
This bowl is packed with juicy, flavorful steak, just enough heat, a silky sauce, and super soft rice Trust me, it’s a comfort food hit at my place Folks show up to the table right away for the big flavors and cozy meal
When I first cooked this, the marinade's smell was so good that even my kids dropped their games and showed up hungry Now they beg for it more than pizza if you can believe that
Irresistible Ingredients
- Cooked rice: Soft and fluffy, perfect as the base Short grain or jasmine is my go to for that sticky chew
- Mayonnaise: Makes the sauce rich and creamy Full fat gives the best flavor
- Beef steak cut into cubes: Pick a tender cut like New York strip or skirt for super juicy bites
- Soy sauce: Adds deep savory notes Use a naturally brewed one for great taste
- Sour cream: Brings a cool, bright tang The creamy kind works best
- Sriracha: Boosts the heat A little goes a long way here
- Salt and black pepper: Adds a final hit of flavor to your sauce
- Honey: Makes everything just sweet enough Local honey adds something special
- Gochujang: Korean chili paste for bold, sweet-spicy flavor Try to find an authentic one
- Sesame oil: Toasted sesame oil gives that unbeatable nutty aroma
- Garlic powder: Punches up flavor Best from a fresh jar
- Onion powder: Lends a mellow background taste
- Salt: Melds all the flavors Quick-dissolving sea salt works like a charm
- Black pepper: Flicks in that gentle heat Fresh cracked if you can
Simple How-To Steps
- Build Your Bowls:
- Put some hot rice in each bowl Top with lots of steak Drizzle on the sauce so you get a splash of everything in each bite
- Mix Up the Spicy Cream:
- Grab a bowl and stir up mayo, sour cream, sriracha, salt, and pepper Blend it until it’s nice and smooth Taste and tweak the heat or salt so it’s perfect for you
- Sear the Steak:
- Let your grill pan or skillet get really hot over medium-high Spread out the marinated steak so they aren’t crowded Sear one side three or four minutes without moving them so you get a crunchy crust Flip for another three or four minutes for juicy, pink centers Rest five minutes before cutting or serving
- Let It Soak:
- Stir soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper together in a big bowl Toss in cubed steak and get everything coated well Pop it in the fridge for at least half an hour—longer makes it more flavorful

Nothing beats the smell of sesame oil sizzling in the pan Instantly takes me back to late-night BBQs in Seoul with my crew Even if I’m tired, that scent brings a smile every single time
How to Keep It Fresh
Pop leftover steak, rice, and sauce in separate containers with tight lids Store in the fridge for up to three days Warm the steak slowly so it stays juicy and only put the sauce on when you’re ready to chow down
Easy Swaps
Chicken or tofu both swap in easily Slice them thin so they soak up the flavor quick If you’re out of gochujang, stir together a little miso, honey, and sriracha and you’ll get something close
Serving Up Suggestions
Sauté some spinach or toss in crunchy pickled cucumbers to lighten things up Avocado, edamame, or toasted sesame seeds add a little bite and texture

Story Behind the Bowl
This bowl borrows from classic bulgogi but keeps things straightforward for home cooks Gochujang and sesame oil are pantry must-haves in Korea, and combining them? That’s where the magic happens
Recipe FAQs
- → Which beef cuts are best for this dish?
New York strip, skirt, or flank steak all work well. They're quick to cook and stay tender in those small bites.
- → Is the sauce really spicy?
You control the kick. Add just a little sriracha for mild or go heavy if you want it hot—totally up to you.
- → Which rice should I go for?
Pick whatever you like: brown, jasmine, or plain white rice. Anything you have handy makes a great base.
- → Is it possible to prep things ahead?
Definitely! Mix up the marinade and sauce in advance so putting everything together later is fast and easy.
- → What toppings do you recommend?
Try tossing on some pickled cucumber, sautéed spinach, or a shake of sesame seeds for more colors and flavors.
- → How long should the steak marinate?
A half-hour does the trick, but if you want more flavor, leave it for up to two hours if you’ve got time.