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Korean BBQ Steak Rice Bowls

Delicious and satisfying rice bowls featuring juicy steak, fresh vegetables, and a creamy spicy sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Steak and Marinade
  • 1 lb steak (sirloin or ribeye) Choose your favorite cut. Ribeye provides more flavor due to its fat content.
  • 1 tablespoon soy sauce Adds a salty umami flavor.
  • 1 tablespoon sesame oil Provides a nutty taste that complements the dish.
  • 1 teaspoon garlic (minced) Adds fragrance and depth of flavor.
  • 1 teaspoon ginger (minced) Offers a slight zing that enhances the steak.
For the Rice and Vegetables
  • 2 cups cooked rice Use white, brown, or jasmine rice based on your preference.
  • 1 cup vegetables Use your favorite options like bell peppers, broccoli, or carrots for nutrition and color.
For the Spicy Cream Sauce
  • 1/2 cup sour cream Gives creaminess to the sauce.
  • 1 tablespoon gochujang A Korean chili paste that adds spice and richness.
  • 1 tablespoon honey Balances the heat of the gochujang with sweetness.
For Garnishing
  • sesame seeds For garnish, they add a nice crunch and flavor.
  • green onions Fresh and colorful, they brighten up the dish.

Method
 

Preparation
  1. Cook the rice: Begin by cooking the rice according to package instructions. Once done, set it aside and let it cool slightly.
  2. Marinate the steak: In a bowl, mix together the soy sauce, sesame oil, minced garlic, and ginger. Place the steak in this marinade and let it sit for at least 30 minutes.
Cooking
  1. Cook the steak: Heat a grill or skillet over medium-high heat. Place the marinated steak on the hot surface and cook for about 4-5 minutes on each side or until it reaches your desired level of doneness.
  2. Let the steak rest: Once the steak is cooked, remove it from heat and let it rest for a few minutes.
  3. Prepare the spicy cream sauce: In a separate bowl, mix together sour cream, gochujang, and honey. Stir until well combined.
  4. Sauté the vegetables: In the same skillet used for the steak, toss in your choice of vegetables. Sauté them until they are tender yet still crisp, about 5 minutes over medium heat.
Serving
  1. To assemble your bowls, place a generous scoop of rice in each bowl. Top with sliced steak, sautéed vegetables, and a drizzle of the spicy cream sauce.
  2. Garnish each bowl with sesame seeds and chopped green onions.

Notes

For added flavor, consider serving with additional garnishes like chopped cilantro or lime wedges. This dish pairs well with Korean side dishes, known as banchan, such as kimchi or pickled vegetables. Adjust the gochujang in the sauce based on spice tolerance.