Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a vibrant and satisfying fusion dish that brings the bold flavors of Korea to your dinner table. In just 10 minutes of cooking, you can enjoy tender marinated steak served over fluffy rice, all drizzled with a creamy, spicy sauce that adds a delightful kick. Perfect for weeknight dinners or casual get-togethers, this recipe is easily customizable, making it suitable for various dietary preferences. Whether you stick with beef or switch it up with chicken or tofu, the result is a comforting meal that everyone will love.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Skillet
- 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 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Marinate the steak by mixing soy sauce, gochujang, honey, sesame oil, and spices in a bowl. Add steak cubes and coat well. Let marinate for at least 30 minutes.
- Heat a skillet over medium-high heat and cook the marinated steak for about 3-4 minutes per side until desired doneness. Set aside to rest.
- Prepare the spicy cream sauce by whisking together mayonnaise, sour cream, sriracha, salt, and pepper until smooth.
- Assemble each bowl by placing cooked rice at the bottom, topping it with sliced steak and drizzling generously with spicy cream sauce.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg