why make this recipe
Korean BBQ Steak Rice Bowls are a delicious and satisfying meal that brings the flavors of Korean barbecue right to your home. This recipe is easy to make and combines juicy marinated steak with wholesome rice and fresh vegetables. It’s a fantastic way to enjoy a balanced meal that is packed with taste. Plus, the creamy, spicy sauce adds a unique twist that makes every bite exciting.
how to make Korean BBQ Steak Rice Bowls
Ingredients :
- 1 lb sirloin steak
- 2 cups cooked rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 cup vegetables (bell peppers, carrots, broccoli, etc.)
- 1/2 cup heavy cream
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
- Green onions for garnish
Directions :
- Marinate the steak in soy sauce, sesame oil, garlic, ginger, salt, and pepper for at least 30 minutes.
- Grill or pan-sear the steak over medium-high heat until cooked to your desired doneness. Let it rest before slicing.
- In a separate pan, sauté the vegetables until tender.
- In a small saucepan, combine heavy cream and gochujang over low heat, stirring until smooth.
- Serve the sliced steak over a bed of rice topped with sautéed vegetables and drizzle with the spicy cream sauce. Garnish with chopped green onions.
how to serve Korean BBQ Steak Rice Bowls
To serve Korean BBQ Steak Rice Bowls, start by placing a generous portion of cooked rice in a bowl. Arrange the sliced steak on top of the rice. Next, add the sautéed vegetables over the steak. Finally, drizzle the creamy gochujang sauce over everything and top with chopped green onions. Enjoy this meal warm for the best flavor!
how to store Korean BBQ Steak Rice Bowls
You can store leftover Korean BBQ Steak Rice Bowls in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When you’re ready to eat them again, simply reheat in the microwave until warmed through.
tips to make Korean BBQ Steak Rice Bowls
- For more flavor, marinate the steak longer, up to 2 hours if you can.
- Use a meat thermometer to check the doneness of the steak; 130°F for medium-rare, 140°F for medium.
- Feel free to add more vegetables or use different types like snap peas or zucchini to customize your bowl.
- If you like extra spice, add more gochujang to the sauce or sprinkle some chili flakes on top.
variation
For a lighter version, you can substitute the heavy cream with Greek yogurt to make a tangy sauce. You can also use chicken or tofu instead of steak for different protein options.
FAQs
Can I use a different cut of steak?
Yes, you can use other cuts like ribeye or flank steak. Just adjust the cooking time based on thickness.
Is gochujang spicy?
Gochujang has a spicy flavor, but it also adds depth and richness. You can adjust the amount to taste.
Can I prepare this recipe ahead of time?
Yes, you can marinate the steak and chop your vegetables ahead of time. Just assemble and cook everything when you’re ready to eat.
Korean BBQ Steak Rice Bowls
Ingredients
Meat and Marinade
- 1 lb sirloin steak
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste Salt and pepper to taste
Base Ingredients
- 2 cups cooked rice
Vegetables
- 1 cup vegetables (bell peppers, carrots, broccoli, etc.) Use a mix for variety.
- Green onions for garnish Green onions for garnish Chopped.
Creamy Sauce
- 1/2 cup heavy cream Can be substituted with Greek yogurt.
- 1 tablespoon gochujang (Korean chili paste) Adjust for spice preference.
Instructions
Marination
- Marinate the steak in soy sauce, sesame oil, garlic, ginger, salt, and pepper for at least 30 minutes.
Cooking the Steak
- Grill or pan-sear the steak over medium-high heat until cooked to your desired doneness. Let it rest before slicing.
Preparing the Vegetables
- In a separate pan, sauté the vegetables until tender.
Making the Sauce
- In a small saucepan, combine heavy cream and gochujang over low heat, stirring until smooth.
Serving
- Serve the sliced steak over a bed of rice topped with sautéed vegetables and drizzle with the spicy cream sauce. Garnish with chopped green onions.
