Description
Indulge in the savory goodness of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a perfect fusion meal that combines tender marinated steak with a creamy, spicy kick. This dish is not only quick to prepare—taking just 10 minutes of cook time—but also incredibly satisfying, making it an ideal choice for busy weeknights or special occasions. The unique blend of gochujang and honey creates a mouthwatering marinade that elevates the beef to another level, while the customizable spicy cream sauce allows you to adjust the heat according to your preference. With fresh ingredients and simple preparation, these rice bowls are sure to become a family favorite.
Ingredients
Scale
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 cup cooked rice (white, brown, or jasmine)
- 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
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Marinate the steak by mixing soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Toss in steak cubes and let marinate for at least 30 minutes.
- Heat a skillet over medium-high heat and cook marinated steak cubes for 3-4 minutes per side until desired doneness.
- In a separate bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper for the spicy cream sauce.
- Assemble bowls by serving cooked rice topped with steak cubes and drizzled with spicy cream sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg