Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are the kind of meal that brings your favorite Korean barbecue haunt right into your own kitchen. Imagine tender, caramelized strips of steak layered over fluffy rice, surrounded by pops of bright veggies, and finished with a generous drizzle of creamy, spicy sauce. Each bite offers a delicious collision of textures and flavors—savory, tangy, crunchy, and refreshing. If you’ve been craving something vibrant and comforting, trust me: this is the go-to dinner you’ll want to make again and again.
Ingredients You’ll Need
This recipe keeps things simple, but every ingredient carries its weight, ensuring that every bowl is bursting with the perfect balance of taste, texture, and color. Here’s what you’ll need to craft Korean BBQ Steak Rice Bowls with Spicy Cream Sauce at home:
- Flank or skirt steak (1 lb, thinly sliced against the grain): Thin slices help the meat soak up the flavors quickly and stay tender; skirt or flank steak is perfect for this style.
- Cooked white rice (2 cups): The base that captures all the juicy steak and sauce; swap for jasmine or brown rice if you prefer.
- Shredded carrots (1 cup): Adds beautiful crunch and a hint of natural sweetness.
- Cucumber (1 cup, thinly sliced): Refreshing and crisp, it cuts through the richness of the steak and sauce.
- Kimchi (1/2 cup, optional): For those who love a kick of funk and spice, this takes the flavor story up a notch.
- Green onions (2, sliced): Offer a mild bite and brighten up every bowl visually and flavor-wise.
- Sesame seeds (1 tablespoon): A finishing sprinkle for nuttiness and a little crunch.
- Vegetable oil (1 tablespoon): Ensures your steak sears to caramelized perfection without sticking.
- Soy sauce (1/4 cup): The savory backbone of your BBQ marinade.
- Brown sugar (2 tablespoons): Promotes a luscious caramelization on the steak.
- Sesame oil (1 tablespoon): Nutty, fragrant, and classic in Korean-inspired dishes.
- Rice vinegar (1 tablespoon): Brightens up the marinade and balances salty and sweet elements.
- Garlic (2 cloves, minced): No Korean BBQ flavor is complete without its bold punch.
- Fresh ginger (1 teaspoon, grated): Adds warmth and signature zing to the marinade.
- Black pepper (1/2 teaspoon): Lends a subtle heat, letting the other flavors shine through.
- Mayonnaise (1/4 cup): The creamy base of your spicy sauce—use any variety you love.
- Sriracha (1 tablespoon): Packs a spicy punch and vibrant color into the cream sauce.
- Lime juice (1 teaspoon): Lifts and brightens the sauce, making each bite pop.
- Honey (1 teaspoon): A touch of sweetness ties the sauce together and balances the spice.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
Kick things off by whisking together all the Korean BBQ marinade ingredients—soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper—in a bowl. Add your thinly sliced steak and make sure every strip is luxuriously coated. Cover and let it rest in the refrigerator for at least 30 minutes, or up to two hours if you want even more flavor infusion. This short marinating time gives the steak its hallmark savory-sweet punch and irresistible tenderness.
Step 2: Make the Spicy Cream Sauce
While your steak is marinating, quickly mix up the spicy cream sauce. Whisk mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth and creamy. Set it aside—the anticipation will be worth it! This sauce is the magic that ties your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce together, balancing heat, tang, and richness for a finish you’ll want to put on everything.
Step 3: Cook the Steak
When you’re ready to eat, heat the vegetable oil in a large skillet over high heat. Remove the steak from the marinade (letting any excess drip off) and cook it in batches. Give each slice about 2–3 minutes per side for a gorgeous caramelized edge and juicy interior. Avoid crowding the pan, so every piece gets that signature BBQ sear rather than steaming.
Step 4: Assemble the Bowls
Now comes the satisfying part: assembly. Divide the cooked rice evenly among four bowls. Top each with a hearty portion of BBQ steak, then layer on shredded carrots, cucumbers, kimchi if you’re using it, and a sprinkle of sliced green onions. The vegetables should be arranged for maximum visual appeal—it’s all about that banchan-style array of freshness and flavor.
