quinoa for healthier option)
- Water (amount according to rice package instructions)
- Pinch of Salt
Spicy Cream Sauce
- 1/2 cup Mayonnaise (or Greek yogurt for lighter texture)
- 2 tablespoons Sriracha (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 teaspoon Honey (optional, to balance heat)
- Pinch of Salt
Garnishes and Sides
- 2 tablespoons Green Onions, chopped
- 1 tablespoon Sesame Seeds
- 1 cup Kimchi
- 1 cup Pickled Vegetables
Instructions
- Prepare the Marinade and Marinate Steak: In a mixing bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and honey. Add the steak to the bowl, ensuring it is fully coated in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, up to 2 hours for best flavor infusion.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine rinsed rice with water and a pinch of salt. Bring to a boil over high heat, then reduce to a low simmer and cover with a lid. Cook for about 15 minutes or until the rice is tender and fluffy. Remove from heat and let it rest covered for 5 minutes.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of salt until smooth and creamy. Taste and adjust spice or sweetness as desired. Set aside.
- Grill the Steak: Heat a grill pan or skillet over medium-high heat until hot. Remove steak from marinade, letting excess drip off. Place steak in the pan and cook for 3-4 minutes per side, depending on thickness and preferred doneness. Once cooked, transfer steak to a cutting board and let it rest for several minutes to retain juices before slicing thinly against the grain.
- Assemble the Rice Bowls: Divide the cooked jasmine rice among individual serving bowls. Top each bowl with sliced steak. Drizzle generously with the prepared spicy cream sauce. Garnish with chopped green onions, a sprinkle of sesame seeds, and add sides of kimchi and pickled vegetables for authentic Korean flavor and a refreshing contrast.
Notes
- For a healthier twist, substitute jasmine rice with brown rice or quinoa.
- Adjust the amount of sriracha in the spicy cream sauce to suit your heat preference.
- Use gluten-free soy sauce to keep the recipe gluten-free if needed.
- Mayonnaise can be replaced with Greek yogurt for a lighter, tangier sauce.
- Marinating the steak longer enhances the flavor but don’t exceed 2 hours to avoid a mushy texture.
- Letting the steak rest before slicing ensures it stays juicy and tender.
- Serve immediately for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Keywords: Korean BBQ steak, rice bowls, spicy cream sauce, Korean cuisine, grilled steak, kimchi, Asian inspired meal
