Korean Bbq Steak Rice has become my go-to weeknight meal for so many reasons. I remember the first time I tried an authentic Korean BBQ steak and rice bowl at a small restaurant downtown; the aroma alone was intoxicating – savory, sweet, and utterly irresistible. That dish inspired me to create this easy Korean BBQ steak and rice recipe at home, and let me tell you, it’s a crowd-pleaser. The tender, marinated steak paired with fluffy rice and that creamy, slightly spicy sauce is pure comfort. It’s the perfect balance of flavors and textures that makes every bite an experience. Let’s get cooking!
Why You’ll Love This Korean BBQ Steak Rice
This recipe is a winner for so many reasons:
- Flavor Explosion: You get that perfect sweet and savory Korean BBQ steak rice bowl experience.
- Quick Prep: It’s an easy Korean BBQ steak and rice recipe that comes together fast.
- Customizable: Easily adjust the spice level of the sauce and swap veggies to your liking.
- One-Pan Wonder: Much of the cooking happens in one pan, minimizing cleanup.
- Versatile Meal: It’s fantastic for busy weeknights or casual weekend dinners.
- Authentic Taste: This authentic Korean BBQ steak and rice recipe delivers genuine flavors.
- Satisfying: Tender marinated beef and fluffy rice make for a filling and delicious meal.
Ingredients for Korean Bbq Steak Rice
Here’s what you’ll need to create this amazing Korean BBQ steak rice bowl:
- 1 pound steak (ribeye or sirloin recommended) – choose cuts that marinate well
- 2 tablespoons soy sauce – the salty base for our marinade
- 1 tablespoon sesame oil – adds that signature nutty aroma
- 3 cloves garlic, minced – essential for that pungent kick
- 1 teaspoon ginger, grated – brings a fresh, zesty note
- 1 tablespoon brown sugar – for a touch of sweetness to balance the savory
- 1 tablespoon rice vinegar – adds a subtle tang to the marinade
- 2 cups cooked rice (white or brown) – the hearty base for your Korean BBQ beef rice bowl
- 1 bell pepper, sliced – for a bit of crunch and color
- 1 cup broccoli florets – adds healthy greens
- 1 carrot, julienned – for sweetness and texture
- 2 green onions, sliced (for garnish) – a fresh finishing touch
- 1 tablespoon sesame seeds (for garnish) – toasted for extra flavor
- For the Spicy Cream Sauce:
- ½ cup sour cream – the creamy base for our sauce
- 2 tablespoons hot sauce (adjust to taste) – for that spicy kick
- 1 teaspoon lime juice – brightens up the sauce
- Salt and pepper to taste – to enhance all the flavors
How to Make Korean Bbq Steak Rice
- Step 1: Let’s get this delicious Korean BBQ steak rice started by marinating the star of the show! In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 3 cloves minced garlic, 1 teaspoon grated ginger, 1 tablespoon brown sugar, and 1 tablespoon rice vinegar. Add your 1 pound of steak, ensuring it’s fully coated in this savory marinade. Let it sit for at least 15 minutes at room temperature while you prep the other components.
- Step 2: Cook your rice according to the package directions. Whether you prefer fluffy white rice or hearty brown rice, make sure it’s ready to go. Keep it warm until it’s time to assemble your Korean BBQ beef rice bowls.
- Step 3: While the steak is doing its flavor magic, prepare your vibrant vegetables. Wash and slice 1 bell pepper, chop 1 cup of broccoli florets, and julienne 1 carrot. These colorful veggies will add great texture and freshness to your Korean BBQ steak over rice.
- Step 4: Heat a grill pan or a large skillet over medium-high heat. Take the marinated steak out of the bowl, letting any excess marinade drip off, and place it in the hot pan. Cook for about 4-5 minutes per side for a perfect medium-rare, adjusting for steak thickness. Once cooked, remove it from the heat and let it rest for a few minutes before slicing it thinly against the grain. This resting period is key for tender, juicy meat in your Korean BBQ steak rice bowl.
- Step 5: In the same pan you cooked the steak (no need to wash!), add your prepared vegetables: the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry them for about 5-7 minutes until they are tender-crisp. You want them to have a slight bite, adding a wonderful crunch to the dish.
- Step 6: Now for the creamy, spicy sauce! In a small bowl, combine ½ cup sour cream, 2 tablespoons of your favorite hot sauce (feel free to adjust this to your heat preference!), 1 teaspoon lime juice, and a pinch of salt and pepper. Mix it all up until smooth and creamy. This sauce is the perfect counterpoint to the savory steak and rice.
- Step 7: Time to assemble these beauties! Spoon a generous portion of warm rice into each serving bowl. Top the rice with a colorful mix of your sautéed vegetables and the perfectly sliced Korean BBQ marinated steak with rice.
- Step 8: Drizzle that delicious spicy cream sauce generously over everything in the bowl. Don’t be shy – it really brings all the flavors together.
- Step 9: For the final flourish, sprinkle the sliced green onions and toasted sesame seeds over the top. This adds a fresh aroma and a nice finishing touch to your easy Korean BBQ steak and rice recipe.
