If you love bold flavors, vibrant textures, and truly crave-worthy meals in one bowl, you’re going to fall head over heels for these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Imagine juicy, caramelized steak layered over fluffy rice, surrounded by a rainbow of crisp, fresh veggies, and drizzled with an irresistible zesty cream sauce that packs just the right kick. These bowls bring all the umami satisfaction and fiery excitement of Korean BBQ right to your home kitchen, making them perfect for cozy nights in or casual gatherings with friends. Best of all, they’re just as much fun to make as they are to eat!
Ingredients You’ll Need
This recipe keeps things refreshingly uncomplicated, yet each ingredient shines with a purpose—whether it’s building those BBQ flavors, adding crunch and color, or giving that final back-of-the-spoon finish with a luscious sauce. Here’s what you’ll need for your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, and why:
- Flank steak or ribeye, thinly sliced against the grain: Choosing the right cut ensures your steak turns meltingly tender and soaks up the marinade beautifully.
- Low-sodium soy sauce: Delivers deep, savory flavor without overpowering the other ingredients; go for low-sodium to keep things balanced.
- Brown sugar: Adds a touch of sweetness to round out the saltiness and help the steak develop that mouthwatering caramelized crust.
- Sesame oil: A little goes a long way in providing nutty, toasty undertones that are classic in Korean BBQ.
- Garlic, minced: Infuses the marinade with delicious punch and aroma.
- Fresh ginger, grated: Lends subtle heat and freshness, keeping every bite lively.
- Green onions, sliced: Brighten up the marinade and add pops of color to the final bowl.
- Rice vinegar: Brings gentle acidity that keeps the flavors clear and vibrant.
- Gochujang (Korean chili paste): Sweet, spicy, and funky—this paste is essential for that unmistakable Korean flavor.
- Cooked white rice or jasmine rice: The fluffy, neutral base that carries all the bold ingredients.
- Shredded carrots: Crisp and sweet, they add crunch and a burst of sunny color.
- Cucumber, sliced: Cool and refreshing, cucumbers balance the heat and keep the bowl light.
- Shredded purple cabbage: Adds crunch, fabulous color, and an earthy note to round things out.
- Sesame seeds for garnish (optional): Bring an extra layer of texture and a pretty finish if you like.
- Mayonnaise: The creamy backbone for the spicy sauce.
- Sriracha: Gives the sauce its fiery kick—add as much or as little as you prefer!
- Lime juice: Keeps the cream sauce bright and adds a burst of citrusy flavor.
- Honey: Touch of sweetness smooths out the heat in the sauce.
- Salt: A pinch is all you need to tie everything together.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
The magic starts here! In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, rice vinegar, and gochujang. Add your thinly sliced steak and toss well to coat every morsel. Cover and pop it in the fridge to marinate for at least 30 minutes; this time lets those flavors work their way into the meat, making every bite unforgettable.
Step 2: Make the Spicy Cream Sauce
While your steak marinates, mix up the spicy cream sauce—this dreamy drizzle takes the bowls to another level. Combine the mayonnaise, sriracha, lime juice, honey, and a pinch of salt in a small bowl. Whisk until smooth, then set aside in the fridge so it’s ready for action. Feel free to taste and tweak the sriracha to your spice preference!
Step 3: Cook the Steak
Heat a large skillet or grill pan over medium-high heat until it’s nice and hot. Add the marinated steak in batches, making sure not to crowd the pan. Cook for just 2-3 minutes on each side—enough to get a gorgeous sear and preserve the juiciness inside. Adjust the timing for your preferred doneness, but keep it quick for ultra-tender bites.
Step 4: Prepare the Bowls
With everything ready, it’s time to build your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Divide the warm, cooked rice among four bowls. Artfully top each serving with a generous mound of cooked steak, then arrange the shredded carrots, cucumber slices, and purple cabbage in playful clusters around the edges. Drizzle with plenty of spicy cream sauce and scatter some sesame seeds over the top if you love a little extra crunch.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
A finishing flourish makes all the difference! A sprinkle of toasted sesame seeds brings a lovely nuttiness and crunch, while more sliced green onions add color and a fresh bite. If you’re feeling fancy, try a few thin slices of avocado or a jammy soft-boiled egg for extra richness—your bowl, your rules.
