Korean BBQ Steak Rice Bowls

This Korean BBQ steak rice bowl has been my weeknight dinner savior for months. The combination of tender marinated beef with that creamy, spicy sauce creates the perfect balance of flavors that will keep you coming back for more.

I first made these bowls when looking for a quick dinner solution after a long workday, and they've since become my go-to recipe whenever I need something reliably delicious that doesn't keep me in the kitchen all night.

Ingredients

• Beef steak: Flank, skirt, or New York strip works beautifully here as they all accept marinade well and cook quickly
• Soy sauce: Provides that essential umami foundation
• Gochujang: Korean chili paste adds authentic flavor that regular hot sauce simply cannot match
• Honey: Balances the heat with necessary sweetness
• Sesame oil: Just a small amount transforms the marinade with its distinctive nutty aroma
• Garlic powder and onion powder: Create depth without the prep work of fresh aromatics
• Salt and pepper: Essential for bringing all flavors together

• Cooked rice: White, brown, or jasmine all work wonderfully; look for short or medium grain for the most authentic texture

• Mayonnaise: Creates the rich base for our sauce
• Sour cream: Adds tanginess that cuts through the richness
• Sriracha: Adjustable based on your heat preference
• Salt and pepper: For proper seasoning

Step-by-Step Instructions

Marinate the Steak:

Combine all marinade ingredients in a bowl until they form a smooth, reddish paste. The gochujang should fully dissolve into the liquid ingredients, creating a thick coating that will cling to the meat. Make sure to cut your steak into consistent 1inch cubes so they cook evenly. Allow the meat to marinate for at least 30 minutes, though 2 hours will develop much deeper flavor as the meat absorbs all those wonderful seasonings.

Cook the Steak:

Heat your skillet or grill pan until it's very hot before adding the meat. This ensures proper searing and caramelization. Place the steak cubes carefully into the hot pan, making sure not to overcrowd them which would cause steaming rather than searing. Cook for 34 minutes per side, turning each piece individually for even cooking. The meat is ready when it has a beautiful brown crust but still yields when pressed gently.

Make the Spicy Cream Sauce:

Whisk all sauce ingredients together until completely smooth. The texture should be thick enough to coat the back of a spoon but still pourable. Taste and adjust the heat level by adding more sriracha if desired. This sauce can be made ahead and refrigerated for up to 3 days.

Assemble the Bowls:

Start with a bed of warm rice, mounding it slightly in the center of each bowl. Arrange the rested steak pieces over the rice, allowing any accumulated juices to drizzle onto the rice. Generously drizzle the spicy cream sauce over everything, creating an attractive pattern across the top.

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The gochujang is truly the heart of this recipe. I discovered this Korean chili paste years ago and now keep it as a staple in my refrigerator. The complex fermented flavor it brings can't be substituted with any other hot sauce, delivering both heat and that distinctive umami that makes Korean cuisine so craveable.

Storage and Meal Prep

These bowls make excellent meal prep for busy weekdays. Store the components separately in airtight containers with the sauce in its own container. The marinated and cooked steak will keep for 34 days in the refrigerator, while the sauce stays fresh for up to a week. When ready to eat, gently reheat the rice and steak, then add the cold sauce on top. The temperature contrast actually enhances the overall experience.

Vegetable Additions

Transform these bowls into a complete meal by adding vegetables. Quick pickled cucumbers provide refreshing crunch I like to slice cucumbers thinly and toss them with rice vinegar, a pinch of sugar and salt for 10 minutes before serving. Sautéed spinach wilted with a touch of garlic adds color and nutrition. For a beautiful presentation, add shredded carrots, sliced green onions, and a sprinkle of toasted sesame seeds on top.

Cultural Context

This recipe represents the beautiful fusion happening in modern Korean American cuisine. Traditional Korean BBQ called bulgogi typically features thinly sliced beef marinated in a sweet and savory sauce, while the spicy cream sauce draws inspiration from American flavors. The bowl format makes this accessible for weeknight dinners while honoring the communal spirit of Korean dining, where various components come together to create a balanced meal.

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Recipe FAQs

→ What cut of beef works best for this Korean BBQ dish?

Flank steak, skirt steak, and New York strip all work excellently for this dish. These cuts offer good marbling and tenderness when cut into cubes and cooked quickly at high heat. For best results, cut the meat against the grain into 1-inch pieces to ensure maximum tenderness.

→ Can I make the marinade less spicy?

Yes, you can adjust the spice level by reducing the amount of gochujang (Korean chili paste) in the marinade. Start with half the recommended amount and taste. You can also substitute with a milder chili paste or even a combination of tomato paste and a small amount of chili flakes for very mild heat.

→ How can I turn this into a complete meal?

Add vegetables to create a balanced meal. Consider topping your bowl with quick-pickled cucumbers, kimchi, sautéed spinach, shredded carrots, or sliced avocado. You can also add a fried egg on top for extra protein and richness.

→ Can I prepare components ahead of time?

Absolutely! The marinade can be prepared up to 3 days in advance, and the meat can marinate overnight for deeper flavor. The spicy cream sauce keeps well in the refrigerator for up to 5 days. Rice can be cooked ahead and reheated. For meal prep, store components separately and assemble just before serving.

→ Is there a way to make this dairy-free?

Yes, replace the sour cream with dairy-free yogurt alternatives or additional mayonnaise (preferably egg-free for a fully plant-based version). Coconut cream mixed with a little lemon juice also makes a good substitute that complements the Asian flavor profile of the dish.

→ What's the best way to cook the steak if I don't have a grill pan?

A regular heavy-bottomed skillet works perfectly. Cast iron is ideal as it retains heat well and creates excellent searing. Alternatively, you can broil the steak pieces on high for 3-4 minutes per side, or use an outdoor grill with a basket or skewers to prevent the cubes from falling through the grates.