If you’re craving a meal that’s bursting with bold flavors and satisfying textures, the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is exactly what you need. This dish perfectly balances tender, marinated steak with fresh, crunchy vegetables and a luscious spicy cream sauce that brings everything together in a bowlful of pure delight. Whether you’re cooking for family, friends, or just yourself, these bowls are an irresistible way to enjoy Korean-inspired flavors with an easy, stovetop method that fits right into your busy life.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that combine to create a harmony of taste and texture. Each component plays a crucial role, from the savory marinade that tenderizes the steak to the bright veggies adding freshness and color.
- 1 pound flank steak or sirloin (thinly sliced): The star protein that soaks up the rich marinade for that perfect BBQ flavor.
- 1/4 cup low-sodium soy sauce: Adds umami depth without overpowering the dish.
- 2 tablespoons brown sugar: Brings a subtle sweetness to balance the spicy and savory notes.
- 1 tablespoon sesame oil: Infuses a toasty nuttiness that’s classic in Korean cooking.
- 2 cloves garlic (minced): Provides aromatic warmth and sharpness.
- 1 teaspoon fresh ginger (grated): Adds a zesty freshness that brightens the marinade.
- 1 tablespoon rice vinegar: Gives the steak a slight tang to cut through richness.
- 1 teaspoon gochujang (Korean chili paste): The secret ingredient that brings mild heat and depth.
- 1/4 teaspoon black pepper: A touch of peppery spice for balance.
- 2 cups cooked jasmine or short-grain rice: The fluffy base that soaks up all the delicious juices.
- 1 cup shredded carrots: Adds crisp texture and vibrant color.
- 1 cup cucumber (sliced or julienned): Offers refreshing crunch and coolness.
- 1/2 cup kimchi (optional): Brings a fermented tang and extra spice (totally worth it).
- 2 green onions (sliced): For a mild oniony punch and a pop of green.
- 1 tablespoon sesame seeds: Provides a nutty finish and subtle crunch.
- 1/3 cup mayonnaise: The creamy base of the spicy cream sauce.
- 1–2 tablespoons sriracha (to taste): Adds heat and vibrant color to the sauce.
- 1 teaspoon lime juice: Brings brightness and a touch of acidity.
- 1 teaspoon honey: Smooths out the sauce with gentle sweetness.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by whisking together soy sauce, brown sugar, sesame oil, minced garlic, freshly grated ginger, rice vinegar, gochujang, and black pepper in a medium bowl. Toss the thinly sliced steak in this flavorful marinade, ensuring every piece is well coated. Pop it into the fridge for at least 30 minutes, but if you have the time, letting it soak up those flavors for up to 8 hours will deepen the taste and make the steak irresistibly tender.
Step 2: Prepare the Sauce and Veggies
While the steak marinates, cook your jasmine or short-grain rice to fluffy perfection. In a small bowl, mix mayonnaise, sriracha, lime juice, and honey until smooth and creamy — this spicy cream sauce is going to be the luscious tie that unites all the ingredients in every bite. Don’t forget to slice or julienne your cucumber and shred those carrots for fresh, crisp texture, and if you’re using kimchi, have it ready to bring that signature tangy kick.
Step 3: Cook the Steak
Heat a skillet or grill pan over medium-high heat until hot. Remove the steak from its marinade, letting the excess drip off, then cook in batches so the meat browns beautifully – about 2 to 3 minutes per side. You’re looking for a nice caramelized crust with the inside cooked through but still juicy. Once cooked, let the steak rest briefly to lock in the juices before slicing further if needed.
Step 4: Assemble the Bowls
Time to bring everything together. Start with a hearty bed of warm rice in each bowl. Arrange the tender slices of Korean BBQ steak on top, then add a colorful layer of shredded carrots, crisp cucumber, and optional kimchi. Scatter sliced green onions over the top, drizzle generously with your spicy cream sauce, and sprinkle with sesame seeds. This vibrant, hearty bowl is all about combining textures and flavors that sing in harmony.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
To elevate these bowls, you can add a few sprigs of fresh cilantro or an extra sprinkle of toasted sesame seeds. Thinly sliced red chili or a wedge of lime on the side adds a zesty brightness that complements the savory steak perfectly.
Side Dishes
A light, refreshing cucumber salad or steamed edamame pairs wonderfully, balancing the richness of the steak and the cream sauce. For a warming complement, consider a bowl of miso soup or simple vegetable stir-fry.