Side Dishes
These bowls are hearty enough to stand alone, but they love a good sidekick. Serve alongside simple kimchi for zingy heat, a quick cucumber salad for coolness, or steamed edamame sprinkled with sea salt. If you want to round out the meal, miso soup or a light Asian slaw complement the bold flavors beautifully.
Creative Ways to Present
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce look beautiful assembled in classic bowls, but you can get creative! Try serving them in small mason jars for a picnic, build them buffet-style so everyone customizes their own bowl, or pile everything onto a big platter for a colorful, family-style feast where everyone digs in together.
Make Ahead and Storage
Storing Leftovers
Have extra? Pack the steak, rice, veggies, and spicy cream sauce separately in airtight containers to keep everything fresh and vibrant. The rice and veggies last up to 4 days in the fridge, while the sauce keeps for about a week. Simply assemble when hunger calls!
Freezing
The marinated steak freezes beautifully—just pop it (raw and marinaded) into a freezer bag and thaw overnight in the fridge before cooking. While fresh veggies don’t freeze well, you can always prepare the steak and rice ahead for a lightning-fast dinner later.
Reheating
For maximum tenderness, reheat the steak in a skillet over medium heat for a minute or two, or give it a quick zap in the microwave. Warm the rice separately, then add cold crunchy veggies and a fresh drizzle of spicy cream sauce to restore every bit of that just-made deliciousness.
FAQs
Can I use a different cut of steak for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce?
Absolutely! Flank steak and ribeye work wonders because they’re flavorful and tender, but sirloin or skirt steak are also great alternatives if that’s what you have. Just be sure to slice thinly and against the grain for the best texture.
How spicy is the spicy cream sauce?
The heat level is totally adjustable—it’s mildly spicy as written, but feel free to add more or less sriracha depending on your comfort zone. You can even add a splash of extra lime juice or honey to dial back the fire if needed.
Can I make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce gluten-free?
Yes you can! Swap out the soy sauce for tamari or coconut aminos, and just double-check that your gochujang is gluten-free (some brands do include wheat). All the other ingredients are naturally gluten-free.
What other vegetables could I use?
Think of these bowls as a blank canvas—radishes, bell peppers, snap peas, or even blanched broccoli all work beautifully. Use what’s crisp, colorful, and in season, and don’t be afraid to mix and match textures.
Can I make this dairy-free?
Definitely! The dish is naturally dairy-free, and you can make the spicy cream sauce with your favorite vegan mayo for the same great flavor and creamy texture.
Final Thoughts
With their explosion of color, flavor, and texture, Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a dinner you’ll be dreaming about long after your last bite. They bring a little everyday magic to the table and are so much fun to personalize. Give them a try and get ready for rave reviews from your family or friends—this is one recipe you’ll want to make again and again!
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Korean BBQ Steak Rice Bowls with a Spicy Cream Sauce are a delightful fusion of flavors and textures. Tender marinated steak served over fluffy rice, topped with crisp vegetables, and drizzled with a creamy, spicy sauce – a satisfying and flavorful meal in a bowl.
Ingredients
For the Steak:
- 1 pound flank steak or ribeye, thinly sliced against the grain
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
For the Bowls:
- 3 cups cooked white rice or jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 1 cup shredded purple cabbage
- 1 tablespoon sesame seeds for garnish (optional)
For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey
- Pinch of salt
Instructions
- Marinate the Steak: In a medium bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, rice vinegar, and gochujang. Toss in the sliced steak, cover, and marinate in the refrigerator for at least 30 minutes.
- Prepare the Spicy Cream Sauce: In a small bowl, mix mayonnaise, sriracha, lime juice, honey, and salt. Refrigerate until ready to use.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak in batches for 2-3 minutes per side until cooked to your liking.
- Assemble the Bowls: Divide rice among bowls. Top with steak, carrots, cucumber, and cabbage. Drizzle with spicy cream sauce and sprinkle with sesame seeds if desired.
- Serve: Enjoy your Korean BBQ Steak Rice Bowls immediately.
Notes
- Enhance with sliced avocado or a soft-boiled egg for added richness.
- Adjust the spiciness of the cream sauce to suit your preference.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
