If you’re craving a meal that’s bursting with bold flavors and vibrant textures, look no further than this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. This dish brings together tender, marinated steak grilled to perfection, crisp fresh veggies, and a luscious, spicy cream sauce that ties everything together beautifully. It’s a satisfying, colorful bowl of goodness that feels both comforting and exciting with every bite. Whether you’re cooking for a weeknight dinner or impressing friends at a casual get-together, this recipe guarantees a deliciously unforgettable experience.
Ingredients You’ll Need
Gathering a handful of simple but powerful ingredients is all you need to create this magic in a bowl. Each one plays an essential role—from the savory soy sauce that infuses the steak with irresistible umami, to the fresh veggies adding crunch and brightness, and the spicy cream sauce that brings a creamy kick. Let’s dive into what makes this recipe shine.
- 1 lb flank or skirt steak: Thinly sliced for quick cooking and maximum flavor absorption from the marinade.
- 3 tbsp soy sauce: Adds deep savory notes that enhance the beef’s natural richness.
- 2 tbsp sesame oil: Brings a toasty, nutty aroma that’s classic in Korean cuisine.
- 1 tbsp brown sugar: Balances salty and spicy elements with subtle sweetness.
- 2 tbsp rice vinegar: Injects a refreshing tang to brighten all the flavors.
- 2 cloves garlic, minced: Delivers aromatic heat and depth.
- 1 tsp fresh ginger, grated: Adds warmth and a zing that complements the garlic perfectly.
- 1 tbsp gochujang (Korean red chili paste): The secret star—brings spicy, sweet, and savory complexity.
- 1 tsp sesame seeds: A final sprinkle for crunch and visual appeal.
- 1 green onion, chopped: Fresh, slightly pungent garnish that brightens the dish.
- ½ cup mayonnaise: Forms the creamy base of the spicy cream sauce.
- 2 tbsp gochujang: Works double duty in the sauce for that perfect spicy punch.
- 1 tsp garlic powder: Ensures lingering garlicky flavor in the sauce.
- 1 tbsp honey: Tames the heat with smooth natural sweetness.
- 1 tbsp water: Adjusts the sauce to just the right silky consistency.
- Salt and pepper: Essential seasonings to balance the taste.
- 2 cups cooked rice (white or brown): The comforting base that soaks up every bit of flavor.
- 1 cucumber, thinly sliced: Adds refreshing crispness.
- 1 carrot, julienned: Offers vibrant color and slight sweetness.
- 1 avocado, sliced: Creamy texture that contrasts beautifully with the spicy sauce.
- 2-3 boiled eggs (optional): Extra protein and richness for a hearty bowl.
- Pickled vegetables (optional): Give tangy brightness and a delightful crunch.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
The flavor journey begins here! Combine soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang in a bowl to create a bold marinade. Toss your thinly sliced steak in this mixture and let it soak up all those rich, vibrant flavors for at least 30 minutes. Patience here really pays off, allowing the beef to become tender and infused with that signature Korean BBQ taste.
Step 2: Make the Spicy Cream Sauce
While the steak marinates, whip up the luscious spicy cream sauce that will elevate your bowl to new heights. Whisk together mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and a splash of water to get the perfect creamy yet spicy texture. Feel free to tweak the amount of water until your sauce is silky and just right. A pinch of salt and pepper rounds it out beautifully.
Step 3: Cook the Steak
Heat a grill pan or skillet on medium-high heat until it’s nice and hot, then add your marinated steak slices. Cook them quickly for 2-3 minutes on each side, getting a nice sear that locks in the flavor while keeping the steak tender and juicy. Once they’re done, set them aside to rest briefly. This step is where the magic of that wonderful caramelized crust happens.
Step 4: Assemble the Rice Bowls
Now comes the exciting part—building your bowl! Divide the cooked rice evenly into serving bowls. Layer on the grilled steak slices, then artistically add the cucumber, julienned carrot, and creamy avocado. If you’re including boiled eggs and pickled veggies, nestle them in for an extra layer of flavor and texture. This is where the dish turns into an eye-catching feast.
Step 5: Drizzle the Sauce
Finally, generously drizzle the spicy cream sauce over every bowl. This creamy, fiery topping ties all the elements together and adds a luscious, irresistible finish. Serve immediately, grab a spoon, and enjoy the wonderful harmony of flavors and textures in your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Garnishes are what make a dish feel personalized and fresh. Sprinkle a handful of toasted sesame seeds and chopped green onions over your bowls right before serving. These simple touches add crunchy texture and an extra pop of flavor that complements the rich steak and creamy sauce perfectly.
