Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
If you’re craving the vibrant flavors of Korean cuisine, these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a must-try! This dish features tender marinated steak served over fluffy rice and drizzled with a creamy, spicy sauce that perfectly balances heat and richness. Perfect for busy weeknights or casual gatherings, this easy recipe comes together swiftly, allowing you to indulge in a delicious meal without spending hours in the kitchen. Plus, its versatility means you can customize it to suit your tastes—whether swapping beef for chicken or adding extra toppings. Get ready to impress family and friends with this delightful fusion of flavors!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet/Grilling
- Cuisine: Korean
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 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
Instructions
- In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper to create the marinade. Add beef cubes and toss until well coated. Marinate for at least 30 minutes.
- Heat a skillet over medium-high heat. Cook the marinated steak for about 3-4 minutes per side until desired doneness is achieved. Allow to rest for a few minutes before slicing.
- For the spicy cream sauce, mix mayonnaise, sour cream, sriracha, salt, and black pepper in a separate bowl until smooth.
- Serve by placing cooked rice in bowls topped with sliced steak and drizzled with spicy cream sauce.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 580
- Sugar: 8g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg