why make this recipe
This dish is quick, full of flavor, and makes a filling meal. The sweet and spicy sauce lifts the steak. The rice keeps it simple and family friendly. If you like easy rice meals, try a warm side like Cheesy Sausage Rice Skillet for a round meal.
introduction
These Korean BBQ Steak Rice Bowls mix tender steak, a bold sauce, and plain rice. You can make them fast on a weeknight. The marinated steak gives big flavor with little work. The bowl is great for meal prep and for serving a group.
how to make Korean BBQ Steak Rice Bowls
Follow the steps below to make the bowls.
Ingredients :
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- Tender marinated steak cubes
- Cooked rice
- Spicy cream sauce
Directions :
- In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, and salt.
- Marinate the steak cubes in the mixture for at least 30 minutes.
- Cook the marinated steak in a skillet over medium-high heat until browned.
- Serve the steak cubes over cooked rice.
- Drizzle with spicy cream sauce and enjoy!
how to serve Korean BBQ Steak Rice Bowls
Place a scoop of hot rice in a bowl. Top with the cooked steak cubes. Add the spicy cream sauce over the top. You can add sliced green onions, sesame seeds, or a fried egg if you like.
how to store Korean BBQ Steak Rice Bowls
Let the steak cool to room temperature. Store steak and rice in airtight containers. Keep in the fridge up to 3 days. Reheat in a skillet or microwave until hot. For best texture, reheat the steak gently in a pan.
tips to make Korean BBQ Steak Rice Bowls
- Marinate at least 30 minutes for good flavor.
- Cut steak into even cubes so they cook the same.
- Use medium-high heat to get a good sear.
- Make the rice ahead and keep it warm.
- For richer steak flavor, try a recipe like Garlic Rib Eye Steak for ideas on seasoning and cooking methods.
variation (if any)
- Use thinly sliced flank steak instead of cubes.
- Add vegetables: bell peppers, carrots, or spinach.
- Swap honey for brown sugar or maple syrup.
- Make it spicy: add more gochujang or chili flakes.
- For vegans, use marinated tofu instead of steak.
FAQs
Q: Can I use other cuts of beef?
A: Yes. Use tender cuts like ribeye, sirloin, or flank. Cut them small or thin so they cook fast.
Q: How long should I marinate the steak?
A: At least 30 minutes. You can marinate up to 8 hours in the fridge.
Q: Can I freeze the bowls?
A: You can freeze the cooked steak and rice separately. Thaw in the fridge before reheating. Use within 2 months.
Q: What is spicy cream sauce?
A: It is a mix of mayo, sriracha, and a little lime or vinegar. Adjust heat to taste.
Q: Is gochujang very spicy?
A: Gochujang is mildly spicy and sweet. You can use less if you want less heat.
Conclusion
If you want more help or another version of this recipe, see this guide: Korean BBQ Steak Rice Bowls – Foodie With Family.
Korean BBQ Steak Rice Bowls
Ingredients
Method
- In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, and salt.
- Marinate the steak cubes in the mixture for at least 30 minutes.
- Cook the marinated steak in a skillet over medium-high heat until browned.
- Serve the steak cubes over cooked rice.
- Drizzle with spicy cream sauce and enjoy!
- Place a scoop of hot rice in a bowl. Top with the cooked steak cubes. Add the spicy cream sauce over the top. Optionally add sliced green onions, sesame seeds, or a fried egg.