Korean BBQ Steak Rice Bowls

These savory Korean BBQ steak rice bowls bring together perfectly grilled steak with warm rice and a creamy spicy sauce that wakes everything up. When I want something hearty but fast, these bowls are always a hit at our house. They unite the best of bold Korean flavors with a silky drizzle you will crave again and again, making them just right for any weeknight craving.

Ingredients

• Beef steak: Choose flank skirt or New York strip for tenderness and deep beefy flavor. Look for a good marbling when selecting your meat so it stays juicy.
• Soy sauce: Adds salt and umami to pull all the flavors together. Use a gluten free version if that is important for your diet.
• Gochujang: Korean chili paste delivers heat and a touch of fermented sweetness. Buy a small tub at any Asian grocery for authentic zing.
• Honey: Brings a mellow sweetness that balances the savory and spicy notes. Choose pure honey with no added syrup for clean flavor.
• Sesame oil: Just a few drops for rich nutty undertones. Toasted sesame oil adds depth.
• Garlic powder and onion powder: These two provide the roasted allium kick that makes the marinade addictive. Go for fresh jars for best fragrance.
• Salt and black pepper: Both round out the flavor base. Use kosher salt and fresh ground pepper for the freshest lift.
• Rice: Any cooked white brown or jasmine rice will do. Go for day old rice if you prefer a chewier texture or make fresh for fluffiness.
• Mayonnaise: Gives the cream sauce its luscious base. Full fat mayo holds up best.
• Sour cream: Gives tang to the sauce and mellows out the heat. Thick sour cream means a richer sauce.
• Sriracha: Delivers a steady chili warmth. Taste before you add more if you want it mild.

Step-by-Step Instructions

Marinate the Steak:

Mix the soy sauce gochujang honey sesame oil garlic powder onion powder salt and black pepper in a medium bowl using a fork to blend everything into a thick marinade. Add steak cubes and gently turn with a spatula until all pieces are coated evenly. Cover and set in the fridge for at least thirty minutes letting the meat soak up all the bold flavors.

Cook the Steak:

Set a cast iron skillet or grill pan over medium high heat till it is shimmering hot. Use tongs to add the marinated steak cubes in an even layer letting them sizzle undisturbed for three to four minutes to get a good sear. Flip each cube and cook for another three to four minutes for medium rare or leave a bit longer for well done. Remove the steak from the pan and let the meat rest on a plate tented with foil so the juices settle back in.

Make the Spicy Cream Sauce:

Grab a small bowl and whisk together the mayonnaise sour cream sriracha salt and black pepper until completely smooth with no lumps. Taste and adjust sriracha to your liking for heat. This sauce should be thick enough to spoon but still creamy.

Assemble the Bowls:

Fill each serving bowl with a scoop of cooked rice spreading it out as the soft base. Top with a generous portion of steak cubes arranging them evenly for perfect bites. Drizzle a heaping spoonful or more of the spicy cream sauce over each bowl letting it trickle down to flavor every layer.

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Whenever I make these bowls I cannot resist sneaking a few steak pieces right from the pan. My absolute favorite part is pouring the spicy cream sauce over everything and seeing the bright swirl melt down around the steak. We once made this for a family game night and nearly missed the first half because everyone was busy refilling their bowls.

Storage Tips

Let any leftovers cool before packing them in airtight containers. The steak will keep for two to three days in the fridge. Rice can dry out if stored with the steak so put them in separate containers if possible. The spicy cream sauce stays fresh up to five days in a sealed jar in the fridge. Warm the rice and steak separately in the microwave and assemble fresh bowls for a quick lunch.

Ingredient Substitutions

If you do not have gochujang substitute with a mix of sriracha and a dash of miso paste for body. Swap in agave syrup for honey if needed. For a dairy free sauce use vegan mayonnaise and coconut cream in place of sour cream. Chicken thighs make a tasty swap for beef in this dish and tofu cubes work well for a vegetarian version.

Serving Suggestions

Pile on crisp sautéed spinach pickled cucumbers or sesame carrots for extra crunch and freshness. Toasted seaweed strips or a sprinkle of sesame seeds add a final punch of flavor. These bowls pair beautifully with steamed edamame or a light miso soup on the side.

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Cultural and Historical Context

Korean barbecue is all about grilling marinated meats and sharing them with many banchan or small sides. By turning these traditions into a simple rice bowl you get the big flavors of BBQ in a format perfect for everyday life. The spicy cream sauce nods to the beloved fusion style found in Korean American street food where creamy and hot often meet.

Frequently Asked Questions

→ What cut of steak works best for these bowls?

Flank, skirt, or New York strip steak are great choices as they stay tender and soak in the marinade beautifully.

→ Can I make the spicy cream sauce less spicy?

Yes! Reduce or omit the sriracha to mellow the heat and personalize the sauce to your liking.

→ What type of rice should I use?

White, brown, or jasmine rice all pair well. Choose based on your preference for flavor and texture.

→ Are there any recommended toppings?

Try sautéed spinach, pickled cucumbers, or thinly sliced green onions for extra freshness and crunch.

→ Can these bowls be made gluten free?

Absolutely! Be sure to use gluten-free soy sauce to keep the dish suitable for gluten-free diets.