Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 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; ½ tsp onion powder; ¼ tsp salt; ⅛ tsp black pepper; 1 cup cooked rice (white, brown, or jasmine); ½ cup mayonnaise; ¼ cup sour cream; 1 tbsp sriracha; ¼ tsp salt; ⅛ tsp black pepper

Jump to Recipe

If you’ve been craving a meal that’s bursting with bold flavors, satisfying textures, and a touch of creamy heat, then these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are about to become your new favorite go-to. Imagine tender, marinated steak cubes grilled to perfection, nestled atop fluffy rice, and lavishly drizzled with a luscious, spicy cream sauce that elevates every bite. This dish strikes the perfect balance between savory, sweet, and spicy, making each spoonful an absolute delight. Whether you’re cooking for a weeknight dinner or entertaining friends, this recipe promises to impress while being surprisingly simple to pull together.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

To create these tantalizing Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, you’ll want to keep things straightforward yet flavorful. Every ingredient plays a vital role, from the tender steak marinated in a harmonious mix of spices and sauces to the bright, creamy sauce that complements the rich meat. And of course, the rice serves as the perfect base, soaking up all those mouthwatering juices.

Beef steak (1 lb): Flank, skirt, or New York strip all work beautifully for a juicy, tender bite.
Soy sauce (1 tbsp): Adds that essential umami depth to the marinade.
Gochujang (1 tbsp): The Korean chili paste brings a vibrant heat and subtle sweetness.
Honey (1 tbsp): Balances the spice with a natural, gentle sweetness.
Sesame oil (1 tsp): Infuses a nutty aroma that’s unmistakably Korean.
Garlic powder (1 tsp): Provides savory undertones without overpowering.
Onion powder (½ tsp): Adds a mild pungency and depth.
Salt (¼ tsp): Enhances all the flavors harmoniously.
Black pepper (⅛ tsp): Introduces a subtle kick of spice.
Cooked rice (1 cup): White, brown, or jasmine rice all make an excellent canvas.
Mayonnaise (½ cup): Forms the creamy base of the spicy sauce.
Sour cream (¼ cup): Adds tanginess and smooth texture to the sauce.
Sriracha (1 tbsp): Amp up the heat with this well-loved chili sauce.

How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Step 1: Marinate the Steak

Start by whisking together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. This marinade is the heart of your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, packing in layers of sweet, savory, and spicy flavors. Toss the steak cubes in this mixture until they’re fully coated. For best results, let the meat soak up the flavors for at least 30 minutes, but if you have the time, extending the marinade to 2 hours will deepen the taste even further.

Step 2: Cook the Steak

Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated steak cubes, cooking them for about 3 to 4 minutes on each side. You’re aiming for a delicious caramelized exterior while keeping the steak juicy and tender inside. When the steak reaches your desired doneness, remove it from the heat and let it rest for a few minutes to lock in the juices—this step makes a huge difference in the final mouthfeel.

Step 3: Make the Spicy Cream Sauce

While the steak is resting, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until you get a smooth, creamy sauce. This sauce is a game-changer for your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, adding a cooling yet spicy zip that complements the smoky meat perfectly. Feel free to tweak the sriracha amount depending on how fiery you like it.

Step 4: Assemble the Bowls

Begin by placing a generous scoop of cooked rice into each bowl—white rice offers a clean, neutral backdrop, while jasmine adds a fragrant note, and brown rice brings a heartier texture. Top with the beautifully cooked steak cubes, piling them in for maximum flavor. Finally, drizzle a generous amount of that luscious spicy cream sauce over the top. Every bite will be an exciting combination of textures and tastes—trust me, you’ll want to savor every mouthful.

How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Garnishes

Adding garnishes really jazzes up your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce and introduces additional textures and colors. Toasted sesame seeds lend a subtle crunch and nutty aroma, while chopped scallions or green onions brighten the bowl with fresh, herbal notes. For an extra pop of color and mild heat, julienned carrots or thinly sliced cucumbers work wonderfully. If you’re feeling adventurous, sprinkle a bit of crushed roasted seaweed for that authentic Korean finishing touch.

Side Dishes

Pairing these bowls with classic Korean side dishes rounds out your meal nicely. Kimchi’s pungent, fermented spice contrasts beautifully with the creamy sauce and savory steak. Steamed or sautéed bok choy or spinach adds a healthy, vibrant green component. For a heartier spread, simple miso soup or a fresh cucumber salad with rice vinegar provides refreshing balance without stealing the spotlight.

