Description
These Korean BBQ Steak Rice Bowls feature tender marinated beef steak cooked to perfection and served over a bed of steamed rice. Topped with a spicy and creamy sriracha sauce, this dish combines bold Korean flavors with comforting textures for a quick and satisfying meal.
Ingredients
For the Steak and Marinade
- 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. Add the steak cubes and toss well to coat evenly. Let the steak marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat until hot. Place the marinated steak cubes in the pan and cook for 3 to 4 minutes on each side, depending on your preferred level of doneness. Once cooked, remove the steak cubes from heat and let them rest for a few minutes to retain juices.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth and creamy. Taste and adjust seasonings if required to balance spice and saltiness.
- Assemble the Bowls: Spoon cooked rice evenly into serving bowls. Top with the rested Korean BBQ steak cubes, then generously drizzle the spicy cream sauce over the top. Serve immediately for best flavor and texture.
Notes
- For best results, use steak cuts like flank, skirt, or New York strip that are tender and absorb marinade well.
- The marination step can be extended up to 2 hours for enhanced flavor but avoid going much longer to prevent meat becoming mushy.
- Adjust sriracha in the cream sauce to control the heat level according to your taste.
- Serve with steamed vegetables or kimchi on the side for a complete Korean-inspired meal.
- Leftover steak can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
