The first time I made this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe, I couldn’t believe how quickly such a flavorful dinner came together. I was craving something bold and comforting after a busy day, and this bowl checked every box — juicy steak, fluffy rice, crisp veggies, and a creamy spicy drizzle.
Every bite felt perfectly balanced between sweet, savory, and spicy. I also loved how easy it was to customize based on what I had at home. If you enjoy vibrant, hearty meals, this recipe is one you’ll want to make again and again, especially when followed by a sweet treat like Chocolate Heart Thumbprint Cookies Recipe to round out the meal.
Ingredients
Here’s everything needed to build a delicious and balanced rice bowl, along with tips to make each component shine.
For the Marinade
- 1 lb thinly sliced flank or sirloin steak – Thin slices cook quickly and absorb marinade better for tender bites.
- ¼ cup soy sauce – Adds salty depth while helping tenderize the beef.
- 2 tbsp brown sugar – Balances savory flavors and helps caramelize the steak.
- 1 tbsp sesame oil – Provides a nutty aroma essential in Korean-style dishes.
- 2 cloves garlic, minced – Fresh garlic delivers stronger flavor than bottled versions.
- 1 tsp grated fresh ginger – Adds brightness that cuts through the richness.
- 1 tbsp rice vinegar – Light acidity enhances the marinade.
- 1 tsp gochujang (Korean chili paste) – Key ingredient for authentic heat and flavor.
For the Rice
- 2 cups cooked white or brown rice – Jasmine or short-grain rice works best for soft, fluffy texture.
- Water and a pinch of salt – Ensures evenly seasoned grains.
For the Spicy Cream Sauce
- ¼ cup mayonnaise – Creates the creamy base for the sauce.
- 1 tbsp Sriracha – Adjust to control spice level.
- 1 tsp lime juice – Adds freshness and balances richness.
- 1 tsp honey – Slight sweetness smooths out the heat.
Toppings & Garnishes
- 1 cup shredded carrots – Adds crunch and color contrast.
- 1 cup cucumber slices – Cooling element that balances spicy flavors.
- 2 green onions, sliced – Bright finishing touch.
- 1 tbsp sesame seeds – Adds nutty crunch.
- ½ cup kimchi (optional) – Tangy fermented kick for added depth.
Note: This recipe makes approximately four hearty servings, ideal for family dinners or meal prepping.
Variations
This bowl is easy to customize depending on preferences or dietary needs:
- Swap steak with grilled chicken, shrimp, or tofu for variety.
- Replace rice with cauliflower rice or quinoa for a lighter option.
- Add sautéed spinach, broccoli, or edamame for extra vegetables.
- Use vegan mayonnaise for a dairy-free sauce option.
- Add avocado slices or pickled vegetables for extra flavor layers.
Cooking Time
Here’s the approximate time needed:
- Prep Time: 15 minutes (plus marinating time)
- Cooking Time: 15 minutes
- Total Time: About 30 minutes, excluding marinating
Equipment You Need
- Sharp knife – For slicing steak thinly and evenly
- Mixing bowls – For marinade and sauce preparation
- Skillet or grill pan – To cook steak quickly with good sear
- Rice cooker or pot – For cooking fluffy rice
- Measuring cups and spoons – To keep flavors balanced
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe?
These bowls come together quickly once everything is prepped. The key steps are marinating, cooking, and assembling with fresh toppings. Each component can be prepared ahead for easier cooking.
Prepare the Marinade
Mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang in a bowl. Add steak slices and coat well. Refrigerate for at least 30 minutes so flavors soak into the meat.
Cook the Rice
Rinse rice until water runs clear for fluffier texture. Cook with water and salt until tender and keep warm. Preparing rice while the steak marinates saves time.
Make the Spicy Cream Sauce
Whisk mayonnaise, Sriracha, lime juice, and honey until smooth. Taste and adjust spice or sweetness as needed. Refrigerate until ready to serve.
Cook the Steak
Heat a skillet over medium-high heat and cook marinated steak for 3–4 minutes per side until nicely browned. Let meat rest briefly, then slice thinly for tender bites.
Assemble the Bowls
Add rice to serving bowls, top with steak, carrots, cucumbers, and optional kimchi. Finish with spicy cream sauce, green onions, and sesame seeds for color and flavor.
Additional Tips for Making This Recipe Better
From my own experience making this recipe multiple times:
- I marinate the steak overnight whenever possible for deeper flavor.
- I always slice the steak against the grain to keep it tender.
- Adding a squeeze of lime before eating brightens everything.
- I taste the sauce first and sometimes add extra honey or Sriracha depending on mood.
- Warm rice just before serving so bowls stay comforting and fresh.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe?
Serve in wide bowls so all colorful ingredients show beautifully. Garnish with extra green onions and sesame seeds for presentation. Offer extra sauce on the side so guests can adjust spice levels.
Pair with pickled vegetables or light soup for a complete meal experience, and for special occasions, serving dessert alongside dishes such as Heart-Shaped Brownies Recipe makes the meal feel even more satisfying.
Nutritional Information
Approximate values per serving:
- Calories: ~530 kcal
- Protein: ~32 g
- Carbohydrates: ~42 g
- Fat: ~24 g
Make Ahead and Storage
Storing
Store cooked steak, rice, and sauce separately in airtight containers in the refrigerator. This keeps vegetables crisp and textures fresh for up to 3–4 days.
Reheating
Reheat steak and rice in the microwave or stovetop until warm. Add fresh toppings and sauce after reheating to maintain flavor and texture.
Freezing
Freezing is not recommended because sauce and vegetables lose texture when thawed. Fresh preparation provides best quality.
Why You’ll Love This Recipe?
These bowls are popular in my kitchen for several reasons:
- Bold, balanced flavors make every bite exciting.
- Quick preparation makes it ideal for busy weeknights.
- Flexible ingredients allow easy customization.
- Great for meal prep without becoming boring.
- Looks impressive while being simple to cook.
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Ingredients
Method
- Mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang in a bowl. Add steak slices and coat well. Refrigerate for at least 30 minutes so flavors soak into the meat.
- Rinse rice until water runs clear for fluffier texture. Cook with water and salt until tender and keep warm. Preparing rice while the steak marinates saves time.
- Whisk mayonnaise, Sriracha, lime juice, and honey until smooth. Taste and adjust spice or sweetness as needed. Refrigerate until ready to serve.
- Heat a skillet over medium-high heat and cook marinated steak for 3–4 minutes per side until nicely browned. Let meat rest briefly, then slice thinly for tender bites.
- Add rice to serving bowls, top with steak, carrots, cucumbers, and optional kimchi. Finish with spicy cream sauce, green onions, and sesame seeds for color and flavor.
Notes
- I marinate the steak overnight whenever possible for deeper flavor.
- I always slice the steak against the grain to keep it tender.
- Adding a squeeze of lime before eating brightens everything.
- I taste the sauce first and sometimes add extra honey or Sriracha depending on mood.
- Warm rice just before serving so bowls stay comforting and fresh.
