If you’ve ever craved a meal that fires up your senses but still feels like a big, warm hug, then you absolutely need to make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This vibrant dish stars tender marinated steak, crisp vegetables, and a creamy, zippy drizzle—all on a cozy bed of fluffy rice. It’s well-balanced, totally customizable, and bold enough to impress everyone at your table. Get ready to fall in love with the flavors of Korea, brought together in a bowl that’s both satisfyingly hearty and packed with color and crunch!
Ingredients You’ll Need
The magic of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce comes from a handful of ingredients that work together to create layers of flavor and texture. Each one has a special role, from the deeply savory steak marinade to the cool crunch of veggies, making every bite a little celebration.
- Flank steak (1 lb, thinly sliced against the grain): Super tender and soaks up the marinade for juicy, flavorful bites—substitute with skirt steak or ribeye if needed.
- Soy sauce (1/4 cup): Provides that essential salty, umami backbone; swap for tamari to keep it gluten-free.
- Brown sugar (2 tablespoons): Adds a subtle sweetness that balances all the savory and spicy notes.
- Sesame oil (1 tablespoon): Nutty and aromatic, just a dash brings the whole dish to life.
- Garlic (2 cloves, minced): Elevates everything with its pungent, irresistible aroma.
- Fresh ginger (1 teaspoon, grated): Bright, spicy, and essential for that real Korean BBQ flavor.
- Rice vinegar (1 tablespoon): A splash for tangy freshness that wakes up the marinade.
- Gochujang (1 tablespoon): The heart of Korean heat—a spicy, sweet fermented chili paste you don’t want to skip.
- Cooked white rice (2 cups): Fluffy, mild, and perfect for soaking up sauces and juices.
- Shredded carrots (1 cup): Crisp and colorful—an easy veggie boost.
- Cucumber (1 cup, thinly sliced): Cool and refreshing, the perfect counterpoint to the steak’s richness.
- Kimchi (1/2 cup): A little tang, a little heat, and lots of probiotic goodness.
- Green onions (2, thinly sliced): A gentle bite and beautiful garnish.
- Sesame seeds (1 tablespoon): Just a sprinkle adds nutty crunch to every bowl.
- Vegetable oil (1 tablespoon): Helps sear the steak so it’s caramelized outside and juicy inside.
- Mayonnaise (1/4 cup, for Spicy Cream Sauce): The luscious, creamy base for our sauce.
- Sriracha (1 tablespoon, for Spicy Cream Sauce): For irresistible tangy heat in every drizzle.
- Lime juice (1 teaspoon, for Spicy Cream Sauce): Brightens and balances out the richness of the sauce.
- Honey (1 teaspoon, for Spicy Cream Sauce): A bit of sweet to round out the bold flavors.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
Start by whisking together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang in a large bowl. Add the thinly sliced flank steak, making sure each piece is evenly coated with the marinade. Let it soak up all those flavors for at least 30 minutes, but if you have the patience, letting it go for up to 2 hours in the fridge makes the steak extra punchy and tender.
Step 2: Sear the Steak
When you’re getting hungry, heat up your skillet over medium-high and add the vegetable oil. Lay the marinated steak strips in a single layer. Sear for 2 to 3 minutes per side until they are gorgeously caramelized and cooked through. It smells so tempting, you’ll have everyone lingering in the kitchen!
Step 3: Make the Spicy Cream Sauce
While your steak is sizzling, quickly whisk together the mayonnaise, sriracha, fresh lime juice, and honey in a small bowl. This spicy cream sauce brings all the elements together in your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. It’s creamy, tangy, spicy, and sweet—everything you want in a drizzle!
Step 4: Assemble the Bowls
To build your bowls, start by scooping warm, fluffy white rice into four generous bowls. Next, top each one with slices of that mouthwatering steak, followed by handfuls of shredded carrots, cool cucumber, tangy kimchi, and a sprinkle of green onions. Don’t forget the final touch: a generous drizzle of spicy cream sauce and a shower of sesame seeds.
Step 5: Dig In!
