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Satisfy your hunger with these umami-packed Korean BBQ steak bowls. Think juicy steak and cozy rice finished with a creamy, spicy kick that lingers. This one’s my go-to when I’m after something filling but don’t want fuss. Big and bold flavors meet a rich sauce you’ll want again soon—just right when you’re hit with an anytime craving.
Tasty Ingredients
- Sour cream: Toss in for tang and to keep the heat in check. Go for thick sour cream for a richer dip.
- Mayonnaise: Keeps the sauce rich and velvety. Full fat gives you the best results.
- Rice: Grab any kind you have—white, brown, or jasmine. Want a chewier bite? Old rice is best. Fluffy? Use fresh.
- Sesame oil: Adds a punch of toasty, nutty flavor. Just a small amount goes a long way.
- Sriracha: Brings a deep chili glow. Taste-test before piling in more if you want it softer.
- Salt and black pepper: Essential for that bright finish. Kosher salt and cracked pepper are my picks.
- Beef steak: Look for New York strip, skirt, or flank. Marbling helps lock in moisture and flavor.
- Gochujang: This Korean chili paste layers spicy heat with that signature sweet tang. Find it easy at Asian markets—the real deal makes a difference.
- Honey: Smooths things out with mellow sweetness. Pick pure honey for a clean finish.
- Soy sauce: Loads up umami and makes the flavors pop. Stick with a gluten-free version if needed.
- Onion powder and garlic powder: Sprinkle both for that savory edge. Use the freshest you can for a bold punch.
Easy Step-by-Step Directions
- Assemble Your Bowls:
- Scoop warm rice into bowls to set the foundation. Stack steak cubes all around so you hit every bite. Drizzle spoonfuls of spicy sauce on top—let it run down and flavor every layer.
- Whip Up the Spicy Sauce:
- In a bowl, mix together mayo, sour cream, sriracha, salt, and pepper. Keep whisking till it’s silky with no lumps. Want it hotter? Add more sriracha till it’s right for you.
- Grill or Sear the Steak:
- Crank up a grill pan or cast iron over medium-high till really hot. Lay out the marinated steak cubes so they hiss and get a crisp edge—leave them still for around three to four minutes. Flip and cook another three to four minutes for medium rare. Wait a couple more for well-done if that’s your style. Pull the steak off and let it kick back on a plate under foil so the juices settle in.
- Get That Steak Marinating:
- Mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper together in a bowl. Drop in steak pieces and swirl everything around till coated. Cover it up and chill for at least half an hour so the flavors have time to work in.
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I always snag a couple steak pieces straight off the stove whenever I make these bowls. The best part for me is dumping that spicy cream on top and watching it melt into the rice and beef. Story time: we served this at a board game night and nearly missed the next round because everyone was getting seconds.
Smart Storage Advice
Let everything cool, then tuck leftovers into airtight containers. Keep rice and steak apart—rice can get dry next to meat. Steak should keep for about 2–3 days chilled. Your spicy sauce will last five days sealed tight in the fridge. Reheat rice and beef on their own, then build your bowls right before eating for the best texture.
Swaps You Can Make
No gochujang? Mix sriracha with a bit of miso paste—it’ll work. Run out of honey? Agave syrup does the trick. Can’t do dairy? Use vegan mayo and coconut cream instead of sour cream. Want it meatless? Try cubes of tofu. Chicken thighs turn out nice, too, if you want to skip beef.
What Goes Well With It
Liven up your bowls with quick sautéed spinach, carrot ribbons, or pickled cucumber for crunch. Sprinkle on toasted sesame seeds or seaweed sheets for a fun touch. I love eating these alongside a simple miso soup or some hot edamame for a cozy meal.
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Story and Traditions Behind It
Korean BBQ is about grilling flavorful marinated cuts and sharing them with loads of little side dishes. Tossing that magic into a rice bowl means you get all the punchy flavor, but in a laidback, weeknight-ready way. The spicy cream nods to Korean fusion foods found on city streets where creamy and fiery taste combos rule.
FAQs About the Recipe
- → What cut of steak works best for these bowls?
Look for New York strip, skirt, or flank steak. All these cuts turn out juicy since they drink up that marinade so well.
- → Can I make the spicy cream sauce less spicy?
Definitely! Just use a little less sriracha or skip it altogether to calm things down and suit your taste buds.
- → What type of rice should I use?
Jasmine, white, or brown rice all work nicely. Just pick whichever texture and flavor you’re into.
- → Are there any recommended toppings?
Green onions sliced thin, quick pickled cucumbers, or sautéed spinach really brighten these up and add a little crunch.
- → Can these bowls be made gluten free?
You bet! Just get gluten-free soy sauce and you’re good—super simple swap.