Korean BBQ Steak Rice Bowls (Recipe for Printing)
Savory Korean BBQ steak cubes, spicy cream sauce, and rice deliver an irresistible combination of flavors.
# What You Need:
→ Steak and Marinade
01 -
1 pound beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
02 -
1 tablespoon soy sauce
03 -
1 tablespoon gochujang (Korean chili paste)
04 -
1 tablespoon honey
05 -
1 teaspoon sesame oil
06 -
1 teaspoon garlic powder
07 -
1/4 teaspoon salt
08 -
1/8 teaspoon black pepper
→ Rice
09 -
4 cups cooked rice (white, brown, or jasmine)
→ Spicy Cream Sauce
10 -
1/2 cup mayonnaise
11 -
1/4 cup sour cream
12 -
1 tablespoon sriracha
13 -
1/4 teaspoon salt
14 -
1/8 teaspoon black pepper
# How to Make It:
01 -
Combine soy sauce, gochujang, honey, sesame oil, garlic powder, salt, and black pepper in a mixing bowl. Add steak cubes and toss to coat. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.
02 -
Preheat a skillet or grill pan over medium-high heat. Sear steak cubes for 3–4 minutes on each side until your preferred doneness. Remove from heat and let the steak rest for 3 minutes before serving.
03 -
Whisk mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until thoroughly combined and smooth. Adjust seasoning if needed.
04 -
Distribute cooked rice equally among serving bowls. Place steak cubes on top of the rice and drizzle with spicy cream sauce.
# Extra Tips:
01 -
For optimal tenderness, allow the steak to rest before slicing and serving. Marinating longer intensifies flavor.