Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delicious fusion of savory, spicy, and creamy flavors. Marinated steak, grilled to perfection, is served over warm rice and topped with a rich, spicy cream sauce. Perfect for weeknight dinners or a special meal, this dish is easy to make and packed with bold, irresistible flavors.
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
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, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak for 3-4 minutes per side until it reaches your desired doneness. Remove from heat and let it rest for a few minutes.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed for your desired spice level.
- Assemble the Bowls: Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.
Notes
- Extra Vegetables: Add sautéed spinach, pickled cucumbers, or roasted vegetables for added flavor and texture.
- Less Spicy Sauce: For a milder version, reduce the amount of sriracha or use a milder hot sauce.
- Dairy-Free Option: Swap sour cream and mayonnaise with dairy-free alternatives for a dairy-free version.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Method: Grilling
- Cuisine: Korean
