Korean BBQ Steak Rice Bowls (Print)
Juicy steak, spicy-smooth cream sauce, and rice unite for crave-worthy Korean BBQ-inspired rice bowls.
# Ingredients:
→ Steak Marinade
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 sesame oil
06 -
5 ml garlic powder
07 -
2.5 ml onion powder
08 -
1.25 ml salt
09 -
0.5 ml black pepper
→ Rice
10 -
250 g cooked rice (white, brown, or jasmine)
→ Spicy Cream Sauce
11 -
120 ml mayonnaise
12 -
60 ml sour cream
13 -
15 ml sriracha
14 -
1.25 ml salt
15 -
0.5 ml black pepper
# Steps:
01 -
In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Toss the beef cubes in the mixture to coat evenly, then refrigerate and marinate for at least 30 minutes, or up to 2 hours for enhanced flavor.
02 -
Preheat a skillet or grill pan over medium-high heat. Add the marinated steak pieces, cooking for 3 to 4 minutes on each side, or until the steak reaches your preferred doneness. Rest the cooked steak for several minutes before serving.
03 -
Whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a separate bowl until a smooth sauce forms. Taste and adjust seasoning if necessary.
04 -
Portion the cooked rice into serving bowls. Arrange the grilled steak cubes on top, then drizzle generously with spicy cream sauce before serving.
# Additional Notes:
01 -
For added flavor and visual appeal, top with sautéed spinach or pickled cucumber. Adjust sriracha to control the sauce’s heat.