Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb flank steak or sirloin, thinly sliced; 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 2 garlic cloves, minced; 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger; 1 tablespoon rice vinegar; 1/4 teaspoon black pepper; 1 tablespoon gochujang (optional); 1/3 cup mayonnaise; 1–2 tablespoons sriracha or gochujang; 1 tablespoon lime juice or rice vinegar; 1 teaspoon honey (optional); 1–2 teaspoons water (to thin if needed); 2 cups steamed white or brown rice; 1 cup shredded lettuce or cabbage; 1/2 cucumber, thinly sliced; 1 carrot, cut into ribbons or matchsticks; 2 green onions, sliced; 1 tablespoon sesame seeds; Optional: fried egg, kimchi

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Korean BBQ steak rice bowls with spicy cream sauce are bold, savory, and incredibly satisfying. Tender slices of marinated steak are grilled or pan-seared to perfection, served over fluffy rice, and topped with a spicy, creamy drizzle that ties everything together. I love how the combination of sweet, smoky, spicy, and creamy flavors comes together in one hearty bowl.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-quality Korean BBQ flavor right to my kitchen without much effort. The steak is tender and full of flavor thanks to a quick marinade, while the spicy cream sauce adds a perfect kick. Served with rice and fresh toppings, these bowls are easy to customize and perfect for both weeknight dinners and meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak and marinade:
flank steak or sirloin (thinly sliced)
soy sauce
brown sugar
sesame oil
garlic (minced)
ginger (minced or ground)
rice vinegar
black pepper
optional: gochujang (Korean chili paste) for added spice

For the spicy cream sauce:
mayonnaise
sriracha or gochujang
lime juice or rice vinegar
honey (optional for sweetness)
water (to thin if needed)

For the bowls:
steamed white or brown rice
shredded lettuce or cabbage
sliced cucumber
carrot ribbons or matchsticks
green onions
sesame seeds
optional: fried egg, kimchi

Directions

I mix all the marinade ingredients in a bowl, then add the sliced steak and let it marinate for at least 30 minutes (or up to overnight for deeper flavor).
While the steak marinates, I cook the rice and prep the toppings like shredded vegetables and green onions.
I whisk together all the ingredients for the spicy cream sauce in a small bowl and refrigerate it until ready to serve.
I heat a skillet or grill pan over medium-high heat and cook the steak slices in batches, about 1–2 minutes per side, until browned and cooked to my liking.
I assemble the bowls by layering rice, vegetables, and steak, then drizzle the spicy cream sauce generously over the top.
I finish with sesame seeds, green onions, or a fried egg if I’m feeling fancy.

Servings and timing

This recipe serves about 4.
Prep time: 20 minutes (plus marinating time)
Cook time: 15 minutes
Total time: 35 minutes (not including marination)

Variations

Sometimes I swap the steak for grilled chicken, shrimp, or tofu. When I want a lighter bowl, I use cauliflower rice and extra greens. I also like to mix in avocado slices or edamame for added texture and nutrients. For more heat, I double the sriracha in the sauce or top the bowl with extra gochujang.

Storage/Reheating

I store the steak and rice separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the steak gently in a skillet or microwave and reassemble the bowls with fresh toppings. The spicy cream sauce keeps well for up to a week refrigerated.

FAQs

What’s the best cut of steak for this recipe?

I usually use flank steak or sirloin because they’re tender when sliced thin and marinate well. Ribeye also works for a richer flavor.

Can I grill the steak instead of pan-cooking?

Yes, grilling works great. I cook it over high heat for a few minutes on each side and slice it thinly across the grain.

How spicy is the cream sauce?

It’s mildly spicy with a creamy balance, but I adjust the sriracha or gochujang based on how much heat I want.

Can I make the sauce dairy-free?

Yes, I use a dairy-free mayo or even plain Greek-style non-dairy yogurt for a lighter twist.

What can I use instead of gochujang?

If I don’t have gochujang, I use a mix of sriracha and a touch of soy sauce and sugar to mimic the sweet-spicy flavor.

Conclusion

Korean BBQ steak rice bowls with spicy cream sauce are one of my favorite ways to enjoy bold flavors in a simple, satisfying meal. The marinated steak is rich and tender, the toppings add freshness and crunch, and the spicy sauce brings it all together. Whether I’m cooking for myself or sharing with friends, this dish always hits the spot.