Korean BBQ Steak Rice Bowls (Version for Printing)
Steak, rice, and a spicy cream sauce unite in a bold, quick fusion meal bursting with flavor.
# Ingredients You’ll Need:
→ Steak
01 -
450 g beef steak (flank, skirt, or New York strip), cut into 2.5 cm cubes
02 -
15 ml soy sauce
03 -
15 ml gochujang (Korean chili paste)
04 -
15 ml honey
05 -
5 ml sesame oil
06 -
5 ml garlic powder
07 -
2.5 ml onion powder
08 -
1.25 ml salt
09 -
0.5 ml ground black pepper
→ Rice
10 -
200 g cooked rice (white, brown, or jasmine)
→ Spicy Cream Sauce
11 -
120 ml mayonnaise
12 -
60 ml sour cream
13 -
15 ml sriracha
14 -
1.25 ml salt
15 -
0.5 ml ground black pepper
# How to Make It:
01 -
In a mixing bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper until well combined.
02 -
Add steak cubes to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 -
Preheat a skillet or grill pan over medium-high heat. Sear steak cubes for 3–4 minutes on each side, or until the desired doneness is achieved. Remove from heat and allow steak to rest briefly.
04 -
In a small bowl, blend mayonnaise, sour cream, sriracha, salt, and black pepper until the mixture is smooth and homogeneous. Adjust seasoning if desired.
05 -
Portion cooked rice into serving bowls, arrange steak cubes on top, and finish with a drizzle of spicy cream sauce.
# Extra Tips:
01 -
For a milder sauce, decrease the sriracha to taste.
02 -
Enhance texture and flavor with optional toppings such as sautéed spinach or pickled cucumbers.