Korean BBQ Steak Bowls (Print Version)
# Ingredients:
→ Steak Marinade
01 -
450 g beef steak (flank, skirt, or NY strip), chopped into 2.5 cm chunks
02 -
15 ml gochujang (spicy Korean chili paste)
03 -
15 ml soy sauce
04 -
15 ml honey
05 -
5 ml garlic powder
06 -
5 ml sesame oil
07 -
2.5 ml onion powder
08 -
0.5 ml black pepper
09 -
1.25 ml salt
→ Rice
10 -
250 g steamed rice (white, jasmine, or brown)
→ Spicy Cream Sauce
11 -
120 ml mayo
12 -
60 ml sour cream
13 -
15 ml sriracha
14 -
0.5 ml black pepper
15 -
1.25 ml salt
# Instructions:
01 -
Spoon your steamed rice into bowls first. Pile on the hot steak cubes next. After that, douse everything with as much spicy cream as you want before digging in.
02 -
Throw mayo, sour cream, sriracha, salt, and pepper into a bowl and stir until nice and creamy. Taste it. Add more sriracha if you like it fiery.
03 -
Crank up your skillet or grill pan to medium-high. Drop in those marinated steak bites. Cook about 3 to 4 minutes per side. Take them off and let them chill for a few minutes.
04 -
Dump soy sauce, gochujang, honey, sesame oil, garlic and onion powder, salt, and pepper into a bowl. Toss in the steak cubes and mix it all up. Let it sit in the fridge for at least half an hour, or go up to two hours if you can wait.
# Notes:
01 -
Want more punch or color on top? Go for sauteed spinach or pickled cukes. If you like your sauce milder or hotter, just tweak the sriracha.