Short description
These Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal, featuring tender marinated steak cubes served over a bed of rice, topped with a spicy and creamy sauce. The combination of savory steak and zesty sauce makes for a delicious and balanced dish that’s perfect for any weeknight dinner or casual gathering.
Why You’ll Love This Recipe
Korean BBQ Steak Rice Bowls bring a delicious fusion of flavors to your plate, with savory steak marinated in a mix of soy sauce, gochujang, and honey, and paired with a creamy, spicy sauce that adds a kick to every bite. The rice serves as a perfect base, soaking up all the flavors, and the dish comes together quickly, making it a great choice for a weeknight dinner that feels special. The spicy cream sauce adds just the right amount of heat and tang to elevate the dish.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Marinate the Steak:
- In a bowl, mix together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
- Add the steak cubes to the bowl and toss to coat. Let the steak marinate for at least 30 minutes, or up to 2 hours for a deeper flavor.
Cook the Steak:
- Heat a skillet or grill pan over medium-high heat.
- Add the marinated steak cubes to the pan and cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness.
- Remove the steak from the pan and let it rest for a few minutes.
Make the Spicy Cream Sauce:
- In a small bowl, whisk together the mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- Taste and adjust seasoning as needed.
Assemble the Bowls:
- Scoop a portion of cooked rice into each bowl.
- Top the rice with the cooked steak cubes.
- Drizzle the spicy cream sauce over the steak and rice. Serve immediately and enjoy!
Servings and Timing
This recipe makes 2 servings and takes about 40 minutes from start to finish, including marinating time.
Variations
- Vegetarian Option: Swap the steak for grilled tofu or tempeh, marinated in a similar sauce for a plant-based alternative.
- More Vegetables: Add steamed broccoli, sautéed spinach, or sliced cucumber to the bowl for extra crunch and nutrients.
- Extra Heat: If you like it spicier, increase the amount of sriracha or add a few extra teaspoons of gochujang to the steak marinade.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the microwave for 1-2 minutes or in a skillet over low heat until warmed through.
FAQs
Can I use a different type of steak for this recipe?
Yes, flank, skirt, or New York strip steak all work well for this recipe. You can also use ribeye for a richer, juicier option.
Can I make the spicy cream sauce ahead of time?
Yes, the spicy cream sauce can be made ahead and stored in the fridge for up to 2 days. Just be sure to give it a good stir before using.
Can I substitute the gochujang with something else?
If you don’t have gochujang, you can substitute it with another type of chili paste or even sriracha, though the flavor profile will be slightly different.
How can I adjust the spiciness of the dish?
You can increase or decrease the amount of gochujang and sriracha based on your heat preference. For a milder version, reduce the amount of both.
Can I use brown rice instead of white rice?
Yes, brown rice is a great alternative and will add more fiber and nutrients to the dish.
Can I grill the steak instead of pan-frying it?
Yes, grilling the steak adds an extra smoky flavor. Just ensure that the grill is preheated and cook the steak cubes for about 3-4 minutes per side, depending on the size of the cubes and your desired doneness.
Can I make this recipe spicier without using sriracha?
Yes, you can use extra gochujang or add a bit of chopped fresh chili or chili flakes to the marinade or sauce to increase the heat.
How do I make this a complete meal?
This dish can be made more complete by adding vegetables such as sautéed mushrooms, bell peppers, or carrots. You can also serve it with a side of kimchi for a more authentic Korean meal.
How long does the marinade need to sit?
For the best flavor, marinate the steak for at least 30 minutes. If you have more time, letting it marinate for up to 2 hours will develop deeper flavors.
Conclusion
These Korean BBQ Steak Rice Bowls are a deliciously satisfying dish that combines savory steak, fluffy rice, and a creamy, spicy sauce. It’s a simple yet flavorful meal that’s perfect for a quick dinner or a weekend treat. Customize it with your favorite vegetables or adjust the spiciness to your liking, and enjoy a taste of Korean BBQ at home!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Total Time: 40 minutes
- Yield: 2 servings
Description
These Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal, featuring tender marinated steak cubes served over a bed of rice, topped with a spicy and creamy sauce. The combination of savory steak and zesty sauce makes for a delicious and balanced dish that’s perfect for any weeknight dinner or casual gathering.
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, mix together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
- Add the steak cubes to the bowl and toss to coat. Let the steak marinate for at least 30 minutes, or up to 2 hours for a deeper flavor.
- Cook the Steak:
- Heat a skillet or grill pan over medium-high heat.
- Add the marinated steak cubes to the pan and cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness.
- Remove the steak from the pan and let it rest for a few minutes.
- Make the Spicy Cream Sauce:
- In a small bowl, whisk together the mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- Taste and adjust seasoning as needed.
- Assemble the Bowls:
- Scoop a portion of cooked rice into each bowl.
- Top the rice with the cooked steak cubes.
- Drizzle the spicy cream sauce over the steak and rice. Serve immediately and enjoy!
Notes
- Vegetarian Option: Swap the steak for grilled tofu or tempeh, marinated in a similar sauce for a plant-based alternative.
- More Vegetables: Add steamed broccoli, sautéed spinach, or sliced cucumber to the bowl for extra crunch and nutrients.
- Extra Heat: If you like it spicier, increase the amount of sriracha or add a few extra teaspoons of gochujang to the steak marinade.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 60 mg