- Step 10: Serve your amazing Korean BBQ steak rice bowls immediately and enjoy every flavorful bite!
Pro Tips for the Best Korean Bbq Steak Rice
Want to elevate your Korean BBQ steak rice bowl game? Here are a few tricks I’ve picked up:
- Marinate for Flavor: Don’t skimp on the marinating time! I’ve found that letting the steak sit in the marinade for at least 30 minutes, or even overnight in the fridge, truly deepens the sweet and savory Korean BBQ steak rice bowl flavors.
- Don’t Overcook the Steak: Steak cooks quickly, especially when marinated. Keep an eye on it and remove it from the heat just as it reaches your desired doneness to ensure it stays tender.
- Rest the Steak: Always let your steak rest for 5-10 minutes after cooking before slicing. This allows the juices to redistribute, making it incredibly tender and flavorful for your Korean BBQ marinated steak with rice.
- Balance the Sauce: Taste your spicy cream sauce before serving. You might want a touch more lime for brightness, more hot sauce for heat, or a pinch of salt to enhance everything.
What’s the secret to perfect Korean BBQ Steak Rice?
The real secret to perfect Korean BBQ steak rice is a combination of proper marinating for deep flavor and not overcooking the steak. A good panade, like the milk-soaked breadcrumbs in some recipes, can also help keep things moist, though here we rely on the marinade and careful cooking for our Korean BBQ beef rice bowl. For more amazing recipes, check out our full recipe collection.
Can I make Korean BBQ Steak Rice ahead of time?
Yes, you can definitely do some prep work ahead! Marinate the steak and chop all your vegetables up to a day in advance. Store them separately in airtight containers in the refrigerator. Cook the rice fresh just before assembling for the best texture in your Korean BBQ steak over rice. If you’re looking for other quick meal ideas, our turkey meatloaf recipe is also a great option.
How do I avoid common mistakes with Korean BBQ Steak Rice?
A common pitfall is overcooking the steak, which makes it tough. Another is not letting the steak rest after cooking. Also, make sure your pan is hot enough before adding the steak to get a good sear for that authentic Korean BBQ steak rice bowl flavor. For more tips on cooking steak, you can refer to this guide on how to cook steak.
Best Ways to Serve Korean Bbq Steak Rice
Serving up this Korean BBQ steak rice bowl is a joy because it’s so versatile! For a truly authentic experience, serve it piping hot in individual bowls, making sure everyone gets a good mix of steak, veggies, and rice. I love pairing it with some quick kimchi or pickled radishes on the side, which add a fantastic tangy crunch that complements the sweet and savory Korean BBQ marinated steak with rice beautifully. You could also offer a side of steamed edamame or a light cucumber salad for extra freshness. It’s a complete meal that’s both satisfying and incredibly flavorful. For another delicious Korean-inspired dish, try our Korean BBQ meatballs.
Nutrition Facts for Korean Bbq Steak Rice
Here’s a breakdown of the estimated nutritional information for one serving of this delicious Korean BBQ steak rice bowl:
- Calories: 550 kcal
- Fat: 20g
- Saturated Fat: N/A
- Protein: 40g
- Carbohydrates: N/A
- Fiber: N/A
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used in your Korean BBQ steak rice. For more healthy options, explore our Zepbound weight loss recipes.
How to Store and Reheat Korean Bbq Steak Rice
Leftovers of this amazing Korean BBQ steak rice bowl are a lifesaver! Once the dish has cooled slightly, transfer any remaining portions into airtight containers. You can store these in the refrigerator for up to 3-4 days. For longer storage, consider freezing the components separately – freeze the cooked rice and steak mixture, but keep the sauce and fresh garnishes separate to maintain their best texture. This is a great way to have a quick Korean BBQ steak and rice meal ready whenever you need it. To reheat, gently warm the rice and steak mixture in the microwave or on the stovetop until heated through. Then, add the fresh sauce and garnishes for the best flavor.
Frequently Asked Questions About Korean Bbq Steak Rice
What makes this Korean BBQ steak rice so special?
The magic of this Korean BBQ steak rice bowl lies in the balance of flavors. We’ve got that signature sweet and savory marinade for the steak, tender vegetables, fluffy rice, and a creamy, spicy sauce that ties it all together. It’s a truly satisfying meal that’s also surprisingly easy to whip up.
Can I use a different cut of steak for Korean BBQ steak and rice?
Absolutely! While ribeye or sirloin are fantastic for their tenderness and marbling, you can certainly use other cuts. Flank steak or skirt steak work well too, just be sure to slice them thinly against the grain after cooking for the best texture in your Korean BBQ marinated steak with rice.
How can I make this Korean BBQ steak rice bowl spicier or milder?
Customizing the spice level is super simple! For a spicier kick, simply add more of your favorite hot sauce to the cream sauce mixture. If you prefer it milder, start with just a teaspoon of hot sauce or even omit it entirely and add a pinch of red pepper flakes for a subtle warmth. This ensures your easy Korean BBQ steak and rice recipe is perfect for your palate.
