Korean BBQ Steak Rice Bowls

This Korean BBQ steak rice bowl has become my weeknight dinner hero, combining tender marinated beef with a creamy, spicy sauce that takes rice bowls to a whole new level of deliciousness.

I first created this recipe when craving both Korean BBQ and comfort food on a cold winter night. The combination was so good my family now requests it weekly, and guests always ask for the recipe after their first bite.

Ingredients

• Beef steak: Provides the perfect protein base. Look for flank or skirt steak for quick cooking and maximum tenderness when sliced against the grain
• Gochujang: Korean chili paste that adds complex sweet heat. Find it in the international aisle or Asian markets for authentic flavor
• Honey: Balances the spice with natural sweetness while helping create caramelization on the beef
• Sesame oil: A small amount adds tremendous nutty depth. Store in the refrigerator to maintain freshness
• Mayonnaise: Creates the creamy base for our sauce. Use full-fat for richness or light for fewer calories
• Sour cream: Adds tanginess to the sauce. Greek yogurt works as a healthier alternative
• Sriracha: Provides manageable heat to the cream sauce that builds pleasantly with each bite

Step-by-Step Instructions

Prepare the marinade:

Combine soy sauce, gochujang, honey, sesame oil, and spices in a bowl, whisking until completely smooth. The honey may initially resist mixing but keep whisking until fully incorporated for even flavor distribution

Marinate the steak:

Cut beef into uniform 1-inch cubes for even cooking, then toss thoroughly in the marinade. Allow to rest at least 30 minutes at room temperature or up to 2 hours in the refrigerator for maximum flavor penetration

Cook the steak:

Heat your pan until very hot before adding meat. This ensures proper searing rather than steaming. Cook for 3-4 minutes per side, working in batches if needed to avoid overcrowding. Look for caramelized edges while maintaining juicy centers

Make the spicy cream sauce:

Whisk mayonnaise and sour cream until completely smooth before adding sriracha and seasonings. This prevents lumps and ensures even heat distribution. Taste and adjust spice level according to your preference

Assemble the bowls:

Start with warm rice as your foundation, then arrange steak pieces on top. Drizzle generously with the spicy cream sauce, allowing it to melt slightly into the warm components

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The first time I served this to my Korean American friend, she asked for seconds and then immediately texted her mother for her family gochujang brand recommendation. Now I always keep a tub in my refrigerator for this and other recipes.

Vegetable Additions

This bowl welcomes colorful vegetable additions that complement both the marinated beef and creamy sauce. Try quick pickled cucumbers for crunch and acidity. Simply slice cucumbers thinly and toss with rice vinegar, sugar and salt for 10 minutes before serving. Sautéed spinach wilted with garlic adds nutrition and beautiful color contrast. For a traditional Korean touch, include kimchi which introduces beneficial probiotics and complex flavors that cut through the richness.

Heat Level Customization

The beauty of this recipe lies in how easily you can adjust the spice level to suit different preferences. For family meals serving both spice-lovers and those with milder palates, prepare the base cream sauce without sriracha. Serve additional sriracha on the side so each person can customize their heat level. For an authentic Korean heat profile, substitute gochugaru Korean chili flakes for sriracha in the cream sauce. The fruity, smoky heat creates a more complex flavor profile that heat enthusiasts will appreciate.

Rice Alternatives

While traditional white rice works beautifully, this recipe adapts well to various base alternatives. Cauliflower rice transforms this into a low-carb meal without sacrificing the satisfying bowl experience. Simply sauté riced cauliflower with a touch of sesame oil until tender. Brown rice adds nutritional value with extra fiber and a pleasant nutty quality that complements the beef. For something different, try Korean purple rice which adds striking visual appeal and subtle sweetness along with additional antioxidants.

Frequently Asked Questions

→ What type of steak works best for these bowls?

Flank steak, skirt steak, or New York strip work best due to their tenderness and ability to absorb marinades well.

→ Can I make this dish less spicy?

Yes, reduce the amount of gochujang in the marinade and sriracha in the sauce according to your preference.

→ What rice is best suited for this dish?

White, brown, or jasmine rice work well. Choose what pairs best with your flavor preference.

→ How can I add more vegetables to this dish?

Consider adding sautéed spinach, pickled cucumbers, shredded carrots, or sliced scallions for added flavor and texture.

→ Can I prepare the marinade ahead of time?

Yes, the marinade can be made 1-2 days in advance and stored in the refrigerator. Marinate steak when ready to cook.