Creative Ways to Present

Why not have fun with your presentation? Serve the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in pretty stoneware bowls for a rustic, cozy feel. Layer the ingredients in glass jars for meal prep or picnic vibes. You can even build a platter, letting everyone assemble their own bowls—this interactive style is a hit for casual dinners or parties and encourages endless customization!

Make Ahead and Storage

Storing Leftovers

If you have leftovers—which might be unlikely given how addictive these bowls are—store the cooked steak and rice separately in airtight containers. This helps keep textures fresh and prevents the rice from getting mushy. The spicy cream sauce should also be kept in its own container to maintain its creamy consistency. Stored this way, everything stays fresh for up to 3 days in the refrigerator.

Freezing

Freezing the full assembled bowl is not ideal because the sauce can separate and rice texture can suffer. However, you can freeze marinated steak cubes (uncooked) in a sealed bag for up to 3 months. Thaw overnight in the fridge before cooking for a quick, ready-to-go meal. Rice can be frozen separately but sometimes benefits from a quick steam or reheat with added moisture to regain its fluffiness.

Reheating

When it’s time to enjoy leftovers of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, reheat the steak and rice gently in a skillet or microwave until warmed through—adding a splash of water or broth helps prevent drying out. The spicy cream sauce is best added fresh after reheating to preserve its texture and flavor. Stir it in just before serving for that creamy, spicy punch.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank, skirt, and New York strip steaks are ideal for their tenderness and flavor absorption, you can also use sirloin or ribeye if you prefer. Just be mindful of cooking times to avoid overcooking.

Is it possible to make the spicy cream sauce vegan?

Yes! Substitute the mayonnaise and sour cream with vegan alternatives like vegan mayo and cashew cream or a plant-based sour cream. Adjust the sriracha seasoning accordingly to keep that spicy kick.

How spicy is this recipe?

The heat level is moderate thanks to the gochujang and sriracha, but it’s easily adjustable. If you want it milder, reduce the amounts or use less spicy chili sauces; for more heat, feel free to increase the sriracha or add a pinch of chili flakes.

Can I prepare this dish ahead of time for meal prep?

Definitely! Marinate the steak overnight and cook portions as needed. Keep rice and sauce separate until mealtime, and assemble bowls fresh to maintain the best texture and flavor.

What other toppings can I add to these bowls?

Feel free to get creative! Pickled vegetables, fresh herbs like cilantro or mint, sliced avocado, or even a fried egg make fantastic additions that elevate the dish and bring exciting new flavors.

Final Thoughts

I can’t recommend these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce enough to anyone who loves vibrant, comforting food that’s easy to make yet impressive to serve. Whether you’re a Korean cuisine enthusiast or just diving in, this recipe invites you to enjoy a perfect blend of textures, flavors, and aromas. So go ahead, gather those ingredients, and treat yourself to a bowl full of happiness—you won’t regret it!

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

★★★★★

5.1 from 9 reviews

Author: Marina
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce blend bold Korean flavors with tender marinated steak, served over fluffy rice and topped with a creamy, spicy sauce. This easy-to-make dish offers a perfect balance of sweet, savory, and spicy notes, making it a delicious and versatile meal option perfect for weeknight dinners or casual gatherings.

Instructions

Marinate the Steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper to create the marinade. Add the steak cubes and toss thoroughly to coat them evenly with the mixture. Let the steak marinate for at least 30 minutes, or up to 2 hours for intensified flavor.
Cook the Steak: Heat a skillet or grill pan over medium-high heat. Place the marinated steak cubes on the hot pan and cook for approximately 3–4 minutes per side, achieving your preferred level of doneness. Once cooked, remove the steak from heat and allow it to rest for a few minutes to retain juices.
Prepare the Spicy Cream Sauce: Whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth and well combined. Taste and adjust seasoning if necessary to balance heat and creaminess.
Assemble the Bowls: Place a scoop of cooked rice in each serving bowl. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce. Serve immediately for the best flavor and texture experience.

Notes

For authentic Korean flavor, use gochujang from an Asian market or online store.
The steak cut can be substituted with your favorite tender beef such as ribeye or sirloin.
Brown rice or jasmine rice can be used as a healthier alternative to white rice.
Adjust the amount of sriracha in the sauce to control spice level according to preference.
Letting the steak rest after cooking helps keep the meat juicy and flavorful.
Leftover meat can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Marinating and Pan-Seared
Cuisine: Korean