Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
These Korean BBQ Steak Rice Bowls feature tender beef steak marinated in a flavorful mixture of soy sauce, gochujang, and honey, served over a bed of rice and topped with a spicy cream sauce.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Scale
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
- 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 soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Add steak cubes, coat well, and marinate for 30 minutes.
- Cook the steak: Heat a skillet over high heat, add marinated steak, and cook to desired doneness.
- Prepare the rice: Cook rice according to package instructions.
- Make the spicy cream sauce: In a bowl, combine mayonnaise, sour cream, sriracha, salt, and pepper.
- Assemble the bowls: Divide rice among bowls, top with cooked steak, and drizzle with spicy cream sauce.
Notes
- You can adjust the level of spiciness by adding more or less sriracha to the cream sauce.
- Feel free to add your favorite veggies like sliced cucumbers or shredded carrots for added freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg