Seoulful Steak Bowls Korean Bbq with a Kick
Recipe Introduction
Ever wondered if you could have a Steak Dinner that's both quick and exotic? I did! Then, boom! The Korean BBQ Steak Rice Bowls recipe blew my mind.
This isn't just another Beef Dishes recipe, its also a perfect Asian Dish . It’s like, whoa, a flavor explosion in a bowl.
The Spicy Korean steak bowl has this sweet, savoury, spicy thing going on. Trust me, it’s addictive.
Seoul Food, Quick Eats
Korean BBQ is great but who has time to start a grill during the week. We are talking about amazing Asian cooking , and this Korean rice bowl recipe is inspired by the flavors of Korea.
Easy Korean BBQ at home can be a reality with this recipe in about an hour. This Weeknight Korean dinner recipe yields 4 servings and it is definitely easier than ordering take out.
Taste the Magic: Why This Recipe Rocks
The big win is the Gochujang steak bowl . It's packed with flavour. Plus, it’s a legit, speedy Steak And Rice meal and a delicious bowl.
It is packed with protein. It's a game changer for busy weeknights. Honestly, this might just be the best Korean rice bowl recipe ever! The Gochujang steak bowl takes it to a new dimension.
Ready for tender beef and some incredible Asian taste? Then, let’s check out the ingredients to make these Korean BBQ Steak Rice Bowls !
Ingredients & Equipment for Seoulful Steak And Rice Bowls
Alright, let's dive into what you need to make these crazy delicious Korean BBQ Steak Rice Bowls ! Trust me, it's easier than finding a decent parking spot on a Saturday, or waiting for a new Dr.
Who episode.
Main Players: The Ingredients
For the marinade, you'll need: 1/4 cup (60ml) of soy sauce. Low sodium is preferable, Honestly, nobody needs extra salt! Then get 2 tablespoons (30ml) of brown sugar, packed.
Also grab 1 tablespoon (15ml) of sesame oil. Make sure to use real sesame oil; it is a game changer.
1 tablespoon (15ml) of rice vinegar. And 1 tablespoon (15ml) of gochujang - that Korean chili paste is the secret weapon.
You also need 2 minced garlic cloves and 1 teaspoon of grated ginger, plus 1/4 teaspoon of black pepper.
For the star, which is the Steak Dinner , you need 1.5 lbs (680g) of flank steak, super thinly sliced against the grain .
This is SO important, or your steak will be tough! And lastly 4 cups of rice.
For that spicy cream sauce that makes the dish unforgettable, you're gonna need 1/2 cup (120g) of mayonnaise. I know, mayonnaise in Asian Cooking sounds crazy, but trust the process.
Then 2 tablespoons (30ml) of gochujang because this is Gochujang steak bowl , 1 tablespoon (15ml) rice vinegar, 1 teaspoon of honey or maple syrup, and 1 teaspoon sesame oil.
Oh my gosh, it's already sounding amazing!
Seasoning: The Flavor Boosters
Gochujang is THE key! It is what will give this Spicy Korean steak bowl its signature kick. Sesame oil adds nuttiness.
Brown sugar offers sweetness. Rice vinegar brings tang. Together, they create that classic Korean BBQ flavor profile. For an Easy Korean BBQ at home flavor, I use these, but remember; If you can't find gochujang, sriracha and a touch of miso paste works (kinda), but it won't be exactly the same.
What You'll Need: Equipment
Okay, you don't need a fancy kitchen to make this Beef Dishes and Asian Dishes . A large mixing bowl, and a resealable bag for the Steak to marinate in.
Next you're gonna need a large skillet or wok. A cutting board is a must. Then a sharp knife, and measuring cups and spoons, and a rice cooker because this is a Korean rice bowl recipe , but if you dont have one just use a pot.
If you're missing any of these things, don't fret! A pot can sub for a rice cooker. I have managed without a rice cooker once.
These Korean BBQ Steak Rice Bowls are a great Weeknight Korean dinner recipe !
Seoulful Steak And Rice : Let's Make Some Korean BBQ Steak Rice Bowls !
Oh my gosh, you guys! I am so excited to share this recipe. Honestly, these Korean BBQ Steak Rice Bowls are a game changer.
I'm talking seriously delicious, and easier to make than ordering takeout. Forget that sad steak dinner ! We are gonna do better! It's easy Korean BBQ at home .
I know, I know, Asian cooking can seem intimidating, but trust me, this recipe is foolproof. We are having a proper Asian Dishes night! It's the perfect weeknight Korean dinner recipe ! And the best part? It's ready in about an hour, including marinating time!
My friend was looking for a Spicy Korean steak bowl and I think this recipe is great!
Prep Like a Pro: Your Mise en Place Mission!
First, mise en place is key. That’s a fancy french way of saying get your stuff ready. Get those ingredients prepped.
Slice the steak thinly, measure out your sauces, and chop your veggies. Having everything ready to go saves so much time and prevents that "Oh shoot, I'm out of garlic!" moment mid-cooking.
Safety first : When slicing the steak, make sure your knife is sharp and your cutting board is stable. We don't want any ER visits!
Let's Get Cooking: The step-by-step!
- Marinate that Steak : Whisk together marinade ingredients. Add steak and marinate for at least 30 minutes .
- Whip Up the Spicy Cream : Mix mayo, gochujang , rice vinegar, honey, and sesame oil. Adjust spice to taste.
- Cook the Steak : Heat a skillet to medium high heat. Cook steak for 2- 3 minutes per side, until browned. Don't overcrowd!
- Rice Time : Divide cooked rice into bowls.
- Assemble and Serve : Top with steak, veggies, and a generous drizzle of spicy cream sauce. Now you can enjoy the Korean rice bowl recipe !
