Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Introduction

Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal that combines tender marinated steak with fresh vegetables and a spicy cream sauce. Perfect for a quick weeknight dinner, these bowls balance savory, sweet, and spicy elements in every bite.

Ingredients

• 1 lb flank or sirloin steak, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tsp gochujang (optional)
• 2 cups cooked white or brown rice
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1/2 cup kimchi (optional)
• 2 green onions, sliced
• 1 tbsp sesame seeds (optional)
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice
• 1 tsp honey

Instructions

1. Step 1: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang if using. Add the sliced steak and toss to coat. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
2. Step 2: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey to make the spicy cream sauce. Set aside.
3. Step 3: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak slices for 2–3 minutes on each side until caramelized and cooked through. Remove from heat and set aside.
4. Step 4: To assemble the bowls, start by placing cooked rice at the bottom of each serving bowl.
5. Step 5: Top the rice with cooked steak, shredded carrots, sliced cucumber, kimchi if using, and sliced green onions.
6. Step 6: Drizzle the spicy cream sauce over the bowls and sprinkle with sesame seeds if desired.
7. Step 7: Serve immediately and enjoy the vibrant flavors.

Tips & Variations

• For extra smoky flavor, cook the steak on a charcoal grill instead of a skillet.
• Substitute gochujang with chili garlic sauce if you prefer a different type of heat.
• Add avocado slices or a fried egg on top for more richness and texture.
• Use quinoa or cauliflower rice for a low-carb alternative to white or brown rice.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or microwave before serving and add fresh vegetables and sauce just before eating to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, flank or sirloin works best for thin slicing and quick cooking, but ribeye or skirt steak can also be used if you prefer a fattier cut.

Is gochujang necessary for the marinade?

No, gochujang adds a spicy depth but is optional. You can omit it or replace it with another chili paste or sauce depending on your heat preference.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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4.6 from 84 reviews

These Korean BBQ Steak Rice Bowls combine tender marinated flank or sirloin steak with a flavorful spicy cream sauce, served atop fluffy cooked rice and topped with fresh vegetables and optional kimchi. Perfect for a quick yet satisfying meal, this recipe features a blend of classic Korean flavors and easy stovetop cooking.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Steak and Marinade

• 1 lb flank or sirloin steak, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tsp gochujang (optional)

For the Rice Bowls

• 2 cups cooked white or brown rice
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1/2 cup kimchi (optional)
• 2 green onions, sliced
• 1 tbsp sesame seeds (optional)

For the Spicy Cream Sauce

• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice
• 1 tsp honey

Instructions

1. Marinating the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak to the marinade, stirring to coat evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to penetrate the meat.
2. Making the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and well combined. Set aside and refrigerate until ready to use.
3. Cooking the Steak: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated steak slices in a single layer (you may need to do this in batches). Cook each side for 2-3 minutes until the steak is caramelized and cooked through. Remove from heat and set aside.
4. Assembling the Bowls: Place cooked rice into serving bowls as the base. Top each bowl with cooked steak slices, shredded carrots, thinly sliced cucumber, kimchi if using, and sliced green onions.
5. Finishing Touches: Drizzle the prepared spicy cream sauce over the assembled bowls. Sprinkle sesame seeds on top if using for added texture and flavor.
6. Serving: Serve the Korean BBQ Steak Rice Bowls immediately while the steak is warm. Enjoy the harmonious blend of spicy, savory, and fresh flavors in every bite.

Notes

• Marinate the steak longer for deeper flavor, but avoid exceeding 8 hours to prevent texture breakdown.
• Use brown rice for a nuttier flavor and added fiber.
• Gochujang adds authentic Korean spice but can be omitted or replaced with another chili paste.
• Kimchi is optional but adds a tangy, fermented contrast that complements the bowl well.
• The spicy cream sauce can be adjusted in heat by varying the amount of sriracha.
• Leftover steak and sauce can be refrigerated and used within 2 days.

Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, quick dinner, Korean recipe, flank steak, sirloin steak, marinated steak