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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Ash Tyrrell

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

The first time I made these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, 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.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. Whisk mayonnaise, Sriracha, lime juice, and honey until smooth. Taste and adjust spice or sweetness as needed. Refrigerate until ready to serve.
  4. 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.
  5. 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.