For the Steak:

1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes

1 tbsp soy sauce

1 tbsp gochujang (Korean chili paste)

1 tbsp honey

1 tsp sesame oil

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/8 tsp black pepper

For the Rice:

1 cup cooked rice (white, brown, or jasmine)

For the Spicy Cream Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

1 tbsp sriracha

1/4 tsp salt

1/8 tsp black pepper

Optional Toppings:

Sesame seeds

Sliced green onions

Chopped cilantro

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In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper to make the marinade.
Add the cubed steak and toss to coat evenly. Marinate for 15–30 minutes (or up to 2 hours).
Cook rice according to package directions and set aside.
In a small bowl, mix mayonnaise, sour cream, sriracha, salt, and pepper until smooth. Refrigerate until ready to serve.
Heat a skillet or grill pan over medium-high heat. Add the marinated steak cubes in a single layer and cook 2–3 minutes per side until caramelized and cooked through.
Remove the steak from the pan and let rest for a few minutes.
To assemble, place rice in bowls, top with the Korean BBQ steak, and drizzle with spicy cream sauce.
Garnish with sesame seeds, green onions, or cilantro before serving.

Marinate the steak for up to 2 hours for deeper flavor.

Use leftover rice or day-old rice for convenience.

Swap beef with chicken, shrimp, or tofu for variety.

Add vegetables like bell peppers, zucchini, or broccoli for color and balance.

Keep sauce cold for best contrast with warm steak and rice.