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Best Korean BBQ Steak Bowls with Spicy Cream Sauce

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These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delightful combination of sweet, savory, and spicy flavors that will satisfy your cravings. Enjoy tender beef marinated in a rich sauce, served over fluffy rice and topped with a vibrant, creamy sauce.

Ingredients

  • Thinly sliced ribeye, sirloin, or flank steak
  • Soy Sauce
  • Brown Sugar
  • Garlic, minced
  • Ginger, grated
  • Toasted Sesame Oil
  • Non-Alcoholic Mirin Alternative (rice vinegar + sugar)
  • Gochujang (Korean Chili Paste)
  • Asian Pear or Onion, grated
  • Mayonnaise
  • Rice Vinegar
  • Sugar
  • Water or Milk
  • Cooked Rice (short-grain white rice, jasmine, or brown rice)
  • Fresh scallions (green onions)
  • Toasted sesame seeds
  • Kimchi
  • Quick-pickled cucumbers or radishes
  • Fried egg with a runny yolk
  • Fresh cilantro

Instructions

  1. Cook the Rice: First things first, get your rice cooking according to package directions. I usually rinse my short-grain rice a few times until the water runs clear, then cook it in a rice cooker or on the stovetop. While it cooks, we'll prep everything else.
  2. Marinate the Steak: In a medium bowl, combine all your marinade ingredients: soy sauce, brown sugar, minced garlic, grated ginger, non-alcoholic mirin alternative (rice vinegar + sugar), toasted sesame oil, a touch of gochujang (if using in the marinade), and grated pear or onion. Whisk it well to combine. Add your thinly sliced beef, tossing to ensure every piece is coated. Let it marinate for at least 30 minutes at room temperature, or ideally for 2-4 hours (or even overnight!) in the refrigerator for maximum flavor and tenderness.
  3. Prepare the Spicy Cream Sauce: While the beef marinates, whisk together all the spicy cream sauce ingredients in a small bowl: mayonnaise, gochujang, rice vinegar, toasted sesame oil, and sugar. Taste and adjust the spice level with more gochujang, or sweetness/tang with more sugar or vinegar. If the sauce is too thick, add a teaspoon or two of water or milk until it reaches a nice drizzling consistency. Set aside.
  4. Cook the Korean BBQ Steak: Heat a large skillet or grill pan over medium-high heat. Add a tiny drizzle of neutral oil (like canola or vegetable oil) if your pan isn't non-stick. Once hot, add the marinated beef in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary to get a good sear. Cook for 2-3 minutes per side, or until beautifully caramelized and cooked through. Since the beef is sliced thin, it cooks very quickly! Remove the cooked beef from the pan and set aside.
  5. Assemble Your Rice Bowls: Now for the fun part! Divide the hot, cooked rice among your serving bowls. Arrange a generous portion of the cooked Korean BBQ steak over the rice. Drizzle liberally with your homemade spicy cream sauce.
  6. Add Your Favorite Toppings: Finish your bowls with a sprinkle of fresh chopped scallions and toasted sesame seeds. Add a side of kimchi, quick-pickled veggies, or a perfectly fried egg if you like. Serve immediately and enjoy!

Nutrition

Keywords: Marination time is key for flavor and tenderness. Don't overcrowd the pan when cooking the steak to achieve a good sear. Adjust the spice level of the sauce to your preference.

Find it online: https://homebitesia.com/best-korean-bbq-steak-bowls-with-spicy-cream-sauce/