Korean BBQ Steak Rice Bowls
These Korean BBQ steak rice bowls feature tender marinated steak cubes over rice, topped with a creamy, spicy sauce for a savory and bold flavor experience.
Equipment
- 1 skillet or grill pan
- 1 mixing bowl
- 1 small bowl
Ingredients
- 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
- 1 cup cooked rice white, brown, or jasmine
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
- Add the steak cubes and toss to coat evenly; marinate for at least 30 minutes or up to 2 hours for deeper flavor.
- Heat a skillet or grill pan over medium-high heat.
- Cook the steak cubes for 3 to 4 minutes per side until they reach your desired doneness.
- Remove the steak from heat and let it rest for a few minutes.
- In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth; adjust seasoning to taste.
- Place a scoop of cooked rice into each serving bowl.
- Top the rice with steak cubes and drizzle the spicy cream sauce over the top.
Notes
- Marinate longer for enhanced steak flavor.
- Adjust sriracha amount for preferred spice level.
- Serve with fresh vegetables or pickles for added crunch.