Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Savor the bold flavors of Korean BBQ Steak Rice Bowls topped with a creamy, spicy sauce. Tender cubes of marinated beef steak are cooked to perfection and served over fluffy rice, finished with a tangy and spicy cream sauce for an easy yet flavorful meal perfect for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Marinating and Pan-Searing
- Cuisine: Korean
- Diet: Halal
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, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat evenly, and let marinate for at least 30 minutes or up to 2 hours for a deeper flavor infusion.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Place the marinated steak cubes and cook for 3-4 minutes per side until they reach your desired level of doneness. Remove the steak from heat and allow it to 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 seasoning if necessary.
- Assemble the Bowls: Spoon a serving of cooked rice into each bowl. Top the rice with the cooked steak cubes, then drizzle generously with the spicy cream sauce. Serve immediately for best flavor and texture.
Notes
- For best results, use flank, skirt, or New York strip steak for tenderness and flavor.
- Adjust the amount of sriracha in the cream sauce according to your preferred spice level.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Cook rice ahead of time or use leftover rice to save preparation time.
- Leftovers can be stored in the fridge for up to 2 days; reheat steak gently to avoid overcooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: Korean BBQ, steak rice bowl, gochujang, spicy cream sauce, easy dinner, marinated beef, Korean cuisine
