If you’re craving something vibrant, packed with bold flavors, and utterly satisfying, you have to try this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. This dish takes tender, marinated steak cubes seared to perfection and pairs them with a creamy, spicy sauce that perfectly complements the smoky richness of the beef. Served over fluffy rice, it’s a wonderful balance of spicy, savory, and a touch of sweet — a true celebration of Korean-inspired comfort food right in your own kitchen.
Ingredients You’ll Need
The magic of this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe lies in its simple yet thoughtfully chosen ingredients. Each adds a unique layer that creates the complex flavors, textures, and colors that make this dish so irresistible.
- 1 lb beef steak (flank, skirt, or New York strip): These cuts have great flavor and hold up well when marinated and grilled.
- 1 tbsp soy sauce: Adds a salty, umami depth that infuses the steak deeply.
- 1 tbsp gochujang (Korean chili paste): Brings a vibrant heat and subtle sweetness essential for that authentic Korean BBQ kick.
- 1 tbsp honey: Balances the spiciness with a natural sweetness and helps caramelize the steak.
- 1 tsp sesame oil: Adds a toasty, nutty aroma that elevates the marinade.
- 1 tsp garlic powder: For a mild but essential garlic flavor without overpowering.
- ½ tsp onion powder: Complements the garlic and adds savory depth.
- ¼ tsp salt: Enhances all the flavors without drying out the steak.
- â…› tsp black pepper: Adds subtle warmth and complexity.
- 1 cup cooked rice (white, brown, or jasmine): The perfect fluffy base to soak up all those amazing juices and sauce.
- ½ cup mayonnaise: Brings creaminess and body to the spicy cream sauce.
- ¼ cup sour cream: Adds tang and smooth texture to the sauce.
- 1 tbsp sriracha: Gives the sauce its bold heat and a touch of garlicky flavor.
- ¼ tsp salt: Balances the cream sauce seasonings.
- ⅛ tsp black pepper: To round out the sauce’s flavor.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by combining soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Toss the steak cubes into the mixture and coat them evenly. Ideally, let these marinate for at least 30 minutes so every bite bursts with flavor, or up to 2 hours if you can plan ahead. This step is what turns simple steak into an exhilarating taste experience.
Step 2: Cook the Steak
Preheat your skillet or grill pan to medium-high heat—it’s important to get it hot enough to sear the meat properly. Cook the steak cubes for about 3-4 minutes per side, depending on how you like your steak cooked. The sizzling sound and aroma at this stage just add to the anticipation! Once done, remove the steak from heat and let it rest briefly; this helps the juices redistribute so each bite is juicy and tender.
Step 3: Prepare the Spicy Cream Sauce
While the steak rests, whisk together mayonnaise, sour cream, sriracha, salt, and pepper until you get a smooth, creamy sauce. This spicy cream sauce is the perfect counterbalance to the heat of the gochujang marinade and the beef’s smoky richness. Taste as you go—feel free to add a little more sriracha if you like it spicier.
Step 4: Assemble the Bowls
Now the fun part: layering your bowl. Start with a hearty scoop of cooked rice—this is your canvas. Pile on those beautifully cooked Korean BBQ steak cubes, then drizzle generous amounts of the spicy cream sauce over the top. The colors, aromas, and textures come alive here, making each bowl a feast for your senses.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Add a sprinkle of toasted sesame seeds, thinly sliced green onions, and perhaps some crunchy pickled radishes or kimchi. These little extras bring crunch, freshness, and a slight tang that cuts through the richness beautifully.
Side Dishes
Consider serving your bowl with steamed or sautéed vegetables like bok choy, carrots, or snap peas for vibrant color and added nutrition. A simple cucumber salad or miso soup can also make delightful companions that round out the meal.
Creative Ways to Present
For a party or casual dinner, let everyone build their own bowls buffet-style with the steak, spicy cream sauce, rice, and optional garnishes laid out separately. This interactive setup is fun and allows everyone to customize their flavor and spice level perfectly.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak cubes and sauce separately in airtight containers. The cooked rice can be refrigerated as well. This keeps textures intact and makes reheating easy and fuss-free.
Freezing
If you want to freeze the steak, do so before adding the spicy cream sauce. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container. The sauce is best made fresh, but you can freeze it separately if needed.
Reheating
Reheat the steak gently in a skillet or microwave until warmed through, adding a splash of water or broth if it feels dry. Warm the rice separately and drizzle with freshly made spicy cream sauce to keep that fresh, creamy texture.
FAQs
Can I use a different cut of meat for this recipe?
Absolutely! While flank, skirt, or New York strip steaks are recommended for their flavor and texture, you can also use ribeye or sirloin. Adjust cooking times based on thickness and your preferred doneness.
Is gochujang spicy? Can I substitute it?
Gochujang has a moderate heat with a sweet and savory flavor. If you can’t find it, you can substitute with a mix of chili paste and a bit of miso paste or use sriracha for heat, but the flavor won’t be quite the same.
How spicy is the spicy cream sauce?
The sauce has a pleasant kick from the sriracha, but it’s balanced by mayonnaise and sour cream, making it creamy rather than fiery. You can always adjust the amount of sriracha to suit your heat preference.
Can I prep the marinade and sauce ahead of time?
Yes! The marinade tastes even better if made in advance, and the sauce can be whisked together a few hours ahead. Just keep both refrigerated until ready to use.
What rice works best for this dish?
Any well-cooked rice will work, but jasmine adds a fragrant note, brown rice adds nuttiness and extra fiber, while plain white rice absorbs the sauces perfectly. Choose based on your taste and needs.
Final Thoughts
There is something truly special about the harmony of flavors in this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe, and it always delights anyone lucky enough to taste it. Whether you’re cooking for a busy weeknight or a weekend get-together, this dish promises big flavors with minimal fuss. Give it a try—you might just discover your new favorite meal!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including marinating time)
- Yield: 2 to 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
Description
These Korean BBQ Steak Rice Bowls combine tender, marinated beef steak grilled to perfection with a spicy cream sauce, served over fluffy rice for a quick and flavorful meal that’s perfect for lunch or dinner.
Ingredients
For the Steak and Marinade
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- â…› tsp black pepper
For the Rice
- 1 cup cooked rice (white, brown, or jasmine)
For the Spicy Cream Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Prepare the marinade and marinate steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes and toss thoroughly to coat. Let the steak marinate for at least 30 minutes, up to 2 hours to enhance flavor.
- Cook the steak: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak cubes for 3-4 minutes per side until they reach your preferred doneness. Remove from heat and let rest for a few minutes to lock in juices.
- Make the spicy cream sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as desired.
- Assemble the rice bowls: Divide cooked rice into bowls, top with the grilled steak cubes, and drizzle generously with the spicy cream sauce. Serve immediately.
Notes
- Marinating longer improves flavor and tenderness.
- Use any type of rice you prefer or have on hand.
- Adjust sriracha quantity in the sauce for desired spice level.
- Letting steak rest after cooking keeps it juicy.
- Can substitute sour cream with Greek yogurt for a lighter sauce.
