Korean BBQ Steak Rice Bowls (Print Version)
# Ingredients:
→ Steak Marinade
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 black pepper
→ Rice
10 -
250 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 black pepper
# Instructions:
01 -
Combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Add steak cubes, toss thoroughly, and marinate for a minimum of 30 minutes, up to 2 hours for enhanced flavor infusion.
02 -
Heat a skillet or grill pan over medium-high heat. Add marinated steak pieces and cook for 3 to 4 minutes per side, or until reaching desired doneness. Let steak rest for several minutes after cooking.
03 -
In a separate bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth and homogeneous. Adjust seasoning if necessary.
04 -
Place a portion of cooked rice into each bowl. Top with grilled steak cubes and drizzle generously with the spicy cream sauce before serving.
# Notes:
01 -
Enhance presentation and flavor by adding sautéed spinach or pickled cucumber. Adjust sriracha to control the sauce’s heat.