Korean BBQ Steak Bowls (Printable Version)
Steak that's soaked in bold flavors, fluffy rice, and a kicky creamy sauce come together for an easy, colorful bowl you’ll crave.
# What You'll Need:
→ Steak Marinade
01 -
0.5 ml black pepper
02 -
1.25 ml salt
03 -
2.5 ml onion powder
04 -
5 ml garlic powder
05 -
5 ml sesame oil
06 -
15 ml honey
07 -
15 ml gochujang (Korean chili paste)
08 -
15 ml soy sauce
09 -
450 g beef steak (flank, skirt, or New York strip), cut into 2.5 cm cubes
→ Rice
10 -
250 g cooked rice (try jasmine, brown, or white)
→ Spicy Cream Sauce
11 -
0.5 ml black pepper
12 -
1.25 ml salt
13 -
15 ml sriracha
14 -
60 ml sour cream
15 -
120 ml mayonnaise
# Step-by-Step Guide:
01 -
Scoop cooked rice into your bowls. Pile the grilled steak on top, then pour that spicy cream sauce all over. Serve right away.
02 -
Stir together mayo, sour cream, sriracha, and a pinch of salt and pepper in another bowl. Keep mixing till it gets nice and smooth. Taste it and tweak the flavor if you want.
03 -
Warm up a grill pan or skillet on medium-high. Drop in those steak cubes and let them cook for about 3 to 4 minutes each side, or however you like. Once done, let the steak rest a bit before moving on.
04 -
Dump soy sauce, gochujang, honey, sesame oil, garlic and onion powders, salt, and pepper into a bowl. Add the beef cubes and mix so they're just coated. Let everything hang out at least 30 minutes—2 hours if you've got time so the flavors sink in.
# Additional Notes:
01 -
Toss on pickled cucumbers or some sautéed spinach to give it a fresh kick. Wanna make it hotter? Just use extra sriracha in the sauce.