If you love vibrant, flavorful meals that come together quickly and satisfy every craving, then you are going to absolutely adore this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. It’s like a celebration of bold Korean flavors wrapped up in a wholesome bowl packed with tender marinated steak, crisp fresh veggies, and a luscious spicy cream sauce that brings everything to life. This recipe is perfect for busy weeknights or impressing friends with a meal that tastes way more intricate than the effort it really takes. Trust me, once you try these bowls, they’ll become a fast favorite in your kitchen rotation.
Ingredients You’ll Need
Crafting the perfect Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is all about simple ingredients that each play an essential role in balancing flavor, texture, and color. From the savory marinated steak to the creamy, spicy drizzle, every component shines and works harmoniously.
- 1 lb flank or skirt steak: Thinly sliced for quick, flavorful cooking and tender bites.
- 3 tbsp soy sauce: Adds the deep saltiness and umami punch integral to Korean BBQ.
- 2 tbsp sesame oil: Delivers nutty aroma and richness to the marinade and sauce.
- 1 tbsp brown sugar: Balances savory with a touch of mild sweetness that caramelizes beautifully on the steak.
- 2 tbsp rice vinegar: Brings brightness and subtle tang to the marinade and sauce.
- 2 cloves garlic, minced: Fresh garlic provides that unmistakable punch and depth.
- 1 tsp fresh ginger, grated: Adds a zingy warmth essential to Korean flavors.
- 1 tbsp gochujang: Korean chili paste delivering that classic spicy, sweet, and fermented flavor.
- 1 tsp sesame seeds: Toasted for a little crunch and a lovely visual touch.
- 1 green onion, chopped: For a fresh, mild onion flavor on top.
- ½ cup mayonnaise: Base for the creamy, spicy drizzle that ties the bowl together.
- 2 tbsp gochujang: Incorporated in the sauce for extra heat and complexity.
- 1 tsp garlic powder: Enhances the creamy sauce with subtle garlicky depth.
- 1 tbsp honey: Adds smooth sweetness balancing the heat.
- 1 tbsp water: Helps achieve the perfect sauce consistency.
- Salt and pepper: To taste, finishing the sauce just right.
- 2 cups cooked white or brown rice: The comforting, neutral base soaking up all those delicious flavors.
- 1 cucumber, thinly sliced: Provides refreshing crunch and color contrast.
- 1 carrot, julienned: Adds sweetness and texture to the bowls.
- 1 avocado, sliced: Offers creamy richness that perfectly cools the spice.
- 2-3 boiled eggs (optional): Adds protein and a silky texture boost.
- Pickled vegetables (optional): A tangy, bright garnish that enhances the bowl’s flavor layers.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by creating a vibrant marinade with soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. This magic mix will infuse your steak with those signature Korean BBQ flavors. Place the thinly sliced steak into this marinade, making sure every piece is well coated. Let it sit for at least 30 minutes—if you can wait longer, refrigeration up to 2 hours intensifies the flavor wonderfully.
Step 2: Make the Spicy Cream Sauce
While the steak marinates, whip up the spicy cream sauce that makes this recipe stand out. Combine mayonnaise with gochujang, rice vinegar, sesame oil, garlic powder, honey, and a little water to loosen it up. Adjust the sauce thickness by adding water gradually and season with salt and pepper. The result is a silky, spicy, and slightly sweet sauce that perfectly complements the grilled meat and fresh veggies.
Step 3: Cook the Steak
Heat a grill pan or heavy skillet over medium-high heat until very hot. Add the marinated steak slices and sear them quickly for 2 to 3 minutes per side. You want a beautiful caramelized crust while maintaining juicy tenderness inside. Once cooked to your preferred doneness, remove from heat and let the steak rest briefly—this keeps it tender and flavorful.
Step 4: Assemble the Rice Bowls
Now for the fun part! Divide the warm, cooked rice evenly into serving bowls. Layer on the grilled steak, then arrange fresh cucumber slices, julienned carrots, and creamy avocado slices on top. If you love eggs, halved boiled eggs add an extra indulgent protein punch. Garnish with crunchy sesame seeds, chopped green onions, and tangy pickled vegetables if you have them on hand.
Step 5: Drizzle the Sauce
The final flourish is a generous drizzle of the spicy cream sauce over each bowl. This luscious topping ties every bite together, adding creaminess and a spicy kick that keeps you coming back for more. Serve immediately to enjoy the contrasting textures and flavors at their peak.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Don’t skip the garnishes! A sprinkle of toasted sesame seeds, sliced green onions, and a few pickled vegetables brighten the dish’s appearance and add subtle pops of flavor and texture. They make your bowl feel extra special and authentic.
Side Dishes
This dish shines on its own, but if you want to elevate your meal, consider light, crisp sides like kimchi or a simple cucumber salad. These refreshing accompaniments balance the richness of the steak and sauce and bring a perfect Korean-inspired touch to the table.
