Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

If you’re ready for a meal that’s bursting with color, bold flavors, and fun, you need to make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This dish brings together tender marinated steak, fluffy rice, crisp veggies, and a dreamy spicy cream sauce that ties every bite together. It’s the kind of bowl that hits every note: sweet, savory, umami, spicy, and refreshing, all in perfect balance. Easy enough for a weeknight but impressive enough for guests, these bowls are a celebration of textures and tastes you simply can’t resist.

this Recipe

Ingredients You’ll Need

The beauty of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is that the ingredients are familiar, yet when combined, they transform into something magical. Each one adds something unique—whether it’s depth, crunch, or the signature kick you crave in Korean cuisine.

• Steak (flank or sirloin): Thinly sliced for quick marinating and juicy, flavor-packed bite every time.
• Soy sauce: Gives the steak a deep, salty base, making every bite extra savory.
• Brown sugar: Balances the saltiness with a subtle hint of caramel sweetness.
• Sesame oil: Adds a nutty aroma that’s utterly essential for authentic Korean flavor.
• Garlic & ginger: Freshly grated for a pungent punch that wakes up the marinade.
• Cooked white or jasmine rice: Pillowy-soft, perfect for soaking up all the saucy goodness.
• Cucumber & carrot (julienned): Brings crispness and color to contrast the rich steak.
• Green onion: Thinly sliced for a pop of freshness and a touch of gentle heat.
• Gochujang (Korean red chili paste): Delivers a savory, sweet, and spicy backbone to your sauce.
• Mayonnaise: Turns the spicy cream sauce silky and luscious.
• Rice vinegar: Adds brightness to balance the richness of the sauce.
• Toasted sesame seeds: For crunch and a final hit of nutty flavor.
• Optional toppings (pickled radish, avocado, or nori strips): For extra flair and even more texture if you’re feeling fancy.

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

Step 1: Marinate the Steak

Start by making the marinade in a medium bowl: whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the thinly sliced steak and toss until every piece is well coated. For best flavor, let it marinate in the fridge for at least 30 minutes (an hour is even better). This step makes the steak deliciously tender and full of those big, bold Korean BBQ flavors.

Step 2: Whip Up the Spicy Cream Sauce

While the steak is soaking up flavor, mix together gochujang, mayonnaise, and rice vinegar in a small bowl. This spicy cream sauce is the magic that makes Korean BBQ Steak Rice Bowls with Spicy Cream Sauce so irresistible—it’s creamy, bright, and the perfect balance of heat and tang. Taste it and adjust the spice level to your liking; you can always add more gochujang if you love it spicy.

Step 3: Prep the Veggie Toppings

Julienne the cucumber and carrot into thin matchsticks, slice the green onion, and get any optional toppings ready. The fresh veggies bring crunch, color, and a refreshing contrast to the rich steak and sauce.

Step 4: Cook the Steak

Heat a skillet over high heat. Once hot, add the marinated steak in a single layer. Let it sear undisturbed for about 1 minute, then stir-fry for another 2-3 minutes until it’s caramelized and just cooked through. Don’t overcrowd the pan—cook in batches if necessary so each piece gets a beautiful char.

Step 5: Assemble Your Bowls

Scoop cooked rice into each bowl, then pile on the sizzling steak straight from the pan. Top with the fresh veggies, a generous drizzle of spicy cream sauce, and finish with sesame seeds and any optional toppings. Each bowl of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is ready to grab, mix, and devour!

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

Garnishes

Don’t skip the garnishes—they’re more than just decoration! A sprinkle of toasted sesame seeds, extra green onions, and even some nori strips give every bite more crunch and flavor. For a tangy twist, add a few slices of pickled radish or a scattering of avocado for creaminess.

Side Dishes

These rice bowls are amazing on their own, but pairing them with quick kimchi, steamed edamame, or a bowl of miso soup creates a full meal that feels restaurant-worthy. For a Korean feast, set out a couple small banchan (side dishes) like pickled vegetables or spicy cucumbers.

Creative Ways to Present

Layer the ingredients artfully in wide bowls or serve everything family-style so everyone can build their own masterpiece. For a fun twist, use sushi rice and roll everything up into seaweed for DIY sushi burritos. No matter how you present them, Korean BBQ Steak Rice Bowls with Spicy Cream Sauce always steal the spotlight.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the steak, rice, veggies, and sauce in separate airtight containers in the fridge. This keeps everything fresh and allows you to reheat only what you need. Everything will stay tasty for up to 3 days.

Freezing

The marinated but uncooked steak can be frozen for up to 2 months. For best results, freeze it flat in a zip-top bag so it thaws quickly. The veggies and sauce don’t freeze well, so it’s best to make those fresh. Cooked steak can also be frozen, but it’s best enjoyed freshly made to keep its tender texture.

Reheating

To warm up leftover steak, quickly reheat it in a hot skillet or microwave in short bursts just until heated through—you don’t want to overcook it. The rice can be fluffed up with a splash of water before microwaving. Add fresh veggies and sauce after reheating for maximum crunch and creaminess in your revived Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.

FAQs

Can I use a different protein instead of steak?

Definitely! Thinly sliced chicken or pork both work beautifully with this marinade and will give you a similar taste experience. For a vegetarian option, try marinated tofu or mushrooms for a hearty, satisfying alternative.

Where can I find gochujang?

Gochujang is available in Asian markets, many major grocery stores with an international aisle, or online. It lasts a long time in the fridge, so it’s always worth having on hand for dishes like Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.

How spicy is the sauce?

The spicy cream sauce is mild to moderately spicy, depending on how much gochujang you use. Start with a little, taste as you go, and add more if you love heat—it’s easy to customize.

Can I make it gluten-free?

Yes! Simply use tamari or coconut aminos instead of soy sauce and double-check your gochujang and other sauces for gluten. That way, you can enjoy every bite of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce worry-free.

What’s the best rice to use?

Short-grain white rice or jasmine rice is classic, but feel free to use brown rice or even cauliflower rice for a lighter twist. The important thing is that it’s fluffy and warm to soak up all those delicious flavors.

Final Thoughts

Once you try Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, you’ll wonder how you ever lived without them. They’re fun to make, even more fun to eat, and bring people together over a bowl full of flavor. Gather your ingredients and let your kitchen become the hottest spot on the block—your taste buds are in for a treat!

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