Korean BBQ Steak Rice Bowls (Print-Friendly Version)
Tender BBQ steak cubes, fluffy rice, and spicy cream sauce create a satisfying Asian-inspired bowl.
# What You’ll Need to Make This:
→ Beef Steak and Marinade
01 -
450 g beef steak (flank, skirt, or New York strip), cut into 2.5 cm cubes
02 -
15 ml soy sauce
03 -
15 ml gochujang (Korean chili paste)
04 -
15 ml honey
05 -
5 ml sesame oil
06 -
5 ml garlic powder
07 -
2.5 ml onion powder
08 -
1.25 ml salt
09 -
0.5 ml ground black pepper
→ Rice
10 -
250 g cooked rice (white, brown, or jasmine)
→ Spicy Cream Sauce
11 -
120 ml mayonnaise
12 -
60 ml sour cream
13 -
15 ml sriracha sauce
14 -
1.25 ml salt
15 -
0.5 ml ground black pepper
# How to Prepare:
01 -
Combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and ground black pepper in a bowl. Stir until well blended.
02 -
Add steak cubes to the marinade. Toss to coat each piece evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 -
Heat a skillet or grill pan over medium-high heat. Sear marinated steak cubes for 3–4 minutes per side until desired doneness is achieved. Remove from heat and let beef rest for several minutes.
04 -
In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until the mixture is smooth and homogenous. Adjust seasoning if necessary.
05 -
Spoon a portion of cooked rice into each serving bowl. Top with grilled steak cubes and generously drizzle with the spicy cream sauce.
# Extra Tips:
01 -
Enhance texture and taste by adding sautéed spinach or pickled cucumbers to the bowls.
02 -
Adjust the level of heat in the sauce by reducing the amount of sriracha according to preference.