Go Back
- 1 lb flank steak, thinly sliced - 1 cup jasmine rice - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon sriracha - 1 cup kimchi, chopped - 1/4 cup green onions, sliced - 1 tablespoon sesame seeds - 1/2 cup sour cream These ingredients create a tasty bowl. Each brings a special flavor that makes this dish shine. The flank steak is the star. It has rich flavor and tender texture. Thin slices cook quickly, making it easy to enjoy. Jasmine rice is the perfect base. It’s soft and fluffy, soaking up all the good flavors. Soy sauce and sesame oil add umami. They help deepen the taste of the steak. Brown sugar balances the saltiness. It gives a slight sweetness that rounds out the dish. Garlic and ginger bring warmth and brightness. They give a fresh kick to the marinade. Gochujang adds heat and complexity. It’s a must for that authentic Korean flavor. Sriracha gives extra spice to the creamy sauce. You can adjust it to your liking. For garnishes, kimchi adds crunch and tang. Green onions add color and freshness. Sesame seeds give a nice touch with their nutty flavor. Sour cream cools everything down, making each bite delightful. Gather these ingredients, and you're on your way to a delicious meal! {{ingredient_image_2}} First, you need to make the marinade. In a bowl, mix together: - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon gochujang Once everything is mixed, add the thinly sliced flank steak. Make sure the steak is coated well. For the best flavor, let it sit for at least 30 minutes. You can also marinate it for up to 2 hours in the fridge for a richer taste. Next, rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This step helps remove excess starch. Combine the rinsed rice with 2 cups of water and a pinch of salt in a pot. Bring it to a boil, then lower the heat. Cover and let it simmer for 15 minutes. After that, take it off the heat and let it rest for 5 minutes. Fluff the rice with a fork before serving. For the spicy cream, take 1/2 cup of sour cream and mix it with sriracha. You can add sriracha to your taste. If you want it spicier, add more. If you like it milder, use less. Set this sauce aside while you cook the steak. Heat a large pan or grill over high heat. Drain the marinade from the steak. Place the steak in the hot pan. Cook it for about 3-4 minutes on each side. You want it to be nicely browned and cooked through. A good guide is to aim for medium doneness. Now it's time to build your bowls! Start by distributing the cooked rice evenly among four bowls. Top each bowl with the cooked steak. Add a generous spoonful of kimchi to each. Drizzle your spicy cream sauce over the top. Finally, garnish with sliced green onions and sprinkle sesame seeds for extra flavor and crunch. To get the best flavor from your flank steak, marinate it for at least 30 minutes. If you have time, let it sit for up to 2 hours in the fridge. This longer time allows the flavors to soak in deep. You can expand the flavor by adding sesame seeds or a splash of lime juice to the marinade. Common mistakes when cooking rice include not rinsing it well or not using enough water. Always rinse jasmine rice until the water runs clear. This step removes extra starch that can make the rice sticky. Use 2 cups of water for 1 cup of rice. If you want, you can use brown rice, which will take about 45 minutes to cook. To adjust the heat in your spicy cream, start with a small amount of sriracha. Mix it into the sour cream and taste it. If you want more heat, add a bit more sriracha until it’s just right for you. For a different creamy topping, try using Greek yogurt instead of sour cream. It gives a nice tang while still being creamy. Pro Tips Marinate for Maximum Flavor: Allow the flank steak to marinate for at least 2 hours, or even overnight, for a deeper flavor profile. Perfect Rice Cooking: Ensure you rinse the jasmine rice thoroughly until the water runs clear to remove excess starch and achieve fluffy rice. Adjust Spice Level: When mixing the spicy cream, start with a small amount of sriracha and gradually add more according to your heat preference. Add Freshness: Serve with lime wedges to squeeze over the bowls, enhancing the flavors with a zesty brightness. {{image_4}} You can easily swap flank steak for tasty alternatives. Try marinated tofu or portobello mushrooms. These options soak up flavors well and add a nice texture. Adjust the marinade by adding extra soy sauce or a splash of lime juice. This boosts the taste. Adding veggies makes your bowl colorful and healthy! Consider using bell peppers, carrots, or snap peas. Chop them up and stir-fry for about 3-5 minutes. Keep them bright and crunchy for the best experience. To change the spicy cream, try Greek yogurt as a base. It adds creaminess and a tangy taste. You can mix in different spicy condiments too. Consider using chili garlic sauce or harissa for a unique twist. This keeps your dish exciting and fresh! To keep your Korean BBQ steak rice bowls fresh, move leftovers to an airtight container. Refrigerate them right away. This helps keep the flavors strong. Leftovers last for about three to four days in the fridge. When reheating rice, use a microwave or a pan. Add a splash of water to the rice to keep it moist. For steak, heat it in a pan over low heat. This helps avoid overcooking and keeps it tender. Stir often to heat evenly. To freeze, store the steak and rice in separate bags or containers. This keeps them fresh and tasty. When ready to eat, thaw in the fridge overnight. Reheat both steak and rice as mentioned before. Enjoy your dish just as much as fresh! Gochujang is a Korean chili paste. It has a sweet and spicy flavor. This paste adds depth to dishes. You can find gochujang in Asian markets or online. Look for it in jars or squeeze bottles. Yes, you can! Use gluten-free soy sauce instead of regular soy sauce. Check the labels on all your ingredients. Many sauces may contain gluten. Ensure your rice and other ingredients are gluten-free as well. To adjust heat, start with a little sriracha. Add more if you want it spicier. I suggest mixing one tablespoon of sriracha first. Taste it before adding more. Balance the spicy cream with extra sour cream if needed. Korean BBQ Steak Rice Bowls pair well with many sides. Try pickled vegetables or a light salad. You can also serve it with steamed broccoli or roasted carrots. These sides add freshness and color to your meal. Creating Korean BBQ steak rice bowls with spicy cream is a fun adventure. We covered key ingredients like flank steak, jasmine rice, and flavorful seasonings. You learned how to marinate, cook, and assemble the dish for the best taste. There are also tips for making it vegetarian and storing leftovers. I hope you feel excited to make this dish. Enjoy your cooking and share the flavors with friends and family!

Korean BBQ Steak Rice Bowls with Spicy Cream

A delicious and spicy rice bowl featuring marinated flank steak, jasmine rice, kimchi, and a creamy sriracha sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 1 cup jasmine rice
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 cup kimchi, chopped
  • 1/4 cup green onions, sliced
  • 1 tablespoon sesame seeds
  • 1/2 cup sour cream
  • 1 tablespoon sriracha
  • to taste salt and pepper

Instructions
 

  • Marinate the meat: In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add the sliced flank steak and marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
  • Cook the rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is cooked. Remove from heat and let sit for 5 minutes. Fluff with a fork.
  • Prepare the spicy cream: In a small bowl, mix sour cream with sriracha to taste, adjusting the heat level to your preference. Set aside.
  • Cook the steak: In a large skillet or grill pan over high heat, add the marinated steak (draining excess marinade) and cook for about 3-4 minutes on each side until nicely browned and cooked through.
  • Assemble the bowls: Evenly distribute the cooked rice into four bowls. Top each bowl with the cooked steak, a generous scoop of kimchi, and a drizzle of the spicy cream.
  • Garnish: Sprinkle each bowl with sliced green onions and sesame seeds for added flavor and presentation.

Notes

Serve with extra lime wedges for a fresh touch.
Keyword kimchi, Korean BBQ, rice bowl, spicy cream, steak