If you’re craving a dish that bursts with bold flavors and satisfying textures, you absolutely must try the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. It’s a vibrant bowl filled with tender marinated steak, fresh crisp veggies, fluffy rice, and a creamy, spicy sauce that ties everything together beautifully. Whether you’re looking to impress family or just want a comforting meal that feels special, this recipe delivers on every level with its perfect blend of smoky, sweet, tangy, and spicy notes all in one bowl.
Ingredients You’ll Need
The magic of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe lies in its simple yet essential ingredients. Each one plays a key role—creating layers of flavor, different textures, and that irresistible pop of color that makes the dish so inviting.
- 1 lb flank steak or skirt steak: The perfect cuts for a tender, flavorful BBQ experience when sliced thin.
- 3 tbsp soy sauce: Adds a savory umami depth to the steak marinade.
- 2 tbsp sesame oil: Brings a rich, nutty aroma and taste to both marinade and sauce.
- 1 tbsp brown sugar: Balances out the tang and spice with a touch of sweetness.
- 2 tbsp rice vinegar: Provides bright acidity to brighten flavors across the dish.
- 2 cloves garlic, minced: Adds a fragrant punch that enhances every bite.
- 1 tsp fresh ginger, grated: Contributes warmth and subtle zing to the marinade.
- 1 tbsp gochujang (Korean red chili paste): The star spicy element that packs a rich, fermented chili flavor.
- 1 tsp sesame seeds: For a crunchy, toasty garnish finish.
- 1 green onion, chopped: Fresh, crisp, and just a little oniony to brighten it up.
- ½ cup mayonnaise: Base for the creamy spicy sauce, providing smooth richness.
- 1 tbsp gochujang: Added to the sauce for that signature Korean heat and flavor punch.
- 1 tsp garlic powder: Boosts the savory factor in the sauce without overpowering.
- 1 tbsp honey: A hint of natural sweetness in the spicy cream sauce to round it out.
- 1 tbsp water (to adjust consistency): Keeps the sauce perfectly drizzlable.
- 2 cups cooked white rice (or brown rice): The hearty, neutral base that soaks up every delicious drop.
- 1 cucumber, thinly sliced: Adds crisp, refreshing crunch that balances out rich steak and sauce.
- 1 carrot, julienned: Beautiful color and slight natural sweetness to brighten each bite.
- 1 avocado, sliced: Creamy texture and buttery flavor that pairs gorgeously here.
- 2-3 boiled eggs (optional): Extra protein and a comforting addition that makes the bowl more filling.
- Pickled vegetables (optional): Adds tangy brightness that cuts through the richness.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by mixing the soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang in a bowl to create a flavorful marinade. Toss your thinly sliced flank or skirt steak into this mixture, making sure every piece gets coated evenly. Let the steak sit for at least 30 minutes, but if you’ve got the time, marinate for up to 2 hours in the fridge—it really amps up the flavor and tenderness.
Step 2: Make the Spicy Cream Sauce
While the steak takes its flavor bath, whip up the spicy cream sauce. In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and water. The water helps you find the perfect drizzling consistency, so add it little by little. Season with salt and pepper to taste—this sauce is the luscious, spicy icing on the bowl.
Step 3: Cook the Steak
Heat a grill pan or heavy skillet over medium-high heat until it’s nice and hot. Cook the marinated steak strips for about 2-3 minutes on each side, aiming for a beautiful sear that locks in all those marinade flavors. The steak should be tender and slightly charred, juicy on the inside but packed with smoky, caramelized goodness. Once cooked, remove from heat and let it rest a couple of minutes.
Step 4: Assemble the Rice Bowls
Divide your cooked rice into four bowls—that fluffy base welcomes all those toppings perfectly. Layer on the grilled steak slices, followed by refreshing cucumber slices, crunchy julienned carrots, and creamy avocado slices. If you’re using boiled eggs, slice or halve them and add on top. Scatter a spoonful of pickled vegetables if you want an extra flavor punch, then sprinkle sesame seeds and chopped green onions for that inviting finishing touch.
Step 5: Drizzle the Sauce
The final, show-stopping step: drizzle plenty of that spicy cream sauce over each bowl generously. This sauce brings everything together by adding cooling creaminess with a spicy kick that keeps you coming back for bites and more. Serve immediately and prepare for the compliments!
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Garnishes elevate the dish’s look and flavor. Sprinkle toasted sesame seeds and chopped green onions on top to add extra texture and fresh bites of herbal brightness. Your boiled eggs and pickled veggies not only provide contrast in taste but also make the bowl colorful and visually appealing. These simple toppings make all the difference in turning a great meal into a memorable one.