Pro Tips for Beef Dishes Like a Boss!
Want to take your Gochujang steak bowl game to the next level? I knew it!
- Thinly slice the steak against the grain . I am emphasizing! This is crucial for tenderness. Like crazy crucial.
- Don't overcrowd the pan! This lowers the temperature. It results in steamed instead of seared steak. Avoid steamed steak like the plague!
- Adjust the gochujang to your liking. Start small, you can always add more.
- Common mistake to avoid: Overcooking the steak! Use a meat thermometer if you're unsure. You're aiming for medium rare to medium.
make-ahead options: You can marinate the steak and make the sauce a day in advance. Just store them separately in the fridge.
And there you have it: Seoulful Steak And Rice . Honestly, this Korean BBQ Steak Rice Bowls recipe is a total winner.
You'll impress your friends, your family, and most importantly, yourself! So ditch the takeout menu and get cooking!
Alright, so you’re about to dive into making these Korean BBQ Steak Rice Bowls and honestly, you're in for a treat.
I've made this so many times, it's practically a religion in my house. It's like a Steak Dinner , but way more fun.
Let’s chat about making them even better.
Recipe Notes
Serving 'Em Up Right
Okay, so plating. Listen up! Forget being fussy, but a little effort goes a long way. Fluffy rice at the bottom, gorgeous marinated steak on top.
A drizzle of that spicy cream sauce. Then? Scatter the veggies like you're a fancy chef. Think of it as your own little Korean rice bowl recipe .
Want extra points? Sesame seeds. Always sesame seeds. They're like the glitter of Asian Cooking . As for what to drink? An ice-cold beer or some green tea.
Sorted.
Storing Like a Pro
Leftovers, my friend, are your best friend. But you gotta store them right. Refrigerate everything separately. The steak, the rice, the sauce, the veggies.
That way, nothing gets soggy or weird. It will last up to 3 days . Freezing? Only the steak. Portion it out before freezing so that you have a single serving ready to go.
Reheat in the microwave or in a pan until it reaches an internal temperature of 165° F ( 74° C) .
Honestly, this Weeknight Korean dinner recipe is even better the next day!
Remixing the Recipe
Fancy a change? No problem! For a low-carb version, ditch the rice and go for cauliflower rice. Boom! For a vegetarian option, use marinated tofu or big portobello mushrooms instead of Beef Dishes .
It's awesome. Also, if you are allergic to soy, you can use a substitute! For the sauce, use coconut aminos instead of soy sauce for a gluten-free and safe Asian Cooking experience.
Know Your Noms
Okay, so I'm no dietician, but I gotta be real with you. This Spicy Korean steak bowl is relatively healthy.
The Steak And Rice gives you protein and carbs. The veggies give you vitamins. But that sauce? It's got mayo.
Everything in moderation, right? What I can tell you is that the gochujang (Korean chili paste) might do wonders for your gut.
Plus, it is packed with flavor. Every ingredient matters, and in this recipe, they come together to create the perfect Gochujang steak bowl.
Honestly, this Easy Korean BBQ at home recipe is so simple, so tasty, and so versatile. Don't be afraid to make it your own! You got this!
Frequently Asked Questions
What's the best cut of steak to use for these Korean BBQ Steak Rice Bowls, and how thinly should I slice it?
Flank steak is a great choice for Korean BBQ Steak Rice Bowls because it's flavorful and relatively inexpensive. The key is to slice it very thinly, against the grain. This makes it super tender when cooked quickly. Think of it like trying to cut a deck of cards versus trying to break it in half.
Aim for about 1/8 inch thick slices.
Can I make the Korean BBQ marinade or the spicy cream sauce ahead of time?
Absolutely! In fact, making the marinade ahead of time is recommended. The longer the steak sits in the marinade, the more flavorful it will become, so preparing it the night before is ideal. The spicy cream sauce can also be made ahead and stored in an airtight container in the fridge for up to 3 days.
I'm not a fan of super spicy food. How can I adjust the level of heat in the spicy cream sauce for my Korean BBQ Steak Rice Bowls?
Gochujang is what brings the heat to the spicy cream sauce, so the easiest way to control the spice is to adjust the amount you add. Start with a small amount (like 1 tablespoon) and taste, adding more until you reach your desired spice level.
You can also mellow out the spice by adding a touch more honey or maple syrup to the sauce, or even a dollop of plain yogurt.
Can I use different vegetables in my Korean BBQ Steak Rice Bowls? I'm trying to use what I have in the fridge.
Definitely! One of the best things about rice bowls is how customizable they are. Feel free to substitute or add any vegetables you enjoy. Bean sprouts, spinach, shredded cabbage, or even pickled radishes would all be delicious additions.
Get creative think of it as your own personal "MasterChef" pantry challenge!
How long do the leftover Korean BBQ Steak Rice Bowls last, and what's the best way to reheat them?
Leftover Korean BBQ Steak Rice Bowls can be stored in airtight containers in the fridge for up to 3-4 days. For best results, reheat the steak separately in a skillet or microwave to prevent it from becoming rubbery.
You can microwave the rice and vegetables, but consider adding a splash of water to the rice to keep it moist, and make sure it is piping hot.
I'm watching my sodium intake. Is there anything I can do to reduce the sodium in these Korean BBQ Steak Rice Bowls?
Absolutely! The main source of sodium is the soy sauce in the marinade. Using a low-sodium soy sauce will significantly reduce the sodium content. You can also use less soy sauce and compensate with a little extra rice vinegar or sesame oil for flavor.
And remember, fresh ingredients like ginger and garlic pack a flavour punch without adding sodium!
Seoulful Steak Bowls Korean Bbq With A Kick
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 650 |
|---|---|
| Fat | 30g |
| Fiber | 5g |
| Sodium | 800mg |
