Description
Indulge in the bold flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce—a vibrant dish perfect for any mealtime occasion. This recipe combines tender marinated beef, perfectly cooked rice, and a creamy yet spicy sauce that harmonizes beautifully. With the easy-to-follow steps, you can have this delectable bowl ready in just 20 minutes, making it an ideal choice for busy weeknights or casual get-togethers. Customize your bowl with fresh vegetables or alternative proteins to suit your taste, and enjoy a satisfying meal that’s sure to impress.
Ingredients
Scale
- 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
- â…› tsp black pepper
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Marinate the steak: In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add steak cubes and coat well. Let marinate for at least 30 minutes.
- Cook the steak: Heat a skillet over medium-high heat and cook the marinated steak for about 3-4 minutes per side until desired doneness is achieved. Allow to rest before slicing.
- Make the sauce: Whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth.
- Assemble the bowls: Place cooked rice in bowls and top with sliced steak and spicy cream sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 470
- Sugar: 8g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg