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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

A vibrant dish that combines tender marinated beef with fluffy rice and a zesty, creamy sauce, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 650
Ingredients Method Notes

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 and Sauce
  • 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

Method
 

Marination
  1. In a bowl, mix together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
  2. Add the steak cubes, toss to coat, and let them marinate for at least 30 minutes (up to 2 hours for a deeper flavor).
Cooking the Steak
  1. Heat a skillet or grill pan over medium-high heat.
  2. Cook the marinated steak for 3-4 minutes per side until it reaches your desired doneness.
  3. Remove from heat and let it rest for a few minutes.
Making the Spicy Cream Sauce
  1. In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
  2. Adjust seasoning to taste.
Assembly
  1. Add a scoop of cooked rice to each bowl.
  2. Top with the steak cubes and drizzle with the spicy cream sauce.
  3. Serve warm, garnished with sliced green onions or sesame seeds, if desired.

Notes

For optimal flavor, marinate the steak longer; two hours is ideal. Use freshly cooked rice for the best texture; day-old rice will work but may be drier. Adjust the amount of sriracha in the sauce according to your spice preference.