Creative Ways to Present
If you want to impress, serve the components separately in small bowls for a DIY assembly experience so everyone can customize their own Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. Or line up a colorful platter with the steak, rice, veggies, and sauces arranged beautifully, making it inviting and interactive for your guests.
Make Ahead and Storage
Storing Leftovers
Leftover steak and rice bowls can be stored in an airtight container in the refrigerator for up to 3 days. Keep the spicy cream sauce separate to maintain its fresh texture and flavor when reheating.
Freezing
This dish doesn’t freeze exceptionally well because of the fresh veggies and cream sauce, but you can freeze the marinated steak uncooked for up to 1 month. Thaw it overnight in the fridge before cooking to enjoy later.
Reheating
Reheat the rice and steak gently in a skillet or microwave until warmed through. Add fresh vegetables and drizzle with the spicy cream sauce just before serving for the best texture and flavor.
FAQs
Can I use a different cut of steak?
Absolutely! Flank steak or sirloin works best because they’re lean and flavorful, but you can also try skirt steak or even ribeye if you prefer a bit more marbling. Just adjust cooking time to prevent overcooking.
Is gochujang very spicy?
Gochujang has a mild to moderate heat level with a unique sweet and savory flavor. You can adjust how much you use depending on how spicy you like your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe.
Can I make this recipe dairy-free?
Yes! This recipe is naturally dairy-free since the spicy cream sauce uses mayonnaise as a base. Just confirm your mayo is free from dairy ingredients.
What can I substitute for the spicy cream sauce?
If you want a lighter option, try a simple soy-lime dressing or a drizzle of sesame oil mixed with chili flakes. However, the spicy cream sauce really ties all the flavors together beautifully.
Can I meal prep these bowls?
Definitely! Prepare all components ahead of time, store separately, and assemble when ready to eat. Just keep veggies and sauce separate to maintain the freshest texture.
Final Thoughts
Trust me, once you try the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe, it’s going to become a fast favorite in your meal rotation. The way the tender steak, crunchy veggies, and creamy, spicy sauce come together is pure magic. Give this recipe a go the next time you’re craving something flavorful, satisfying, and simple to make – you won’t regret it!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Dairy-Free
Description
A vibrant and flavorful Korean BBQ Steak Rice Bowl featuring marinated flank steak cooked to perfection, served atop jasmine rice with fresh vegetables, kimchi, and drizzled with a creamy, spicy sriracha sauce. Perfect for a quick and satisfying weeknight meal with a perfect balance of heat, umami, and freshness.
Ingredients
For the Steak & Marinade:
- 1 pound flank steak or sirloin, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon gochujang (Korean chili paste)
- 1/4 teaspoon black pepper
For the Bowls:
- 2 cups cooked jasmine or short-grain rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced or julienned
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
For the Spicy Cream Sauce:
- 1/3 cup mayonnaise
- 1–2 tablespoons sriracha, to taste
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the marinade and marinate steak: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper until evenly combined. Add the thinly sliced steak, toss well to coat all pieces, and cover. Refrigerate to marinate for at least 30 minutes or up to 8 hours for deeper flavor.
- Prepare rice and vegetables: While the steak is marinating, cook jasmine or short-grain rice according to package instructions if not already cooked. Shred the carrots and slice or julienne the cucumber. Set kimchi, green onions, and sesame seeds aside for assembly.
- Make the spicy cream sauce: In a small bowl, combine mayonnaise, sriracha, lime juice, and honey. Mix well until smooth. Taste and adjust the amount of sriracha to your preferred spice level.
- Cook the steak: Heat a skillet or grill pan over medium-high heat until hot. Remove the steak slices from the marinade, allowing excess to drip off. Cook steak in batches for 2–3 minutes on each side until nicely browned and cooked through. Avoid overcrowding the pan to get a good sear. Let the cooked steak rest briefly before assembling.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each with cooked steak, shredded carrots, cucumber slices, kimchi if using, and sliced green onions. Drizzle with the spicy cream sauce and sprinkle sesame seeds on top. Serve warm immediately for best flavor and texture.
Notes
- For a low-carb alternative, substitute cauliflower rice for the jasmine rice.
- Add a fried or soft-boiled egg on top for extra richness and protein.
- Gochujang, the Korean chili paste, provides signature flavor and mild heat. It is available at most international or Asian grocery stores.
- Marinating the steak longer enhances the depth of flavor but is not mandatory.
- Use low-sodium soy sauce to control the saltiness of the dish.
