Introduction
Welcome to a flavor-packed culinary adventure! Today, we’re diving into the irresistible world of Korean BBQ Steak Rice Bowls with a deliciously spicy cream sauce. This dish is the perfect fusion of savory marinated flank steak, tender jasmine rice, and fresh, crunchy vegetables, all brought together with a creamy kick. Ideal for weeknight dinners or to impress guests, these rice bowls are sure to bring warmth and joy to your table!
Ingredients
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup jasmine rice
- 2 cups water
- 1/2 cup cucumber, thinly sliced
- 1/2 cup carrots, julienned
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- Sea salt and black pepper to taste
- Sesame seeds for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, and ginger until well combined. Place the flank steak in the marinade, ensuring it’s fully coated. Cover and marinate for at least 30 minutes to allow those delicious flavors to soak in.
- As the steak marinates, rinse the jasmine rice under cold running water until the water runs clear. This step helps remove excess starch for perfectly fluffy rice.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a vigorous boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes or until all the water is absorbed and the rice is tender.
- Preheat your grill or a pan over medium-high heat. Remove the flank steak from the marinade and grill or pan-sear it for approximately 4-5 minutes per side, or until it reaches your desired level of doneness. Once cooked, let it rest for a few minutes, then slice it thinly against the grain for maximum tenderness.
- In a small bowl, mix the mayonnaise, gochujang, and rice vinegar together to create a rich and spicy cream sauce that will elevate your rice bowl.
- To assemble your beautiful rice bowls, place a generous serving of jasmine rice in each bowl. Layer on the sliced flank steak and arrange the cucumber, carrots, and green onions aesthetically around the steak.
- Drizzle with the zesty spicy cream sauce and finish with a sprinkle of sesame seeds for that delightful crunch and extra flair.
Notes or Tips
Feel free to customize your rice bowls! Add any of your favorite vegetables like bell peppers or radishes for a personal touch. The marinated steak can also be grilled, broiled, or pan-fried, based on your kitchen tools. Adjust the spiciness of the cream sauce by tweaking the amount of gochujang to suit your taste!
Cooking Techniques
Understanding the marinating process is crucial for building flavor. Always allow enough time for your proteins to soak in those marinades. Cooking rice perfectly involves giving it time to absorb water—don’t uncover the pot while it simmers! Also, remember to let the steak rest after cooking; this keeps it juicy and flavorful.
FAQ
Can I use a different cut of beef?
Absolutely! While flank steak is great, you can substitute it with sirloin or ribeye for a different texture and flavor.
Is the creamy sauce too spicy?
The spiciness can be adjusted by using less gochujang or adding more mayonnaise. Taste as you go to find your perfect balance!
What can I serve this dish with?
This rice bowl is perfect on its own, but it pairs wonderfully with pickled vegetables or a refreshing salad for a well-rounded meal.
Conclusion
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delightful combination of flavors and textures that will leave your taste buds singing. Whether you’re cooking for your family or hosting friends, this dish is sure to be a hit. So, grab those ingredients, roll up your sleeves, and enjoy a comforting meal that brings the warmth of Korean cuisine right to your table!