Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Delicious and satisfying Korean BBQ Steak Rice Bowls featuring tender marinated steak over rice, drizzled with a creamy and spicy sauce.
Ingredients
For the Marinated Steak
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes Use a good quality steak for the best flavor.
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste) Adjust the amount based on spice preference.
- 1 tbsp honey Adds sweetness to the marinade.
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Rice and Sauce
- 1 cup cooked rice (white, brown, or jasmine) You can use any type of rice.
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp sriracha Adjust to taste for heat.
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
Marinate the Steak
- In a bowl, mix together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
- Add the steak cubes, toss to coat, and let them marinate for at least 30 minutes (up to 2 hours for a deeper flavor).
Cook the Steak
- Heat a skillet or grill pan over medium-high heat.
- Cook the marinated steak for 3-4 minutes per side until it reaches your desired doneness.
- Remove from heat and let it rest for a few minutes.
Make the Spicy Cream Sauce
- In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- Adjust seasoning to taste.
Assemble the Bowls
- Add a scoop of cooked rice to each bowl.
- Top with the steak cubes and drizzle with the spicy cream sauce.
Notes
Serve warm, garnished with sliced green onions or sesame seeds. Pair with pickled vegetables or a cucumber salad for balance.