What are the best side dishes to serve with Korean BBQ steak rice?
To complement the rich flavors of your Korean BBQ steak rice, I love serving it with something refreshing and tangy. Quick pickled cucumbers or radishes are fantastic, as is a simple side of kimchi. A light, crisp salad or some steamed edamame also works beautifully to round out the meal. For a unique appetizer, try our boat dip rotel ranch dip.
Variations of Korean Bbq Steak Rice You Can Try
Once you’ve mastered the classic Korean BBQ steak rice bowl, why not play around with it? Here are a few ideas to mix things up:
- Spicy Korean BBQ Steak Rice Bowl: For an extra kick, add a tablespoon of gochujang (Korean chili paste) to the marinade and increase the hot sauce in the cream sauce.
- Gluten-Free Korean BBQ Steak and Rice: Simply swap the soy sauce for tamari and ensure your hot sauce is gluten-free. This makes for a delicious Korean BBQ beef rice bowl that everyone can enjoy.
- Grilled Korean BBQ Steak Over Rice: Instead of pan-searing, grill your marinated steak outdoors for an amazing smoky flavor. This is perfect for summer BBQs and makes for a fantastic Korean BBQ steak for rice dish.
- Vegetarian Korean BBQ Steak Rice: Replace the steak with firm or extra-firm tofu, pressed and cubed, or even thick slices of king oyster mushrooms. Marinate and cook them just like the steak for a satisfying vegetarian Korean BBQ steak rice bowl.
Korean Bbq Steak Rice: Amazing Flavor
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offers a delightful combination of flavorful marinated steak, fluffy rice, and a creamy sauce with a hint of spice. It’s a satisfying and customizable meal perfect for any occasion.
Ingredients
- 1 pound steak (such as ribeye or sirloin)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 cups cooked rice (white or brown)
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- For the Spicy Cream Sauce:
- ½ cup sour cream
- 2 tablespoons hot sauce (adjust to taste)
- 1 teaspoon lime juice
- Salt and pepper to taste
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and rice vinegar. Add the steak, ensuring it’s fully coated. Let it marinate for at least 15 minutes.
- Cook the Rice: Prepare rice according to package instructions. Keep it warm until serving.
- Prepare the Vegetables: While the steak is marinating, wash and slice the bell pepper, broccoli, and carrot.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and add it to the pan. Cook for about 4-5 minutes on each side for medium-rare, depending on thickness. Remove from heat and let it rest for a few minutes before slicing.
- Sauté the Vegetables: In the same pan, add the sliced bell pepper, broccoli florets, and carrot. Stir-fry for about 5-7 minutes until they are tender but still crisp.
- Make the Spicy Cream Sauce: In a small bowl, mix the sour cream, hot sauce, lime juice, salt, and pepper. Adjust the heat level according to your preference.
- Assemble the Bowls: In serving bowls, place a scoop of rice at the bottom. Top with sautéed vegetables and sliced steak.
- Drizzle the Sauce: Generously drizzle the spicy cream sauce over the assembled bowl.
- Garnish: Sprinkle sliced green onions and sesame seeds on top for added flavor and presentation.
- Serve Immediately: Enjoy the dish while warm!
Notes
- Marinate Longer for Flavor: If time allows, marinate the steak for an hour or more. This enhances the flavor and tenderness.
- Cooking Method Variations: Consider grilling the steak instead of pan-frying for a smoky flavor. Alternatively, broiling can also yield excellent results.
- Adjust Spice Levels: Tailor the spiciness of the cream sauce to your liking by varying the amount of hot sauce. You can also use different types of hot sauces for unique flavors.
- Vegetable Variety: Feel free to experiment with other vegetables that you enjoy, such as snap peas, bok choy, or zucchini for added nutrition and color.
- Garnish Creativity: Fresh herbs, such as cilantro or mint, can elevate the dish’s flavor further. You can also try avocado slices for creaminess.
- Protein Swaps: Use chicken, pork, or tofu in place of steak for different flavor profiles.
- Gluten-Free Option: Substitute soy sauce with tamari for a gluten-free version of the marinade and sauce.
- Storage: Store any leftovers in an airtight container in the refrigerator. Enjoy within 3-4 days for the best taste.
- Freezing: You can freeze the cooked rice bowls for up to 3 months. Assemble the bowls without the sauce before freezing to prevent sogginess.
- Reheating: Thaw overnight in the fridge before reheating in the microwave. Add the spicy cream sauce fresh to maintain its texture.
- Best steak cuts: Ribeye or sirloin are great choices, but feel free to try other cuts like flank or skirt steak.
- Vegetarian option: Substitute the steak with marinated tofu or seitan.
- Reduce sauce spice: Start with a smaller amount of hot sauce and increase it gradually.
- Kid-friendly: Reduce or omit the hot sauce in the cream sauce for younger palates.
- Advance preparation: Marinate the steak and chop the vegetables ahead of time. Store separately in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Searing and Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 40g
- Cholesterol: N/A
