Korean BBQ Steak Rice Bowls

There’s something magical about Korean BBQ Steak Rice Bowls that transports me back to those bustling Korean barbecue restaurants where sizzling meats and fragrant sides dance together in a beautiful chaos. I remember the first time I tried one of these bowls—each bite was a symphony of flavors that left me craving for more. This recipe combines tender steak with the rich flavors of gochujang and a cooling touch of cream, making it a perfect meal to enjoy with friends or family.

Why you’ll love this recipe

Let’s be real: who doesn’t love a dish that’s as satisfying to make as it is to eat? This recipe marries the rich, savory notes of a perfectly cooked steak with the brightness of kimchi and the creamy kick of a spicy sauce. It’s a fantastic weeknight meal that comes together quickly, but feels special enough for hosting dinner.

Picture this: tender slices of juicy steak marinated just enough to hold onto flavor, nestled over warm, fluffy rice, accented by tangy kimchi, and drizzled with a dreamy sauce that packs a gentle heat. It’s the kind of dish that makes weeknight dinners feel like a little celebration. Plus, it caters to various dietary preferences; whether you’re a meat lover or just trying to sneak in some veggies, this recipe does it all!

Gather these ingredients

• 1 lb steak (sirloin or ribeye): Go for ribeye for a richer flavor, but if you’re watching your budget, sirloin does the job beautifully too. Either way, this protein will be the star of your bowl!

• 2 cups cooked rice: White, brown, or jasmine rice works wonders here—pick your favorite! For a little twist, try cauliflower rice for a low-carb option that still feels hearty.

• 1 cup kimchi: This fermented goodness isn’t just vibrant in color; it’s alive with probiotics! You can find it at most grocery stores or make your own if you’re feeling adventurous.

• 1 tablespoon soy sauce: Just a splash brings umami to the steak; if you’re gluten-free, tamari is a great substitution.

• 1 tablespoon sesame oil: This fragrant oil elevates the dish to new heights! Don’t skimp, as a little goes a long way in flavor.

• Green onions for garnish: These add a fresh crunch and bright color—plus, they make everything look a little fancier!

• 1/2 cup heavy cream: The creamy counterpart that mellows the zing from the gochujang—this is a key player!

• 2 tablespoons gochujang (Korean chili paste): This spicy, sweet paste is where the magic happens. If you’ve never tried it, brace yourself for a flavor explosion!

• 1 tablespoon sugar: Balances the spice of gochujang perfectly, making your sauce smooth and palatable.

• Salt and pepper to taste: Basics that uplift your dish—don’t forget to taste and adjust.

Preparing Korean BBQ Steak Rice Bowls

1. Cook the rice: According to package instructions, getting that fluffy, perfect texture ready to cradle all the deliciousness.

2. Season the steak: Sprinkle with salt, pepper, and a dash of soy sauce. This simple prep is crucial for maximum flavor.

3. Heat that skillet: In a large skillet, add the sesame oil and wait for it to shimmer. Place your seasoned steak in the pan and cook for about 4-5 minutes on each side. You want a lovely brown crust, so don’t rush!

4. Rest before slicing: Once cooked to your liking, remove the steak from the heat and let it rest for a few minutes. Trust me on this one; it makes for juicier slices.

5. Make the spicy sauce: While the steak is resting, in a small bowl, whip together the heavy cream, gochujang, and sugar. Taste, adjust, and marvel at the creamy perfection!

6. Slice the steak: Cut against the grain into thin slices. This will ensure each bite is tender and easy to chew.

7. Assemble your bowls: Place the cooked rice in bowls, layer on the sliced steak, add a generous scoop of kimchi, and drizzle your creamy sauce generously.

8. Garnish and serve: Top with chopped green onions and prepare for compliments!

Best way to enjoy it

Serving this dish is where your creativity can shine! You could embellish each bowl with additional toppings like toasted sesame seeds or a soft-boiled egg for an extra layer of richness. Pair it with a crisp salad for a refreshing contrast, or add a side of steamed veggies for a nutritious boost.

Storage and reheating tips

Leftovers? You’ll love them even more! Store any extra rice and steak in airtight containers in the fridge and they’ll be good for up to three days. When you’re ready to enjoy, just reheat in the microwave or a skillet. If you’re freezing, the components will hold up well, but I recommend keeping the kimchi and sauce separate until you’re ready to eat.

Pro chef tips

• Invest in a meat thermometer. It’s not just for Thanksgiving turkeys! Perfectly cooked steak should be around 130°F for medium-rare.
• Remember to always let your steak rest. This little step can turn even the best cut into shoe leather if forgotten.
• If you prefer spice, feel free to ramp up the gochujang in your sauce, or switch up the kimchi for a spicier version.

Creative Twists

Want to shake things up? Try marinating the steak in a Korean BBQ marinade for a different take before cooking. Feeling plant-based? Swap the steak for grilled tofu or portobello mushrooms! You’ll still capture those beloved flavors while catering to a wider audience.

