Description
Sizzling Korean BBQ Steak Rice Bowls bring bold flavors from Seoul’s street food scene straight to your dinner table. Rich marinated beef, tangy sauce, and perfectly steamed rice create a restaurant-quality meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (1 lb) beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
Marinade Ingredients:
- 1 tablespoon (1 tbsp) soy sauce
- 1 tablespoon (1 tbsp) gochujang (Korean chili paste)
- 1 tablespoon (1 tbsp) honey
- 1 teaspoon (1 tsp) sesame oil
- 1 teaspoon (1 tsp) garlic powder
- 1/2 teaspoon (1/2 tsp) onion powder
- 1/4 teaspoon (1/4 tsp) salt
- 1/8 teaspoon (1/8 tsp) black pepper
Rice Base:
- 1 cup cooked rice (white, brown, or jasmine)
Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon (1 tbsp) sriracha
- 1/4 teaspoon (1/4 tsp) salt
- 1/8 teaspoon (1/8 tsp) black pepper
Instructions
- Craft a robust marinade by blending rich soy sauce, fiery gochujang, golden honey, fragrant sesame oil, and aromatic spices. Thoroughly coat the steak cubes, allowing them to absorb flavors for 30-120 minutes in the refrigerator.
- Preheat a cast-iron skillet or grill pan to medium-high heat (around 400°F). Sear marinated steak cubes for 3-4 minutes per side, ensuring a caramelized exterior while maintaining a juicy interior.
- Transfer cooked steak to a cutting board and let it rest for 3-5 minutes, allowing juices to redistribute and preserve tenderness.
- Simultaneously prepare the zesty cream sauce by whisking mayonnaise, tangy sour cream, bold sriracha, and delicate seasonings until achieving a silky, uniform consistency.
- Layer fluffy steamed rice as the foundation in serving bowls. Strategically arrange seared steak cubes atop the rice.
- Generously drizzle the spicy cream sauce over the steak, creating an enticing visual and flavor profile. Serve immediately to enjoy maximum temperature and taste integrity.
Notes
- Marinate overnight in the refrigerator for deeper, more intense Korean BBQ flavor infusion.
- Use high-quality, tender cuts like ribeye or sirloin for maximum juiciness and tenderness.
- Adjust spice levels in the cream sauce by reducing or increasing sriracha to suit personal heat preferences.
- For a lighter version, substitute Greek yogurt instead of sour cream and use lean steak cuts like flank steak.
- Prep Time: 35 minutes (or up to 125 minutes)
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 717 kcal
- Sugar: 13 g
- Sodium: 1133 mg
- Fat: 49 g
- Saturated Fat: 11 g
- Unsaturated Fat: 35 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 44 g
- Cholesterol: 116 mg