Korean BBQ Steak Rice Bowls (Print)
Tender steak with spicy cream sauce over rice for a bold, satisfying main dish with fusion flavors.
# Ingredients:
→ Steak
01 -
450 g beef steak (flank, skirt, or New York strip), cut into 2.5 cm cubes
02 -
15 ml soy sauce
03 -
15 ml gochujang (Korean chili paste)
04 -
15 ml honey
05 -
5 ml toasted sesame oil
06 -
1 tsp garlic powder
07 -
0.5 tsp onion powder
08 -
0.25 tsp fine salt
09 -
0.125 tsp ground black pepper
→ Rice
10 -
185 g cooked rice (white, brown, or jasmine)
→ Spicy Cream Sauce
11 -
120 ml mayonnaise
12 -
60 ml sour cream
13 -
15 ml sriracha
14 -
0.25 tsp fine salt
15 -
0.125 tsp ground black pepper
# Steps:
01 -
Combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a large bowl. Whisk until smooth and fully blended.
02 -
Add cubed steak to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 -
Heat a grill pan or heavy skillet over medium-high heat. Add marinated steak cubes and cook for 3–4 minutes per side until desired doneness is reached. Remove from heat and allow steak to rest briefly.
04 -
In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until the mixture is smooth and homogeneous. Adjust seasoning if desired.
05 -
Spoon cooked rice into individual serving bowls. Top with warm steak cubes and drizzle generously with spicy cream sauce.
# Notes:
01 -
For additional flavor and texture, garnish bowls with sautéed spinach, pickled cucumbers, or fresh vegetables of choice.
02 -
To moderate heat, reduce the quantity of sriracha in the sauce according to preference.