Why You’ll Love This Recipe
This dish is everything you want in a rice bowl: hearty, spicy, creamy, and full of contrast. The Korean BBQ steak is tender and full of umami, while the spicy cream sauce adds a velvety heat that ties everything together. It’s great for meal prep, weeknight dinners, or casual entertaining. The ingredients are easy to find, and the recipe comes together in about 30 minutes. Best of all, you can easily adjust the spice level to suit your preference.
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce: A Flavor Explosion in Every Bite
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
These Korean BBQ Steak Rice Bowls feature tender marinated steak, fluffy rice, and crisp vegetables topped with a creamy, spicy gochujang sauce for a bold, flavorful meal.
Ingredients
- 1 lb flank steak, thinly sliced
- 2 cups cooked white rice
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame seeds
- 1 small cucumber, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon vegetable oil
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and gochujang.
- Add the sliced steak to the marinade and let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
- Heat vegetable oil in a skillet over medium-high heat. Cook the marinated steak for 4–5 minutes until browned and cooked through.
- In a small bowl, mix mayonnaise, sriracha, and lime juice to make the spicy cream sauce.
- Assemble the bowls: divide the cooked rice between bowls, top with steak, cucumbers, carrots, and green onions.
- Drizzle with spicy cream sauce and sprinkle with sesame seeds before serving.
Notes
- For extra flavor, grill the steak instead of pan-frying.
- Adjust the spiciness by adding more or less gochujang or sriracha.
- Use brown rice or cauliflower rice for a lighter version.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flank Steak or Sirloin: Thinly sliced beef is ideal—it absorbs the marinade quickly and cooks fast. Slice against the grain for maximum tenderness.
Soy Sauce: The base of the marinade, adding rich, salty umami flavor.
Brown Sugar: Balances the saltiness and enhances caramelization when cooking the steak.
Sesame Oil: Brings nutty depth and authentic Korean flavor to the dish.
Garlic and Ginger: Freshly minced for bold, aromatic undertones. They make the marinade come alive.
Rice Vinegar: Adds acidity and brightness, keeping the flavors balanced.
Gochujang (Korean Chili Paste): The signature ingredient that adds sweet heat and depth—don’t skip it.
Cooked White Rice: Steamed jasmine or short-grain rice forms the perfect base for soaking up all the flavorful juices and sauce.
Vegetables: Shredded carrots, cucumbers, and sautéed or steamed broccoli add crunch, color, and freshness to balance the richness of the steak.
Green Onions and Sesame Seeds: For garnish, they add texture and a pop of visual appeal.
Mayonnaise: The creamy base of the spicy sauce. I’ve tried both Japanese Kewpie mayo and regular mayonnaise—both work beautifully.
Sriracha or Gochujang: Provides spice and color for the cream sauce. Adjust to your taste preference.
Lime Juice: A touch of acidity that brightens the sauce and complements the beef.
Directions
- Prepare the marinade. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang.
- Marinate the steak. Add the thinly sliced steak to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Make the spicy cream sauce. In a small bowl, whisk together mayonnaise, sriracha (or gochujang), and lime juice. Set aside in the refrigerator until ready to use.
- Cook the rice. Prepare white rice according to package instructions and keep warm.
- Cook the steak. Heat a large skillet or grill pan over medium-high heat. Add the marinated steak in batches, searing for 2–3 minutes per side until browned and slightly caramelized. Avoid overcrowding the pan for the best sear.
- Assemble the bowls. Divide rice among serving bowls. Top with steak slices, shredded carrots, cucumber ribbons, and steamed broccoli.
- Drizzle and garnish. Spoon the spicy cream sauce generously over the top. Garnish with sliced green onions and sesame seeds. Serve immediately.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people. Preparation takes about 15 minutes, marinating time is 30 minutes, and cooking time is 10–15 minutes, for a total of approximately 1 hour including marination.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak gently in a skillet over low heat to preserve tenderness. Reheat rice separately in the microwave or steamer. The spicy cream sauce should be stored in a sealed jar and kept chilled—add it fresh before serving.
Variations and Customizations
Bibimbap-Style Bowl
Add a fried egg on top and mix everything together before eating for an authentic Korean-inspired twist.
Spicy Honey Gochujang Sauce
Mix honey into the marinade or sauce for a sweet-spicy glaze that caramelizes beautifully.
Vegetarian Version
Swap steak for grilled tofu or tempeh and use the same marinade—it’s just as flavorful.
Brown Rice or Quinoa Base
Replace white rice with brown rice or quinoa for extra fiber and a nutty flavor.
Crunchy Kimchi Add-On
Serve with kimchi on the side for tangy heat and a probiotic boost.
Creamy Garlic Sauce Variation
Skip the spice and use a garlic-lemon mayo sauce for a milder, creamy touch.
Steak and Shrimp Combo
Add grilled shrimp for a surf-and-turf version that’s indulgent and crowd-pleasing.
Extra Veggie Bowl
Include sautéed zucchini, mushrooms, or spinach for added nutrition and color.
No-Mayo Option
Use Greek yogurt or sour cream instead of mayonnaise for a lighter sauce.
Sweet Teriyaki Twist
Replace gochujang with teriyaki sauce for a milder, kid-friendly flavor profile.
FAQs
1. Can I use a different cut of steak?
Yes, flank, skirt, or sirloin work perfectly. Just slice thinly against the grain.
2. How spicy is this dish?
It’s moderately spicy, but you can adjust the heat by adding more or less gochujang or sriracha.
3. Can I make this recipe ahead?
You can marinate the steak and prepare the sauce in advance. Cook fresh before serving.
4. What rice works best?
Short-grain or jasmine rice is ideal for absorbing flavor.
5. Can I grill the steak instead of pan-searing?
Absolutely—grilling adds smoky depth that enhances the BBQ flavor.
6. What vegetables can I use?
Cucumbers, carrots, spinach, or bean sprouts are great options.
7. Can I use chicken instead of steak?
Yes, thinly sliced chicken thighs or breast work well with the same marinade.
8. How do I make it gluten-free?
Use tamari instead of soy sauce and check that your gochujang is gluten-free.
9. Can I double the sauce recipe?
Definitely—extra sauce is always welcome, and it keeps well for a few days.
10. Is this dish suitable for meal prep?
Yes, store the components separately and assemble just before serving for best texture.
Conclusion
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce deliver an unforgettable balance of heat, creaminess, and umami. Each element—tender steak, fluffy rice, crisp vegetables, and bold sauce—works in harmony for a meal that feels fresh yet deeply comforting. Perfect for weeknights or entertaining, it’s a flavorful way to elevate your dinner routine with a touch of Korean-inspired flair. Once you try it, you’ll find yourself craving it again and again.
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