Korean BBQ Steak Bowls

This Korean BBQ steak bowl has become my go-to dinner when I want to impress guests with minimal effort. The combination of tender marinated beef, fluffy rice, and that addictive creamy sauce creates the perfect balance of flavors that will transport you straight to your favorite Korean restaurant without leaving home.

I first made these bowls when my Korean friend visited for dinner and was skeptical about my fusion approach. After one bite, she demanded the recipe and now makes it regularly for her own family gatherings.

Ingredients

• Flank steak or skirt steak: the thin cuts absorb marinade quickly and cook fast while remaining tender
• Gochujang: this Korean chili paste provides authentic flavor with the perfect balance of heat, sweetness and umami
• Honey: adds essential sweetness that caramelizes beautifully when cooking the beef
• Sesame oil: just a small amount brings incredible nutty depth that makes the dish taste authentically Korean
• Mayonnaise: creates the creamy base for the sauce while adding richness
• Sour cream: adds tanginess to balance the rich mayonnaise in the sauce
• Sriracha: different from the Korean gochujang but provides perfect heat for the creamy sauce

Step-by-Step Instructions

Prepare the marinade:

Combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt and pepper in a bowl. This powerful blend infuses the beef with the perfect balance of sweet, savory and spicy notes that define Korean BBQ. Ensure all ingredients are thoroughly mixed for even distribution of flavors.

Marinate the beef:

Cut your steak into 1 inch cubes and toss thoroughly in the marinade. While 30 minutes works well, allowing it to marinate for 2 hours will significantly intensify the flavors. The marinade works to both flavor and tenderize the meat for the perfect texture.

Cook with high heat:

Preheat your skillet or grill pan until very hot before adding the meat. This ensures proper searing that locks in juices and creates those delicious caramelized bits from the honey and gochujang. Avoid overcrowding the pan which would cause steaming rather than searing.

Rest the meat:

After cooking to your desired doneness about 3-4 minutes per side for medium rare allow the meat to rest at least 5 minutes. This critical step allows juices to redistribute throughout the meat rather than spilling out when cut, ensuring maximum tenderness.

Prepare the sauce:

Thoroughly whisk the mayonnaise, sour cream, sriracha, salt and pepper until completely smooth. The consistency should be thick enough to coat a spoon but still easily drizzle over your bowl. Taste and adjust seasoning as needed.

Build your bowl:

Start with warm rice as your base, top with the rested steak cubes, then generously drizzle with the creamy sauce. The heat from the rice and meat will slightly warm the sauce, creating the perfect temperature contrast in each bite.

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The gochujang is the secret weapon in this recipe. I discovered this Korean chili paste years ago and it completely transformed my cooking. The complex fermented flavor delivers heat that builds gradually rather than overwhelming your palate all at once. My family now requests these bowls at least once a week, especially my teenager who claims the sauce is "life-changing."

Vegetable Additions

While this recipe is delicious as written, adding vegetables takes it to another level nutritionally and visually. Quick pickled cucumbers provide refreshing crunch that cuts through the richness. Simply slice cucumbers thinly and toss with rice vinegar, a pinch of sugar and salt for 10 minutes before serving. Steamed broccoli or sautéed spinach add vibrant color and nutrition. For authentic Korean flavor, top with kimchi which adds probiotics and complex flavor.

Make It Your Own

This recipe welcomes substitutions based on what you have available. The beef can be swapped for chicken thighs, pork tenderloin, or even firm tofu for a vegetarian version. Simply adjust cooking times accordingly. For the sauce, Greek yogurt works beautifully in place of sour cream for a lighter, protein-rich alternative. Rice alternatives like cauliflower rice or quinoa work perfectly for lower carb or higher protein needs.

Serving Suggestions

For an impressive spread, serve these bowls family style with small bowls of optional toppings. Sliced green onions, toasted sesame seeds, thinly sliced radishes, and extra sauce allow everyone to customize their bowl. Complete the meal with a simple cucumber salad or miso soup starter. For beverages, cold Korean barley tea or a crisp lager beer complements the flavors perfectly.

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Frequently Asked Questions About the Recipe

→ Can I use a different cut of beef for this dish?

Yes, while the recipe recommends flank, skirt, or New York strip steak, you can also use ribeye, sirloin, or tenderloin. The key is to choose a cut that cooks quickly and remains tender. If using a tougher cut, consider slicing the meat thinner or marinating it longer to ensure tenderness.

→ What can I substitute for gochujang?

If you can't find gochujang, you can substitute with a mixture of 1 part sriracha, 1 part miso paste, and a dash of honey. Alternatively, Thai chili paste (sambal oelek) mixed with a bit of honey can work in a pinch, though the flavor profile will be slightly different.

→ How can I make this dish less spicy?

To reduce the spice level, use less gochujang in the marinade (try 1-2 teaspoons instead of a tablespoon) and reduce or omit the sriracha in the cream sauce. You can replace the sriracha with a bit more sour cream and a touch of honey for balance.

→ Can I prepare any components ahead of time?

Absolutely! The marinade can be prepared up to 3 days in advance and stored in the refrigerator. The meat can marinate overnight for enhanced flavor. The spicy cream sauce can also be made 1-2 days ahead and stored in an airtight container in the refrigerator. Rice can be cooked ahead and reheated when ready to serve.

→ How can I make this dish vegetarian?

Despite the diet label in the original content, this is not vegetarian as written. To make it vegetarian, replace the beef with firm tofu, tempeh, or seitan. Press and dry the tofu well before marinating, then pan-fry until crispy. You could also use mushrooms like portobello or king oyster mushrooms, which have a meaty texture when grilled.

→ What side dishes pair well with Korean BBQ Steak Bowls?

Traditional Korean side dishes (banchan) like kimchi, pickled daikon, spinach namul, or bean sprout salad complement these bowls perfectly. For a simple approach, steamed or roasted vegetables like broccoli, carrots, or bok choy work well. A quick cucumber salad with rice vinegar and sesame oil also makes a refreshing counterpoint to the rich flavors.