Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Introduction

Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal perfect for any day of the week. Tender marinated steak is paired with fresh vegetables and a spicy cream sauce, all served over a bed of warm rice. This dish brings together bold Korean flavors with an easy-to-assemble approach.

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, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and toss to coat evenly. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
2. Step 2: While the steak marinates, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl to make the spicy cream sauce. Set aside.
3. Step 3: Heat a skillet or grill pan over medium-high heat. Remove the steak from the marinade and cook in batches for 2-3 minutes per side, until caramelized and cooked through. Set cooked steak aside.
4. Step 4: To assemble the bowls, start with a base of cooked rice. Top with cooked steak, shredded carrots, sliced cucumber, kimchi if using, and sliced green onions.
5. Step 5: Drizzle the spicy cream sauce over the bowls and sprinkle with sesame seeds if desired. Serve immediately and enjoy!

Tips & Variations

• For extra tenderness, slice the steak thinly against the grain before marinating.
• Substitute gochujang with a mix of chili paste and a little honey if you don’t have it on hand.
• Add avocado slices or pickled radishes for extra texture and flavor.
• Use cauliflower rice for a low-carb alternative.

Storage

Store any leftover steak and rice bowls separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over medium heat to avoid overcooking. Dress the bowls with fresh vegetables and sauce just before serving for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use sirloin, ribeye, or skirt steak, but flank steak is preferred for its texture and flavor when sliced thin.

Is there a vegetarian version of this dish?

Absolutely! Substitute the steak with marinated grilled tofu or tempeh and keep the same sauce and vegetables for a delicious vegetarian bowl.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

---

★★★★★

4.8 from 85 reviews

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

Pin Recipe

Print Recipe

Description

These Korean BBQ Steak Rice Bowls combine tender, marinated flank or sirloin steak with fresh vegetables and a spicy cream sauce for a flavorful and satisfying meal. Perfectly balanced with sweet, savory, and spicy elements, this dish is quick to prepare and great for weeknight dinners or meal prep.

---

Ingredients

Scale 1x2x3x

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)

Main Bowl Ingredients

• 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)

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, garlic, ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak to the marinade and toss 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. Set the sauce aside to let the flavors meld while you cook the steak.
3. Cooking the Steak: Heat a skillet or grill pan over medium-high heat until hot. Remove steak slices from the marinade, shaking off excess, and cook for 2-3 minutes on each side until caramelized and cooked through to your desired doneness. Transfer the steak to a plate and let it rest briefly.
4. Assembling the Bowls: Divide cooked rice between serving bowls. Top each bowl with the cooked steak slices, shredded carrots, cucumber slices, kimchi if using, and sliced green onions evenly distributed.
5. Finishing Touches: Drizzle the prepared spicy cream sauce over the top of each bowl. Sprinkle with sesame seeds for added texture and a nutty flavor if desired.
6. Serving: Serve the Korean BBQ steak rice bowls immediately while warm, making sure each bite has a balance of savory steak, fresh vegetables, and spicy cream sauce. Enjoy!

Notes

• Marinate the steak overnight for even more tender and flavorful meat.
• Use brown rice for a nuttier taste and additional fiber.
• Gochujang adds authentic Korean spice but can be omitted for a milder flavor.
• Kimchi is optional but adds a tangy, fermented note that complements the dish well.
• Leftover rice bowls can be refrigerated and enjoyed cold or reheated within 2 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Korean

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, Korean recipe, quick dinner, marinated steak