Korean BBQ Steak Bowls (Printable Version)
# What You'll Need:
→ Steak Marinade
01 -
0.5 ml black pepper
02 -
1.25 ml salt
03 -
2.5 ml onion powder
04 -
5 ml garlic powder
05 -
5 ml sesame oil
06 -
15 ml honey
07 -
15 ml gochujang (Korean chili paste)
08 -
15 ml soy sauce
09 -
450 g beef steak (New York strip, flank, or skirt), chopped into 2.5 cm chunks
→ Rice
10 -
250 g steamed rice (white, jasmine, or brown)
→ Spicy Cream Sauce
11 -
0.5 ml black pepper
12 -
1.25 ml salt
13 -
15 ml sriracha
14 -
60 ml sour cream
15 -
120 ml mayonnaise
# Steps to Follow:
01 -
Spoon hot rice into bowls. Toss on the juicy steak cubes, then pour lots of spicy cream sauce over the top. Dig in while it’s fresh.
02 -
Stir up the mayo, sour cream, sriracha, salt, and black pepper in a bowl. Make sure it’s nice and smooth. Give it a quick taste and tweak the flavor if you want.
03 -
Crank up your skillet or grill pan on medium-high. Drop in the soaked steak cubes and cook each side for 3 to 4 minutes, or stop when they're as done as you like. Give the meat a few minutes to chill after you cook it.
04 -
Add black pepper, salt, onion powder, garlic powder, sesame oil, honey, gochujang, and soy sauce into a mixing bowl. Toss your beef cubes in and coat them really well. Let that sit for at least half an hour or go up to 2 hours to soak up more flavor.
# Additional Tips:
01 -
Try topping with some pickled cukes or a handful of sautéed spinach for extra zing. Want the sauce milder? Just use less sriracha.