Once everything is beautifully arranged, serve your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce while still warm. Mix all the goodies together if you like, and enjoy a flavor-packed forkful every single time.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
A few extra touches can really make your bowls pop. Try a sprinkle of toasted sesame seeds, more green onions, or even a handful of microgreens. For extra color and crunch, slice up some fresh red chili or scatter a few pieces of nori (seaweed). These little additions turn your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce into a restaurant-worthy creation with very little effort.
Side Dishes
While these bowls are hearty enough to stand on their own, serving with a few simple sides takes things to the next level. Steamed edamame, miso soup, or a classic Korean banchan spread (think pickled radish, sautéed spinach, or bean sprouts) all make lovely companions. If you’re keeping it casual, a side of crispy seaweed snacks ads a lovely crunch alongside the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Creative Ways to Present
Why not play with presentation? Serve your bowls in wide, shallow dishes for a modern look, or try mini versions in ramekins for a dinner party appetizer. Layer the ingredients into a mason jar for a portable lunch, or let everyone build their own bowl at the table. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are incredibly flexible and can be as relaxed or as polished as you want them to be!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, keep the steak, rice, veggies, and spicy cream sauce in separate airtight containers. This keeps everything tasting fresh, and the veggies stay nicely crisp. Store all the components in the fridge, and your next lunch will be a breeze.
Freezing
The marinated steak freezes beautifully—just pop it (before or after cooking) into a freezer bag and lay flat. Defrost overnight in the fridge when you’re ready for a quick weeknight meal. The rice also freezes well, but keep the veggies and sauce fresh for best texture when you assemble your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce later on.
Reheating
To reheat, simply warm the steak and rice gently in the microwave or in a skillet over low heat with a dash of water (to keep the rice moist). The veggies and spicy cream sauce are best added cold after reheating, so your bowl tastes just as vibrant as the day you first made it.
FAQs
Can I substitute the steak with another protein?
Absolutely! Thinly sliced chicken, pork, or even tofu all work wonderfully in this recipe. Just adjust the marinating and cooking times as needed to keep everything juicy and flavorful.
What if I can’t find gochujang?
If you can’t get your hands on gochujang, try mixing a bit of sriracha with miso paste or even a little chili garlic sauce for heat and depth. It won’t be exactly the same, but you’ll still get plenty of flavor in your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
How can I make this recipe gluten-free?
It’s easy to make this dish gluten-free by simply swapping out the soy sauce for gluten-free tamari and checking that your gochujang is gluten-free (some brands may contain wheat).
Can I make the spicy cream sauce in advance?
Definitely! You can whisk the sauce together up to three days in advance and store it in the fridge in an airtight container. It actually gets even better as the flavors meld.
What vegetables can I use if I want to mix things up?
Don’t be shy—avocado, steamed broccoli, snap peas, or even thinly sliced red bell peppers are all delicious here. The goal is to keep things colorful, crisp, and fresh in your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Final Thoughts
If you’re ready to upgrade your weeknight dinners with something bold, bright, and truly crave-worthy, give Korean BBQ Steak Rice Bowls with Spicy Cream Sauce a try. With a little chopping and a quick marinade, you’ll have a homemade meal that feels special every single time. Happy cooking and enjoy your new favorite bowl!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delicious and satisfying meal. Tender slices of marinated steak are served over fluffy white rice, topped with crunchy vegetables, tangy kimchi, and a spicy cream sauce. This recipe is a perfect balance of savory, sweet, and spicy flavors.
Ingredients
For the Steak:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon vegetable oil
For the Bowls:
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
For the Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Marinate the Steak: In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Add the sliced steak and marinate for at least 30 minutes, or up to 2 hours.
- Cook the Steak: Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated steak for 2-3 minutes per side, or until fully cooked and slightly caramelized.
- Make the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, sriracha, lime juice, and honey.
- Assemble the Bowls: Divide the cooked rice among 4 bowls. Top each with steak, shredded carrots, cucumber, kimchi, and green onions. Drizzle with spicy cream sauce and sprinkle with sesame seeds. Serve warm.
Notes
- You can substitute flank steak with skirt steak or ribeye.
- For a gluten-free option, use tamari instead of soy sauce.
- Add avocado or steamed broccoli for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
