Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a flavorful, easy-to-make dish that combines tender steak, fluffy rice, and a spicy, creamy sauce. Perfect for a quick weeknight dinner or impressing guests, this dish offers a balance of umami, heat, and texture, making it a new favorite in your recipe rotation.

Ingredients

For the Steak

• 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
  
  

For the Rice

• 1 cup cooked rice (white, brown, or jasmine)
  
  

For the Spicy Cream Sauce

• ½ cup mayonnaise
  
  

• ¼ cup sour cream
  
  

• 1 tbsp sriracha
  
  

• ¼ tsp salt
  
  

• ⅛ tsp black pepper
  
  

Directions

1. Marinate the Steak: In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
   
   

2. Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness is reached. Remove from heat and let it rest for a few minutes.
   
   

3. Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
   
   

4. Assemble the Bowls: Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.
   
   

Nutritional Value (per serving)

• Calories: 560 kcal
  
  

• Sugar: 14g
  
  

• Sodium: 1200mg
  
  

• Fat: 32g
  
  

• Saturated Fat: 5g
  
  

• Unsaturated Fat: 20g
  
  

• Trans Fat: 0g
  
  

• Carbohydrates: 34g
  
  

• Fiber: 1g
  
  

• Protein: 34g
  
  

• Cholesterol: 70mg