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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
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These Korean BBQ Steak Rice Bowls are packed with bold, savory flavors and finished with a rich, spicy cream sauce that brings everything together. Tender marinated steak is quickly grilled or pan-seared, then served over fluffy rice for a satisfying, restaurant-style meal you can make at home. Perfect for busy weeknights, meal prep, or when you’re craving something hearty and flavorful.

Ingredients

Scale

For the Steak

  • 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes

  • 1 tablespoon soy sauce

  • 1 tablespoon gochujang (Korean chili paste)

  • 1 tablespoon honey

  • 1 teaspoon sesame oil

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon salt

  • ⅛ teaspoon 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 tablespoon sriracha

  • ¼ teaspoon salt

  • ⅛ teaspoon black pepper

Instructions

Marinate the Steak

  1. In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.

  2. Add the steak cubes and toss until well coated.

  3. Cover and marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Cook the Steak

  1. Heat a skillet or grill pan over medium-high heat.

  2. Add the marinated steak and cook for 3–4 minutes per side, until nicely browned and cooked to your desired doneness.

  3. Remove from heat and let the steak rest for a few minutes.

Make the Spicy Cream Sauce

  1. In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.

  2. Taste and adjust seasoning or spice level as needed.

Assemble the Bowls

  1. Divide the cooked rice between bowls.

  2. Top with steak cubes and drizzle generously with the spicy cream sauce.

  3. Serve immediately.

Notes

  • Cut steak evenly: Uniform cubes cook quickly and evenly.

  • Don’t overcrowd the pan: Cook in batches if needed for better browning.

  • Control the heat: Gochujang can caramelize quickly, so avoid burning by keeping heat at medium-high.

  • Add veggies: Sautéed spinach, roasted broccoli, or pickled cucumbers add freshness and texture.

Find it online: https://chocotune.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce/