why make this recipe
Korean BBQ Steak Rice Bowls are a delicious meal that combines tender steak, rice, and fresh vegetables. This dish is easy to prepare and offers a great way to enjoy bold flavors and satisfying textures. With the perfect balance of spice from the gochujang and sweetness from honey, this recipe is sure to please everyone at your table. It’s a fantastic choice for busy weeknights or casual gatherings.
how to make Korean BBQ Steak Rice Bowls
Ingredients:
- 1 lb steak (ribeye or flank steak)
- 2 cups cooked rice
- 1 cup vegetables (like bell peppers, carrots, or broccoli)
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/2 cup heavy cream
- 2 green onions (for garnish)
- Sesame seeds (for garnish)
Directions:
- Marinate the steak in a mixture of soy sauce, gochujang, honey, and sesame oil for at least 30 minutes.
- Grill or pan-sear the steak over high heat until cooked to your liking. Let it rest before slicing.
- In a small saucepan, heat the heavy cream and stir in any remaining marinade to create the sauce. Cook until slightly thickened.
- Prepare bowls by placing cooked rice at the base, then adding the sliced steak and your choice of vegetables on top.
- Drizzle the spicy cream sauce over the steak and garnish with chopped green onions and sesame seeds.
- Serve warm and enjoy!
how to serve Korean BBQ Steak Rice Bowls
Serve the bowls warm, with the rice at the bottom and topped with the sliced steak and vegetables. The creamy sauce should be drizzled on top, finished with green onion and sesame seeds. These bowls make a perfect meal on their own but can also be complemented with kimchi or pickled vegetables for extra 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 are best eaten within 2-3 days. When reheating, add a bit of water or broth to keep the rice moist.
tips to make Korean BBQ Steak Rice Bowls
- Let the steak marinate longer if you have time; this enhances the flavor.
- Choose vibrant vegetables to add color and nutrition to your bowls.
- Adjust the spiciness by using less gochujang if you prefer a milder taste.
variation (if any)
You can customize these rice bowls by using different proteins like chicken, shrimp, or tofu. You can also switch up the vegetables based on what you have on hand or what is in season.
FAQs
1. Can I use a different cut of steak?
Yes, you can use other cuts like sirloin or skirt steak. Just ensure you adjust the cooking time as needed.
2. Is gochujang necessary for this recipe?
Gochujang adds a unique flavor and heat, but you can substitute it with another chili paste if you want a different taste.
3. Can I make this dish vegetarian?
Absolutely! You can replace the steak with marinated tofu or tempeh and use the same marinade for flavor.
Korean BBQ Steak Rice Bowls
Ingredients
For the Marinade and Steak
- 1 lb steak (ribeye or flank steak) Choose your preferred steak cut.
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste) Adjust amount for spice level.
- 2 tablespoons honey
- 1 tablespoon sesame oil
For the Bowl Assembly
- 2 cups cooked rice Any variety of rice can be used.
- 1 cup vegetables (like bell peppers, carrots, or broccoli) Choose your favorite vegetables.
- 1/2 cup heavy cream
- 2 green onions for garnish Chopped.
- to taste Sesame seeds For garnish.
Instructions
Preparation
- Marinate the steak in a mixture of soy sauce, gochujang, honey, and sesame oil for at least 30 minutes.
Cooking
- Grill or pan-sear the steak over high heat until cooked to your liking. Let it rest before slicing.
- In a small saucepan, heat the heavy cream and stir in any remaining marinade to create the sauce. Cook until slightly thickened.
Assembly
- Prepare bowls by placing cooked rice at the base, then adding the sliced steak and your choice of vegetables on top.
- Drizzle the spicy cream sauce over the steak and garnish with chopped green onions and sesame seeds.
