Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce blend bold Korean flavors with tender marinated steak, served over fluffy rice and topped with a creamy, spicy sauce. This easy-to-make dish offers a perfect balance of sweet, savory, and spicy notes, making it a delicious and versatile meal option perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
For the Steak:
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
For the Rice:
- 1 cup cooked rice (white, brown, or jasmine)
For the Spicy Cream Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper to create the marinade. Add the steak cubes and toss thoroughly to coat them evenly with the mixture. Let the steak marinate for at least 30 minutes, or up to 2 hours for intensified flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Place the marinated steak cubes on the hot pan and cook for approximately 3–4 minutes per side, achieving your preferred level of doneness. Once cooked, remove the steak from heat and allow it to rest for a few minutes to retain juices.
- Prepare the Spicy Cream Sauce: Whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth and well combined. Taste and adjust seasoning if necessary to balance heat and creaminess.
- Assemble the Bowls: Place a scoop of cooked rice in each serving bowl. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce. Serve immediately for the best flavor and texture experience.
Notes
- For authentic Korean flavor, use gochujang from an Asian market or online store.
- The steak cut can be substituted with your favorite tender beef such as ribeye or sirloin.
- Brown rice or jasmine rice can be used as a healthier alternative to white rice.
- Adjust the amount of sriracha in the sauce to control spice level according to preference.
- Letting the steak rest after cooking helps keep the meat juicy and flavorful.
- Leftover meat can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Marinating and Pan-Seared
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 560 kcal
- Sugar: 14 g
- Sodium: 1200 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 70 mg
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, Korean recipe, quick dinner, marinated steak, gochujang recipe
