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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

This dish combines the bold flavors of Korean BBQ with a rich and spicy cream sauce, served over a bed of rice for a satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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
  • 0.5 tsp onion powder
  • 0.25 tsp salt
  • 0.125 tsp black pepper
For the Rice
  • 1 cup cooked rice white, brown, or jasmine
For the Spicy Cream Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp sriracha
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Equipment

  • Skillet

Method
 

  1. In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
  2. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
  3. Heat a skillet or grill pan over medium-high heat.
  4. Cook steak for 3-4 minutes per side until desired doneness is reached.
  5. Remove from heat and let it rest for a few minutes.
  6. In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
  7. Adjust seasoning as needed.
  8. Add a scoop of cooked rice to each bowl.
  9. Top with steak cubes and drizzle with the spicy cream sauce.

Notes

This recipe is highly customizable; feel free to add vegetables or adjust the spice level to your preference. The marinating time can be extended for a more intense flavor.