Creative Ways to Present
Try serving your bowls in individual stoneware or bamboo bowls for a rustic, elegant vibe. Or go casual with colorful meal prep containers to enjoy the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe as a grab-and-go lunch. Adding edible flowers or microgreens as a final pop of color can turn a humble bowl into a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
You can store leftover steak, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping components separate helps maintain the best texture and flavor when you’re ready to enjoy them again.
Freezing
While the steak and rice freeze well individually, the spicy cream sauce is best fresh and shouldn’t be frozen. Freeze the steak and rice in portion-sized containers, thaw overnight in the fridge, and add freshly made sauce when reheating.
Reheating
For best results, gently reheat the steak and rice in a skillet over medium heat until warmed through. Avoid microwaving directly with the sauce on top, as the cream sauce can separate. Instead, add the sauce fresh just before serving to preserve its silky texture and flavor.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank or skirt steak is ideal due to its tenderness and quick cooking time, thinly sliced sirloin or even ribeye will also work beautifully. The key is slicing thin to ensure quick cooking and maximum flavor absorption.
Is gochujang very spicy?
Gochujang has a moderate heat level combined with sweetness and umami. You can adjust how much you use in the marinade and sauce to fit your spice tolerance, making this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe as mild or spicy as you like.
Can I make this recipe vegetarian or vegan?
For a vegetarian version, you can swap the steak for grilled mushrooms or tofu marinated in the same sauce. Use vegan mayo in the spicy cream sauce and load the bowl with extra veggies and pickled items for a delicious plant-based meal.
What can I substitute for rice vinegar if I don’t have it?
Apple cider vinegar or white wine vinegar make good substitutes for rice vinegar in this recipe. Use slightly less to avoid overpowering the delicate balance of flavors.
How long does it take to marinate the steak?
Marinate the steak for at least 30 minutes to develop flavor, but for even more depth, marinate up to 2 hours in the refrigerator. Avoid marinating too long as the acid can start to break down the meat’s texture.
Final Thoughts
There is something truly special about the way this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe combines fresh, spicy, sweet, and savory elements in one bowl. It feels fresh and indulgent at the same time while being straightforward enough for any weeknight. I can’t wait for you to try it, share it, and make it one of your go-to meals that always wows at the table.
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Description
A vibrant and flavorful Korean BBQ Steak Rice Bowl recipe featuring tender marinated flank steak grilled to perfection, served over fluffy rice with fresh vegetables and a creamy, spicy gochujang sauce. This easy-to-make dish combines savory, spicy, and tangy flavors for a satisfying meal perfect for dinner or lunch.
Ingredients
For the Steak Marinade
- 1 lb flank steak or skirt steak, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp sesame seeds
- 1 green onion, chopped (for garnish)
For the Spicy Cream Sauce
- ½ cup mayonnaise
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tbsp honey
- 1 tbsp water (to adjust consistency)
- Salt and pepper, to taste
For Serving and Garnishes
- 2 cups cooked white rice (or brown rice)
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 avocado, sliced
- 2–3 boiled eggs (optional, for garnish)
- Pickled vegetables (optional, for garnish)
Instructions
- Marinate the Steak: In a bowl, combine the soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. Mix well to create the marinade. Add the thinly sliced flank steak to the bowl and ensure all pieces are coated evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to penetrate the meat.
- Make the Spicy Cream Sauce: In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and water. Adjust the amount of water to reach your desired sauce consistency. Season with salt and pepper to taste and set aside.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat until hot. Add the marinated steak in a single layer. Cook for about 2-3 minutes on each side until the steak is nicely seared and cooked to your preferred doneness. Remove from heat and let rest briefly.
- Assemble the Rice Bowls: Divide the cooked rice evenly among four bowls. Arrange the grilled steak slices over the rice, then top with cucumber slices, julienned carrots, and avocado slices. Add a boiled egg and pickled vegetables for garnish if desired. Sprinkle with sesame seeds and chopped green onions for an extra flavor boost.
- Drizzle the Sauce: Generously spoon the prepared spicy cream sauce over each assembled bowl. Serve immediately while warm and enjoy the combination of smoky grilled steak, fresh veggies, and the creamy spicy sauce.
Notes
- Marinate the steak for at least 30 minutes, but longer marinating (up to 2 hours) will enhance the flavors further.
- You can use either white or brown rice based on preference or dietary needs.
- Adjust the amount of gochujang in the sauce depending on your spice tolerance.
- For a vegetarian version, substitute steak with grilled tofu or tempeh and omit the eggs.
- Use a well-heated grill pan or skillet to get a nice sear on the steak.
- Optional garnishes like pickled vegetables add brightness and balance the richness of the sauce.