Side Dishes
Though this bowl is a satisfying meal on its own, light sides such as kimchi or a crisp Asian slaw complement the flavors perfectly. A side of steamed edamame or miso soup adds comfort and contrast, making for a well-rounded Korean-inspired feast. These sides keep the meal balanced while enhancing the overall dining experience with complementary textures and tastes.
Creative Ways to Present
Want to impress guests or spruce up your weeknight dinner table? Serve the Korean BBQ Steak Rice Bowls in colorful, handcrafted bowls to make the vivid colors pop. Layer the ingredients artfully instead of mixing, so every element stands out. You might even try lettuce cups instead of rice for a low-carb twist, turning these bowls into bite-sized delights perfect for sharing and casual gatherings.
Make Ahead and Storage
Storing Leftovers
You can keep leftover steak and rice separate in airtight containers for up to 3 days in the fridge. Store the spicy cream sauce in a small jar or covered bowl to retain freshness. Keeping elements separate means flavors stay vibrant, and you can reassemble the bowls right before eating for that just-made quality.
Freezing
While rice bowls are best fresh, you can freeze the cooked steak (without the sauce) for up to 2 months in a freezer-safe container. Avoid freezing the creamy sauce or fresh veggies, as they don’t fare well in the freezer. Thaw steak overnight in the fridge to reheat gently without sacrificing its tenderness.
Reheating
Gently reheat steak slices in a skillet over medium heat or pop in the microwave for short bursts to avoid drying out. Warm the rice separately, adding a splash of water if it seems dry. Once heated, reassemble your bowl with fresh veggies, and drizzle the spicy cream sauce just before serving to keep that creamy texture perfect.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank or skirt steak works best for tenderness and flavor, you can substitute sirloin or ribeye. Just be mindful of cooking times and slicing thinly against the grain for the most tender results.
Is there a vegetarian alternative to the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe?
Definitely! Swap the steak for grilled tofu, tempeh, or even seitan, marinating them in the same flavorful mixture. The spicy cream sauce pairs wonderfully with these plant-based options, keeping the essence of the dish intact.
How spicy is the spicy cream sauce?
The sauce has a pleasant kick thanks to gochujang, but it’s balanced by creamy mayo and a touch of honey, making it approachable even if you’re not a heat lover. You can always adjust the amount of gochujang to suit your heat preference.
Can I make this dish gluten-free?
Yes! Simply ensure your soy sauce is gluten-free (tamari is a great option), and all your other ingredients are verified gluten-free. This way, you can enjoy the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe without worry.
What can I use instead of gochujang?
If gochujang isn’t available, try a mixture of chili paste and miso paste or a spicy chili garlic sauce with a bit of sweetness added. While it won’t be exactly the same, it will keep that complex, spicy, and umami vibe.
Final Thoughts
There’s something truly special about the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe—it’s a harmonious blend of flavors and textures that feels like a cozy hug in a bowl. I encourage you to try it soon and experience just how easy and rewarding it is to bring this taste of Korea to your own kitchen. Once you do, it might just become one of your all-time favorite go-to meals.
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (including marinating time)
- 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 and served over a bed of fluffy rice with fresh cucumber, carrot, and avocado. Topped with a flavorful spicy cream sauce made from gochujang and mayonnaise, this dish offers a perfect balance of savory, spicy, and creamy flavors. Ideal for a quick yet satisfying meal, these bowls are garnished with sesame seeds, green onions, and optional boiled eggs and pickled vegetables for added texture and taste.
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)
- 1 tsp sesame seeds
- 1 green onion, chopped (for garnish)
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
Additional Ingredients
- 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)
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. Stir until well blended. Add the thinly sliced steak to the marinade, ensuring all pieces are coated. Allow the steak to marinate for at least 30 minutes or up to 2 hours in the refrigerator to develop rich flavors.
- Make the Spicy Cream Sauce: In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and water. Adjust the water amount to reach your desired sauce consistency. Season with salt and pepper to taste and set aside.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat until hot. Add the marinated steak slices and cook for 2-3 minutes on each side, cooking until nicely seared and cooked to your preferred doneness. Remove from heat and set aside.
- Assemble the Rice Bowls: Divide the cooked rice evenly into four bowls. Top each bowl with the grilled steak, sliced cucumber, julienned carrots, and avocado slices. Add a boiled egg to each bowl if using, and garnish with pickled vegetables, sesame seeds, and chopped green onions.
- Drizzle the Sauce: Generously drizzle the prepared spicy cream sauce over each bowl, coating the steak and vegetables. Serve immediately while warm and enjoy the rich combination of flavors.
Notes
- Marinating the steak longer (up to 2 hours) will enhance the flavor.
- Adjust the amount of gochujang in the sauce to control the spice level.
- Use brown rice for a healthier, higher fiber option.
- Optional toppings like boiled eggs and pickled vegetables add extra texture and nutrients.
- Leftover spicy cream sauce can be stored in the refrigerator for up to 3 days.