Step 5: Finishing Touches
Finish by drizzling the spicy cream sauce over your beautiful bowls and scattering sesame seeds on top. The final touch makes your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce restaurant-worthy—and trust me, they’ll taste even better than they look.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
The little things matter! A generous drizzle of spicy cream sauce, toasted sesame seeds, extra green onions, or even a quick sprinkle of chili flakes will elevate your bowls from great to unforgettable. Garnishes aren’t only for looks; they add fresh flavor and textural contrast every time you dig in.
Side Dishes
Round out your meal with a few Korean-inspired sides. Pickled daikon or radish, steamed edamame, or a simple Asian slaw pair beautifully. If you want to go all-out, serve your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce with small dishes of seaweed salad, mandu (Korean dumplings), or lightly dressed greens for an authentic Korean barbecue experience at home.
Creative Ways to Present
Don’t just serve everything in regular bowls—get playful! Try building mini rice bowl platters for a buffet, or pack the components bento-style for a fun lunch. For a party, set up a DIY bowl bar so everyone can customize their own Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, mixing and matching their favorite toppings and garnishes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the steak, rice, veggies, and sauce in separate airtight containers. This keeps everything tasting fresh and prevents the veggies from wilting or the rice from getting soggy. Everything will keep well in the refrigerator for up to three days.
Freezing
You can freeze the steak (after it’s cooked and cooled) and the rice separately in freezer-safe containers for up to two months. Be sure to portion them for easy reheating. However, skip freezing the veggies and spicy cream sauce, as their texture won’t hold up and is best enjoyed fresh.
Reheating
To reheat, microwave the rice and steak in short bursts until warm, or gently reheat in a skillet with a splash of water or broth to avoid drying out. Let the sauce and fresh toppings come to room temperature, then assemble your bowls as usual for a meal that tastes as good as new.
FAQs
Can I use a different cut of beef for these bowls?
Absolutely! While flank or skirt steak is traditional for its texture and flavor, sirloin, ribeye, or even thinly sliced chuck work great in Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Just make sure the beef is thinly sliced so it cooks quickly and absorbs the marinade.
Is the spicy cream sauce very hot?
Not overwhelmingly! The combination of mayonnaise and honey tempers the sriracha’s heat, creating a sauce that’s creamy with a pleasant, approachable kick. If you like it spicier, just add more sriracha to taste.
Can I make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce dairy-free or gluten-free?
Yes—this recipe is already dairy-free. For gluten-free, use tamari instead of soy sauce in the marinade, and double-check that your other sauces and kimchi don’t contain hidden wheat.
What other protein can I use instead of beef?
Feel free to swap the beef for chicken, pork, or tofu for a different spin! Each alternative soaks up the marinade beautifully; just be sure to adjust your cooking time accordingly—chicken or pork will need a bit more time, tofu should be pressed and seared until crisp.
Is there a way to make this dish ahead for meal prep?
Definitely! Prepare all the components in advance, store everything separately, and assemble just before eating. The steak and rice both reheat well, and freshening up the veggies and sauce will keep your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce vibrant for easy lunches all week long.
Final Thoughts
If you’re looking for a dinner that’s equal parts bold and comforting, put Korean BBQ Steak Rice Bowls with Spicy Cream Sauce at the top of your menu. With its irresistible balance of sweet, savory, and spicy, plus plenty of crunch, it’s the kind of meal everyone will look forward to. Gather your ingredients and treat yourself—you’ll want these bowls on repeat!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the bold flavors of Korean BBQ in these delectable Steak Rice Bowls topped with a spicy cream sauce. Tender marinated steak, crisp vegetables, and a creamy kick make this a satisfying meal.
Ingredients
Steak Rice Bowls:
- 1 lb flank or skirt steak, thinly sliced against the grain
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
Korean BBQ Marinade:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Korean BBQ Marinade: In a bowl, whisk together all marinade ingredients. Marinate steak for at least 30 minutes.
- Spicy Cream Sauce: Whisk together all sauce ingredients and set aside.
- Cooking: Cook marinated steak in a skillet until caramelized. Assemble bowls with rice, steak, vegetables, and sauce.
Notes
- Substitute jasmine or brown rice for white rice.
- Add shredded cabbage or radish for extra crunch.
- This recipe also works well with chicken or tofu.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
