Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a flavorful and satisfying dish combining tender marinated beef steak, perfectly cooked rice, and a creamy, spicy sauce. Inspired by traditional Korean gogi-gui BBQ culture, this recipe captures bold, balanced flavors and textures that bring a restaurant-quality Korean dining experience into your home kitchen. The dish features a rich marinade with gochujang and soy, pan-seared steak cubes, and a luscious sriracha mayo-based sauce, served over steamed rice for a complete meal.
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 (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:
- 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, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes and toss well to coat evenly. Cover and let the meat marinate for at least 30 minutes, up to 2 hours, to absorb the flavors.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat until hot. Add the marinated steak cubes and cook for 3 to 4 minutes per side, or until your desired level of doneness is reached. Remove from heat and let the steak rest for a few minutes to retain juices.
- Prepare the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning as necessary for balance and heat.
- Assemble the Bowls: Place a scoop of cooked rice in each serving bowl. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce. Serve immediately for best flavor and texture.
Notes
- For best results, use fresh and high-quality beef cuts like flank or skirt steak for authentic Korean BBQ taste.
- You can substitute mayo with vegan mayonnaise and sour cream with a non-dairy alternative for a dairy-free twist.
- Adjust the amount of gochujang and sriracha according to your spice preference.
- Leftover bowls can be stored separately and reheated gently in a skillet to preserve texture.
- Serving with classic Korean side dishes (banchan) like kimchi or pickled vegetables can enhance the meal experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, Korean cuisine, gochujang, beef recipe, easy dinner, spicy sauce
