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Tender steak gets zippy with a flavorful marinade, rich creamy sauce, and light fluffy rice—makes this Korean BBQ Steak Bowl a total hit at my place Everyone gathers for the bold taste and cozy feeling
The smell from the marinade was so good my kids stopped playing games to come check It gets requested here even more than pizza now—wild but true
Bold Ingredients List
- Cooked rice: All about that comfy base Pick jasmine or short grain for fluffiness
- Black pepper: Gives a pop of flavor Freshly turned peppercorn? Always better
- Salt: Elevates everything Fine sea salt melts fast into the mix
- Onion powder: Builds that all-around flavor
- Garlic powder: Adds extra savory notes Open a new jar for the strongest taste
- Sesame oil: Delivers toasty flavor Go for the toasted one for extra kick
- Honey: Natural sweetness tames the spice Try local honey for nice floral hints
- Gochujang: Brings in spicy and sweet vibes Go with Korean brands for the real deal
- Soy sauce: Depth and umami—naturally brewed is best
- Beef steak, cubed: The main star Flank, skirt, or NY strip gives a soft bite
- Mayonnaise: The creamy base Egg mayo means it’s extra rich
- Sour cream: Chills things out and adds some zing Go full fat for smoothness
- Sriracha: Spicy with a garlic punch Add more or less to fit your mood
- Salt and black pepper: Makes the sauce just right
Step-by-Step Guide
- Assemble and Serve:
- Scoop warm rice into bowls, top with juicy steak, then pour on loads of spicy sauce so every spoonful has a bit of everything
- Mix Up the Spicy Sauce:
- Stir mayo, sour cream, sriracha, salt, and pepper in a small dish Blend till smooth Add more sriracha or a pinch of salt if you like it stronger
- Sear the Steak:
- Pop a grill pan or heavy skillet on med-high until really hot Lay out the beef so each piece has space Don’t touch for 3–4 minutes, flip, and cook a few minutes more for medium rare Let them sit before cutting so the meat stays juicy
- Soak in That Marinade:
- Throw steak cubes into a bowl with soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper—give them a good toss Hide in the fridge for at least 30 minutes (longer = more flavor)
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The best part? When that sesame oil hits the hot pan I’m back in Seoul for family BBQ nights That scent makes even weeknight dinners feel special
How to Store
Keep leftover steak, sauce, and rice in their own containers Chill them in the fridge for up to three days Warm the steak gently so it stays soft Pour the sauce on right before eating
Swap Options
Use thin chicken or tofu pieces if you’d rather skip beef Don’t have gochujang? Blend sriracha, miso, and honey together and you’re set
How to Serve
Brighten it up with sautéed spinach or tangy pickled cucumbers Or toss on some avocado, edamame, or toasted sesame bits for crunch
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Background
This bowl takes cues from classic bulgogi and makes it super doable at home Gochujang and sesame oil? Staples in Korean cooking and frankly, pure gold together
Frequently Asked Questions
- → Which steak cuts should I use?
New York strip, skirt, or flank work really well. They turn out tender and cook up super quick in little pieces.
- → Is the sauce really spicy?
You’re in control! Use just a little sriracha for less heat, or add more if you love things hot.
- → Which rice goes best with this?
Go with jasmine, white, or brown rice. Honestly, whatever you like or have in your kitchen will be great.
- → Can I make stuff in advance?
Absolutely! Prep your sauce and marinate the beef the night before. When it's time to eat, you’ll be ready in no time.
- → What extras taste good on top?
Try toasted sesame, quick-pickled cucumbers, or a handful of sautéed spinach for fresh flavor and some color.
- → How long do I let the beef soak?
Give it at least 30 minutes if you can. If you’re not in a rush, let it hang out for a couple hours to get big flavor.