Side Dishes
For a full Korean-inspired meal, consider serving these rice bowls alongside a few classic sides like kimchi, steamed edamame, or a light seaweed salad. These options bring vibrant acidity and freshness that balance the richness of the steak and sauce, creating a well-rounded dinner experience.
Creative Ways to Present
Feeling adventurous? Try serving the bowls in mini stone pots or cast iron skillets to keep the rice warm and add rustic charm. You can also place ingredients separately and let everyone assemble their own bowl, turning dinner into a fun, interactive event among family or friends.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe keep well in airtight containers in the fridge for up to 3 days. Keep the spicy cream sauce separate to maintain its freshness and drizzle it just before serving again.
Freezing
While the steak and rice can be frozen individually, the fresh veggies and avocado do not freeze well. If you plan to freeze portions, store the steak and rice in freezer-safe containers and add fresh vegetables and sauce when thawed and reheated.
Reheating
Reheat the steak and rice gently in the microwave or on the stovetop until warmed through. Add the fresh veggies, avocado, and a fresh drizzle of the spicy cream sauce after reheating for the best taste and texture.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Flank or skirt steak is preferred for its thin slices and flavor, but you can substitute with sirloin or ribeye if desired. Just adjust cooking times accordingly to keep it tender.
Is gochujang very spicy?
Gochujang has a moderate heat level combined with sweetness and umami, making it spicy but not overwhelming. You can adjust the amount based on your heat preference in both the marinade and sauce.
Can I make this recipe vegetarian or vegan?
To adapt it for vegetarians or vegans, swap the steak for marinated tofu or tempeh and use vegan mayo for the sauce. The flavors are still wonderful, and the spicy cream sauce can be tweaked easily.
What kind of rice works best?
Both white and brown rice work well here. White rice lends a soft, neutral base, while brown rice adds extra fiber and a nuttier flavor. Make sure the rice is freshly cooked or warmed through for best results.
Can I prepare components in advance for meal prep?
Yes! Marinate the steak and make the spicy cream sauce ahead of time. Cook the steak fresh or reheat gently. Keep the veggies and avocado fresh to preserve texture and flavor when assembling your bowls later.
Final Thoughts
This Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is truly one of those dishes that satisfies all your cravings at once. It’s packed with flavor, texture, and color, making mealtime feel special without any fuss. I promise once you try it, you’ll find yourself coming back to this bowl of goodness again and again. Happy cooking and even happier eating!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
Description
These Korean BBQ Steak Rice Bowls feature tender marinated flank steak grilled to perfection, served over fluffy rice with fresh vegetables and a creamy, spicy gochujang sauce. Perfect for a quick and flavorful dinner packed with vibrant Korean flavors and a satisfying balance of textures.
Ingredients
Steak and 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)
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
To Assemble
- 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)
- 1 tsp sesame seeds
- 1 green onion, chopped (for garnish)
Instructions
- Marinate the Steak: In a bowl, combine the soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, and gochujang. Mix until well combined. Place the thinly sliced steak into the marinade and let it sit for at least 30 minutes, or up to 2 hours in the fridge, allowing the flavors to fully infuse 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 until you achieve your desired sauce consistency. Season the sauce with salt and pepper to taste and set aside.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated steak slices and cook for about 2-3 minutes on each side until nicely seared and cooked to your preferred doneness. Remove the steak from the heat and let it rest briefly.
- Assemble the Rice Bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with grilled steak slices, cucumber slices, julienned carrots, and avocado slices. Add a boiled egg if desired, and garnish with pickled vegetables, sesame seeds, and chopped green onions for extra flavor and texture.
- Drizzle the Sauce: Generously drizzle the spicy cream sauce over the steak and rice bowls right before serving. Serve immediately and enjoy the blend of spicy, savory, and fresh flavors.
Notes
- Marinate the steak for at least 30 minutes but up to 2 hours for deeper flavor.
- Use skirt steak or flank steak for best texture and flavor.
- Adjust the amount of gochujang in the sauce depending on your preferred spice level.
- Brown rice can be used instead of white rice for a healthier option.
- Optional boiled eggs and pickled vegetables add protein and tangy contrast.
- Leftover sauce can be stored in the fridge for up to 3 days.
