Description
A heartwarming recipe for Korean BBQ Steak Rice Bowls featuring marinated steak, creamy sauce, and fluffy rice.
Ingredients
Scale
- 1 lb steak (ribeye or flank)
- 2 cups cooked rice
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Begin by marinating your steak. In a bowl, combine the soy sauce, sesame oil, brown sugar, gochujang, garlic powder, and ginger powder. Add the steak, ensuring it’s well-coated, and let it marinate for at least 30 minutes.
- Heat up your grill or a pan over medium-high heat. Grill or pan-sear the steak to your desired doneness—typically about 4-6 minutes per side for medium-rare. Once cooked, let it rest for a few minutes before slicing.
- Prepare the spicy cream sauce. In a small saucepan over low heat, pour in the heavy cream and add a teaspoon of gochujang. Stir gently until well combined and warmed through.
- Assemble your bowls! Start with a generous portion of cooked rice as your base. Top it with the beautifully sliced steak and drizzle your spicy cream sauce across the top.
- Garnish your bowls with sliced green onions and a sprinkle of sesame seeds for a lovely crunch and extra flavor.
Notes
Marinate the steak overnight for best flavor. Slice against the grain for tenderness. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg