Jump to Recipe Print RecipeThere I stood, in my kitchen, as the scent of marinated steak sizzling in the skillet transported me straight to a lively Korean BBQ. These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are more than just a meal; they’re a vibrant culinary journey. This quick dinner recipe is packed with protein, customizable with your favorite veggies, and could easily impress your guests or liven up a weeknight. With tender, savory slices of steak over fluffy rice and a kick of creamy spice, it’s a dish that turns any table into a feast. Trust me, the combination of flavors and textures will leave you eagerly anticipating the next bite. Ready to indulge your cravings and bring a taste of Korea to your home? Why are these rice bowls a must-try? Quick and Easy: You can whip up this delicious meal in under 30 minutes, making it perfect for busy weeknights. Customizable Goodness: Tailor this recipe to your taste by swapping veggies like shredded carrots or cucumbers, or even trying chicken or tofu for a protein twist. Flavor Explosion: The rich marinated steak paired with the creamy spicy sauce creates a delightful harmony that’s sure to have everyone coming back for seconds. Crowd-Pleasing: Ideal for gatherings, these rice bowls are a hit with both friends and family, elevating casual dinners into something memorable. Plus, if you’re looking to explore more adaptable meals, check out my Garlic Butter Steak Bites or try out some flavorful Spring Rolls that are just as fun to make! Korean BBQ Steak Rice Bowls Ingredients • Here’s everything you need to create these delightful bowls! For the Steak Marinade Flank or Sirloin Steak – Provides a tender, flavorful protein base; substitute with chicken or tofu for a different protein option. Soy Sauce – Adds umami flavor to the marinade; opt for gluten-free soy sauce if needed. Brown Sugar – Balances the soy’s saltiness; can switch with honey for a different sweetness profile. Sesame Oil – Enhances the dish’s Asian profile; skip for a less pronounced flavor. Garlic – Essential for flavor depth; use garlic powder if minced is unavailable. Ginger – Adds warmth and zest; substitute with ground ginger in a pinch. Rice Vinegar – Introduces acidity; can replace with apple cider vinegar if necessary. Gochujang (optional) – For heat; adjust to taste or omit for a milder sauce. For the Rice Bowls Cooked Rice – Serves as the base for the bowls; use white rice for a classic texture or brown rice for nuttiness. Shredded Carrots – Adds a crunchy, sweet component; can be replaced with bell peppers for a different flavor. Cucumber – Offers refreshing crispness; substitute with radish for added zing. Kimchi (optional) – Adds an authentic Korean element; can be omitted if preferred. Green Onions – Garnish for additional flavor; can use chives as an alternative. Sesame Seeds (optional) – Elevates the dish with crunch and visual appeal; toast before use for enhanced flavor. For the Spicy Cream Sauce Mayonnaise – Creates a creamy base for the sauce; substitute with Greek yogurt for a lighter option. Sriracha – Adds an extra kick; use chili paste or omit for no spice. Lime Juice – Brightens the dish; can use lemon juice for a similar tang. Honey – Offers sweetness; maple syrup works as a substitute. Enjoy whipping up these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, where every ingredient works in perfect harmony! Step‑by‑Step Instructions for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Step 1: Marinate the Steak In a mixing bowl, whisk together ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 tablespoon minced ginger, 1 tablespoon rice vinegar, and 1 tablespoon gochujang. Add your flank or sirloin steak, ensuring it is completely coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours to allow the flavors to deeply penetrate the meat. Step 2: Prepare Spicy Cream Sauce While the steak marinates, grab a small bowl and combine ⅓ cup mayonnaise, 1 tablespoon sriracha, 1 tablespoon lime juice, and 1 teaspoon honey. Whisk everything together until you achieve a smooth consistency. Set aside the spicy cream sauce, allowing the flavors to meld while you focus on cooking the steak and assembling the bowls. Step 3: Cook the Steak Heat a skillet over medium-high heat until hot, then remove the steak from the marinade, letting any excess drip off. Sear the marinated steak slices in the hot skillet for 2-3 minutes on each side until caramelized and a nice crust forms, reaching an internal temperature of 135°F for medium-rare. Once done, transfer to a cutting board to rest, allowing the juices to redistribute. Step 4: Assemble Bowls While the steak rests, prepare the base for your Korean BBQ Steak Rice Bowls. In serving bowls, spoon a generous portion of cooked rice, setting it as a fluffy foundation. Top the rice with sliced steak, and then layer on the shredded carrots, cucumber slices, and kimchi if using. This creates a colorful and inviting presentation. Step 5: Add Sauce Drizzle the prepared spicy cream sauce generously over each bowl, ensuring that every component is kissed with its creamy heat. This luscious sauce elevates the dish, enhancing the flavor of the steak and fresh veggies, making your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce completely irresistible. Step 6: Garnish and Serve Finish off the bowls by sprinkling chopped green onions and sesame seeds, which add an appealing crunch and flavorful accent. Serve the bowls immediately, inviting your family and friends to dive into this delightful Korean BBQ experience right from the comfort of your home. Korean BBQ Steak Rice Bowls Variations Feel free to get creative and explore exciting twists on this recipe that’ll make your tastebuds dance! Chicken or Tofu: Substitute steak with grilled chicken or crispy tofu for a lighter protein option. You’ll get a different flavor while maintaining that hearty satisfaction! Quinoa or Cauliflower Rice: Use quinoa for a nutty taste or cauliflower rice for a low-carb, veggie-packed alternative. Both options add unique textures that will elevate your bowls. Bell Peppers: Swap shredded carrots for colorful bell peppers, adding a sweet crunch that’s not only vibrant but also nutritious. They bring a whole new depth to your dish! Radish Refresh: Replace cucumber with sliced radish for an extra zing. The subtle heat and crunch will surprise your palate, bringing freshness to each bite. Herb Garnish: Try fresh cilantro or mint in place of green onions for a fragrant twist that adds a new layer of flavor. Adding herbs can completely transform the dish! Gochujang Adjustment: Modify the gochujang quantity or use a milder chili paste for less heat or consider omitting it entirely. You control the spice level in your meal! Greek Yogurt Twist: For a lighter version of the spicy cream sauce, substitute mayonnaise with Greek yogurt. This alternative keeps it creamy but packs in extra protein. Asian-Inspired Veggies: Add snap peas or bok choy for a delightful crunch and a boost of nutrition! These vegetables work seamlessly with the Korean flavors you’re already creating. If you enjoy these variations, don’t forget to explore my delicious Korean Ramen Grilled recipe for another quick dinner option! What to Serve with Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Enhance your meal with delightful sides and treats that perfectly balance the vibrant flavors of your rice bowls. Creamy Mashed Potatoes: Their buttery smoothness complements the steak and sauce, providing a luxurious texture contrast. Imagine the rich, velvety potatoes melting in your mouth alongside the savory steak. Kimchi Fried Rice: With a touch of heat and tang, this fried rice mirrors the bold flavors of the main dish, offering a satisfying crunch. It’s the perfect way to elevate the experience, ensuring each bite bursts with flavor. Sesame-Cucumber Salad: Light and refreshing, this salad brings a crisp crunch that cuts through the richness of the creamy sauce. The coolness of cucumbers paired with the nutty sesame dressing makes for a delightful palate cleanser. Spicy Korean Pickled Radish: These bright, tangy slices add a pop of color and an invigorating zing that perfectly balances the richness of the steak bowls. Their slight sweetness and acidity elevate the overall flavor profile. Steamed Broccoli: This vibrant veggie adds fiber and a splash of color, while its mild taste complements the bold flavors of your rice bowls. Drizzle with a little sesame oil for a delightful nutty taste. Fruit-Infused Iced Tea: Sip on this refreshing drink to cleanse your palate after each mouthwatering bite. The natural sweetness of the fruit harmonizes beautifully with the savory components of the dish. Vanilla Ice Cream: For dessert, this creamy treat offers a delightful, cooling contrast to the spiciness of the meal. Top with a drizzle of honey or sesame seeds for an element of surprise! Make Ahead Options These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are perfect for meal prep enthusiasts! You can marinate the steak up to 24 hours in advance, allowing the flavors to meld beautifully. Additionally, prepare the spicy cream sauce ahead of time and refrigerate it for up to 3 days; this way, the spices will have time to infuse. To maintain quality, layer your cooked rice and veggies just before serving. When ready to enjoy, simply cook the marinated steak and assemble your bowls. This method not only saves time during busy weeknights but also ensures you’ll have a delicious, home-cooked meal ready to impress! Expert Tips for Korean BBQ Steak Rice Bowls Slice Against the Grain: To ensure optimal tenderness, always slice the steak against the grain before serving. This technique makes each bite melt in your mouth. Quality Ingredients Matter: Choose high-quality soy sauce and fresh veggies; they significantly enhance the overall flavors of your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Marination Time: Allow the steak to marinate for a minimum of 30 minutes, but for best results, opt for 4 to 8 hours to deepen the flavors. Avoid Soggy Rice: When assembling your bowls, make sure the rice is cooled slightly so it doesn’t steam and become mushy once topped with the steak and sauce. Adjust Spice Levels: Feel free to modify the amount of gochujang and sriracha based on your heat preference. Start light if unsure, as you can always add more later. How to Store and Freeze Korean BBQ Steak Rice Bowls Fridge: Store leftovers in an airtight container for up to 3 days. This ensures your Korean BBQ Steak Rice Bowls maintain their delicious flavors both in rice and toppings. Freezer: For longer storage, freeze the marinated steak separately in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before cooking. Reheating: Reheat the rice bowls gently in the microwave or on the stovetop with a splash of water to keep the rice moist and the steak juicy. Assembly Tip: To preserve the crunch of fresh veggies, add them after reheating, keeping your bowls vibrant and crisp! Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe FAQs How do I choose the right steak? Absolutely! For these rice bowls, flank or sirloin steak works beautifully due to their tenderness and flavor. Look for cuts that are bright red with minimal dark spots or discoloration. If you prefer a different protein, feel free to swap in chicken thighs or tofu, which will soak up the marinade just as well! What’s the best way to store leftovers? Very! Store any leftover Korean BBQ Steak Rice Bowls in an airtight container in the refrigerator for up to 3 days. This will keep everything fresh and flavorful. When reheating, add a splash of water to prevent the rice from drying out and ensure the proteins stay juicy. Can I freeze these rice bowls? Absolutely! You can freeze the marinated steak separately in a freezer-safe bag for up to 2 months. To do this, seal the marinated steak tightly, ensuring you remove as much air as possible. Thaw the steak overnight in the fridge before cooking. However, I recommend assembling the bowls fresh; the crunchy veggies are best added after reheating! What should I do if my sauce is too spicy? Oh no! If your spicy cream sauce turns out spicier than expected, you can add more mayonnaise to balance the heat. Another option is to mix in a little honey to add sweetness, which should help tone down the spice. Always taste as you go to find your perfect flavor. Is this recipe suitable for people with allergies? Yes! This recipe can be modified to suit various dietary needs. Use gluten-free soy sauce for those with gluten sensitivities. If you have an egg allergy, substituting the mayonnaise with Greek yogurt or a vegan mayonnaise can keep the creamy texture without compromising safety. How do I keep my veggies crunchy? For sure! To maintain the crunch of your veggies, add them just before serving. Refrigerating the shredded carrots and sliced cucumbers helps keep them fresh and crispy, so they are perfectly vibrant when served on your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Delight No ratings yet Experience the vibrant flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in a quick and protein-packed meal. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsMarinating Time 30 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: KoreanCalories: 550 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak Marinade1 pound Flank or Sirloin Steak Substitute with chicken or tofu for different protein option.1/4 cup Soy Sauce Opt for gluten-free soy sauce if needed.2 tablespoons Brown Sugar Can switch with honey for a different sweetness profile.1 tablespoon Sesame Oil Skip for a less pronounced flavor.2 cloves Garlic Use garlic powder if minced is unavailable.1 tablespoon Ginger Substitute with ground ginger if needed.1 tablespoon Rice Vinegar Can replace with apple cider vinegar if necessary.1 tablespoon Gochujang Optional, adjust to taste or omit for milder sauce.For the Rice Bowls2 cups Cooked Rice Use white rice for classic texture or brown rice for nuttiness.1 cup Shredded Carrots Can be replaced with bell peppers.1 medium Cucumber Substitute with radish for added zing.1/2 cup Kimchi Optional, can be omitted.2 tablespoons Green Onions Can use chives as an alternative.1 tablespoon Sesame Seeds Optional, toast before use for enhanced flavor.For the Spicy Cream Sauce1/3 cup Mayonnaise Substitute with Greek yogurt for a lighter option.1 tablespoon Sriracha Use chili paste or omit for no spice.1 tablespoon Lime Juice Can use lemon juice for similar tang.1 teaspoon Honey Maple syrup works as a substitute. Equipment SkilletMixing Bowlsmall bowlcutting board Method Marinate the SteakWhisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang in a mixing bowl, then add the steak, cover, and refrigerate for at least 30 minutes.Prepare Spicy Cream SauceCombine mayonnaise, sriracha, lime juice, and honey in a small bowl, whisking until smooth, then set aside.Cook the SteakHeat a skillet over medium-high heat, remove steak from marinade, sear for 2-3 minutes on each side until caramelized, then let rest.Assemble BowlsSpoon cooked rice into serving bowls, top with sliced steak, shredded carrots, cucumber, and kimchi.Add SauceDrizzle spicy cream sauce generously over each bowl.Garnish and ServeSprinkle chopped green onions and sesame seeds, serve immediately. Nutrition Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg NotesSlice steak against the grain for tenderness, use quality ingredients, and adjust marination and spice levels as preferred. Tried this recipe?Let us know how it was!
