Korean BBQ Steak Rice Bowls

Savory Korean BBQ steak rice bowls with spicy cream sauce are my secret to bringing bold restaurant flavor to busy nights at home The tender steak is marinated with classic Korean ingredients while the creamy sauce brings a punchy heat perfect for topping fluffy rice Each bowl is a satisfying blend of sweet salty and spicy that never fails to impress

After trying this during a week when I barely had energy to cook my family raved about the flavor Now it is part of our regular rotation and gets requested often

Ingredients

• Beef steak: Flank skirt or New York strip cubes are tender and soak up marinade easily Look for well marbled cuts for juicy results
• Soy sauce: Classic umami base Always check for gluten free if needed
• Gochujang: Korean chili paste Gives signature heat and depth Use a certified Korean brand for authenticity
• Honey: Balances the chili with gentle sweetness Raw or floral varietals add extra nuance
• Sesame oil: Offers nutty aroma Go for toasted versions for most flavor
• Garlic powder: Intensifies the marinade Dried keeps it fast but fresh garlic also works if you have time
• Onion powder: Rounds out flavor and helps tenderize Use granulated not minced if possible
• Salt and black pepper: Essential seasonings Adjust to taste with flaky salt or freshly cracked pepper for best finish
• Rice: Choose white brown or jasmine Freshly steamed gives a perfect bed for steak
• Mayonnaise: Creamy base for sauce Opt for real full fat mayo for silkiness
• Sour cream: Gives tang and richness Look for thick cultured types
• Sriracha: Delivers smoky heat Reduce or increase to your spice preference
• Salt and black pepper: To enhance all the flavors Sea salt and fine ground pepper work best

Step-by-Step Instructions

Marinate the Steak:

Combine your soy sauce gochujang honey sesame oil garlic powder onion powder salt and pepper in a bowl Whisk thoroughly to blend Add steak cubes to the marinade and toss so every piece is evenly coated Cover and chill for a minimum of thirty minutes The longer it rests up to two hours the deeper the flavor

Cook the Steak:

Set a skillet or grill pan over medium high heat Let it get nice and hot for the best sear Place marinated steak cubes in a single layer Cook for about three to four minutes per side Turn the pieces occasionally to ensure all edges caramelize Remove when your desired doneness is reached Let the steak rest for at least five minutes so the juices can settle

Make the Spicy Cream Sauce:

In a small mixing bowl add mayonnaise sour cream sriracha salt and pepper Whisk until silky and even Taste then adjust salt or sriracha as needed

Assemble the Bowls:

Start with a scoop of cooked rice in each bowl Add steak cubes on top Drizzle generously with spicy cream sauce Spritz with a little extra sriracha if you want more heat Garnish with optional veggies or herbs

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Gochujang is the star of this recipe Its layered chili flavor shines especially when paired with the creamy sauce The first time my kids tried this they said it tasted like our favorite Korean takeout but even better homemade

Storage Tips

Let any leftovers cool completely before storing in airtight containers Steak and rice can be kept together or separate Store for up to three days in the fridge Reheat steak gently in a skillet with a dash of water to avoid drying out while microwaving the rice works best for speed The spicy cream sauce keeps for up to one week in a sealed jar just give it a stir before serving

Ingredient Substitutions

If you’re out of gochujang try a mix of sriracha and a dash of miso for a similar punch Use tamari if you need a gluten free soy sauce Flank and skirt steaks are recommended but you can use chicken thighs pork tenderloin or even tofu cubes for a twist

Serving Suggestions

Top your bowls with pickled cucumbers shredded carrots sautéed spinach or a sprinkle of toasted sesame seeds For a complete meal serve with quick kimchi or a cold cucumber salad on the side I also love adding sliced green onions or a small drizzle of toasted sesame oil right before serving for extra pop

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Cultural Context

This recipe is inspired by Korean barbecue combining the grilled marinated meat tradition with the convenience of a bowl meal Gochujang mayonnaise and rice are all staples in Korean cuisine and this bowl format reflects the way home cooks combine beloved flavors with a practical twist My approach brings the feel of an outdoor Korean BBQ table to a quick weeknight dinner

Recipe FAQs

→ How long should the steak marinate?

For best flavor, marinate the steak for at least 30 minutes. Up to 2 hours is ideal for deeper taste.

→ Can I use other cuts of beef?

Yes, flank, skirt, or New York strip work well. Choose tender cuts for the best result.

→ What type of rice works best?

Jasmine, white, or brown rice are all great options. Cook rice until fluffy before assembling.

→ How spicy is the cream sauce?

The sauce is moderately spicy from sriracha and gochujang. Adjust amounts for a milder or bolder taste.

→ Can I add vegetables to the bowl?

Absolutely. Sautéed spinach, pickled cucumbers, or shredded carrots add extra nutrition and crunch.