Ingredients list

1 lb steak (sirloin or ribeye)
2 cups cooked rice
1 cup kimchi
1 tablespoon soy sauce
1 tablespoon sesame oil
Green onions for garnish
1/2 cup heavy cream
2 tablespoons gochujang (Korean chili paste)
1 tablespoon sugar
Salt and pepper to taste

Directions to follow

1. Cook the rice according to package instructions.
2. Season the steak with salt, pepper, and soy sauce. Heat sesame oil in a skillet over medium-high heat.
3. Cook the steak for about 4-5 minutes on each side or until desired doneness. Remove from heat and let it rest.
4. In a small bowl, mix together the heavy cream, gochujang, and sugar to create the spicy cream sauce.
5. Slice the steak thinly against the grain.
6. To assemble, place cooked rice in bowls, top with sliced steak, a scoop of kimchi, and drizzle with the spicy cream sauce.
7. Garnish with chopped green onions and serve immediately.

Common questions

• Can I make this recipe in advance?: Absolutely! Just keep the elements separate until serving to maintain freshness.

• Can I substitute the rice?: Sure thing! Cauliflower rice is a wonderful low-carb alternative.

• What if I don’t like kimchi?: You can substitute it with pickled vegetables or skip it altogether!

• Is this dish spicy?: It can be, depending on the amount of gochujang you use. Feel free to adjust to your heat preference!

• How can I make it vegan?: Swap the steak for grilled tofu and use coconut cream instead of heavy cream for a creamy sauce!

As you dive into this vibrant kaleidoscope of textures and tastes, know that you’re embracing a culinary experience. Cooking, for me, is about connection—the connection to flavors, cultures, and the joy of sharing. So go on, give this recipe a try, unleash your creativity, and don’t forget to let us know how it turned out. Happy cooking!

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Korean BBQ Steak Rice Bowls

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 35 hrs

Servings: 4 Estimated Cost: $ 15 Calories: 600

Best Season: All year round

Description

Enjoy the rich flavors of Korean BBQ Steak Rice Bowls with tender steak, fragrant rice, tangy kimchi, and a creamy spicy sauce.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 lb steak (sirloin or ribeye) (Ribeye provides richer flavor.)
• 2 cups cooked rice (Use white, brown, jasmine, or cauliflower rice.)
• 1 cup kimchi (Store-bought or homemade.)
• 1 tablespoon soy sauce (Tamari for gluten-free option.)
• 1 tablespoon sesame oil (For enhanced flavor.)
• ¹⁄₂ cup heavy cream (To balance the sauce.)
• 2 tablespoons gochujang (Korean chili paste.)
• 1 tablespoon sugar (To balance the heat.)
• salt and pepper (To taste.)
• Green onions for garnish (For added crunch and color.)

Instructions

Cooking Steps

1. Cook the Rice

   Follow package instructions to prepare the rice.
   Ensure rice is fluffy.
   Mark as complete

2. Season the Steak

   Sprinkle steak with salt, pepper, and soy sauce.
   This ensures the steak is flavorful.
   Mark as complete

3. Heat the Skillet

   In a large skillet, heat sesame oil until shimmering.
   Do not rush this step; a good crust is key.
   Mark as complete

4. Cook the Steak

   Cook steak for 4-5 minutes on each side or until desired doneness.
   Aim for a nice brown crust.
   Mark as complete

5. Rest the Steak

   Let the steak rest for a few minutes after cooking.
   This allows juices to redistribute.
   Mark as complete

6. Make the Sauce

   Whisk together heavy cream, gochujang, and sugar in a bowl.
   Taste and adjust as needed.
   Mark as complete

7. Slice the Steak

   Thinly slice the rested steak against the grain.
   For maximum tenderness.
   Mark as complete

8. Assemble the Bowls

   In bowls, layer cooked rice, sliced steak, kimchi, and drizzle sauce.
   Make it visually appealing!
   Mark as complete

9. Garnish and Serve

   Top with green onions and serve immediately.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 35g54%

Saturated Fat 15g75%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 1000mg42%

Potassium 800mg23%

Total Carbohydrate 50g17%

Dietary Fiber 5g20%

Sugars 6g

Protein 30g60%

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Vitamin A 100 IU

Vitamin C 30 mg

Calcium 100 mg

Iron 2.5 mg

Vitamin D 0 IU

Vitamin E 1.5 IU

Vitamin K 5 mcg

Thiamin 0.2 mg

Riboflavin 0.4 mg

Niacin 6 mg

Vitamin B6 0.5 mg

Folate 80 mcg

Vitamin B12 3 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 200 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 4 mg

Selenium 35 mcg

Copper 0.5 mg

Manganese 0.8 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish can be customized with additional toppings.

Keywords: Korean BBQ, steak, rice bowls, gochujang, kimchi