Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Bold Korean flavors meet creamy indulgence in single-serving rice bowls. Charred marinated beef contrasts with spicy-creamy sauce for a restaurant-quality meal in 30 minutes. No alcohol or pork used, with adaptable protein and sauce options.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: quick
- Method: Pan-Frying
- Cuisine: Korean
- Diet: Non-Vegetarian
Ingredients
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
Whisk soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper in a bowl. Add steak cubes, toss to coat, and refrigerate 30 minutes to 2 hours.
Heat a skillet over medium-high heat. Cook steak 3-4 minutes per side for medium-rare; let rest 5 minutes.
In a small bowl, combine mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
Divide rice into bowls, top with steak pieces, and drizzle 2-3 tablespoons of sauce per bowl. Garnish with sesame seeds or green onions if desired.
Notes
Use Greek yogurt instead of mayonnaise for a lighter sauce
Skirt or flank steak work best for texture
Cook time includes marinade period if refrigerated for 2 hours
Store leftover sauce in the fridge up to 3 days
Add kimchi or steamed vegetables for extra crunch and nutrition
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 12g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg