If you’ve been craving a dish that perfectly balances bold flavors, fresh textures, and a touch of creamy spice, you’ve got to try this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. It’s one of those meals that feels fancy but comes together in a snap, packing tender, caramelized steak with the fresh crunch of veggies and a luscious, spicy cream sauce that just takes everything over the top. Whether you’re feeding a crowd or just treating yourself, these rice bowls deliver a satisfying, flavorful experience that never disappoints.
Ingredients You’ll Need
The magic of this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe lies in its simple, yet incredibly purposeful ingredients. Each element adds a unique layer—whether it’s umami from the marinade, brightness from fresh vegetables, or that rich kick from the spicy sauce—that makes the dish irresistible.
- 1 lb flank or sirloin steak, thinly sliced: Choose a tender cut for that perfect, juicy bite every time.
- 2 cups cooked white or brown rice: The hearty base to soak up all those amazing flavors.
- 1 cup shredded carrots: Adds vibrant color and a subtle sweet crunch.
- 1 cup cucumber, thinly sliced: Brings refreshing coolness and balances the spice.
- 1/2 cup kimchi (optional): A tangy, fermented punch that amps up authentic Korean flavor.
- 2 green onions, sliced: For a mild oniony zest that brightens each bite.
- 1 tbsp sesame seeds (optional): A nutty garnish to add texture and visual appeal.
- For the Korean BBQ Marinade: A blend of soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang—this concoction is the flavor backbone that makes the steak unforgettable.
- For the Spicy Cream Sauce: Mayonnaise, sriracha, lime juice, and honey come together to create a luscious sauce that’s both spicy and slightly sweet, perfectly complementing the savory steak.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Begin by whisking together all the marinade ingredients—soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if you dare for that authentic heat. Toss your thin steak slices into this flavorful bath and let them soak in those rich flavors for at least 30 minutes. If you have more time, even better—the longer it marinates, the more tender and tasty the steak becomes.
Step 2: Prepare the Spicy Cream Sauce
While your steak is marinating, mix the ingredients for the spicy cream sauce. Combining mayonnaise, sriracha, lime juice, and a touch of honey, this sauce adds a luscious, zesty kick that perfectly contrasts the savory meat and fresh veggies. Whisk it together until smooth and set it aside so those flavors meld beautifully.
Step 3: Cook the Steak
Heat up a skillet or grill pan over medium-high heat—this is where the magic happens. Sear your marinated steak slices for 2 to 3 minutes per side until they caramelize beautifully and reach your preferred doneness. The quick high-heat cooking locks in juices, allowing you to savor that mouthwatering Korean BBQ flavor in every bite.
Step 4: Assemble the Bowls
Now for the fun part: building your bowls! Layer a generous bed of warm cooked rice at the bottom. Top it with those beautiful pieces of steak, then add shredded carrots, thin cucumber slices, a scoop of tangy kimchi if you like, and finish with a sprinkle of fresh green onions. This combination brings together warmth, freshness, and bold aroma in every spoonful.
Step 5: Finish with Spicy Cream Sauce and Sesame Seeds
Drizzle your luscious spicy cream sauce over the assembled bowls for that perfect creamy heat. If you’re using sesame seeds, sprinkle them on top for an extra layer of nutty crunch. Serve these bowls fresh and watch everyone’s faces light up with every bite!
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Garnishing is where you can add your personal touch and extra flavor bursts. Besides sliced green onions and sesame seeds, try adding fresh cilantro leaves or a wedge of lime on the side. A handful of pickled radishes or extra kimchi will bring even more zest and fermentation magic to the table.
Side Dishes
This Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe stands beautifully on its own, but if you want to round out your meal, consider serving it alongside steamed edamame, a crisp Asian cucumber salad, or a simple miso soup. These sides complement the flavors without overpowering the main event.
Creative Ways to Present
Think beyond a bowl! Try layering the ingredients in mason jars for an eye-catching presentation at parties, or serve everything deconstructed on a platter for guests to assemble themselves. For a handheld twist, pile the steak and slaw into warm lettuce wraps, offering a lighter, fresh alternative.
Make Ahead and Storage
Storing Leftovers
Leftover Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe components store well separately. Keep the steak and rice in airtight containers and refrigerate for up to 3 days. Store fresh veggies and sauce in separate containers to maintain their crispness and flavor.
Freezing
You can freeze cooked steak and rice if needed, but fresh vegetables and sauce are best enjoyed fresh for optimal texture and taste. When freezing, pack steak and rice tightly in freezer-safe containers or bags for up to 2 months.
Reheating
To reheat, gently warm your steak and rice in a skillet or microwave until heated through. Add fresh vegetables and drizzle with the spicy cream sauce afterward to retain their vibrant texture and flavor. This way, every bite tastes just as delicious as freshly made.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank or sirloin is recommended for tenderness and flavor, skirt steak or ribeye can also work wonderfully if sliced thinly against the grain.
Is the spicy cream sauce very hot?
The sauce has a noticeable kick from the sriracha, but it’s balanced by creamy mayo and honey, making it spicy yet approachable. You can always adjust the sriracha amount to suit your heat preference.
Can I make this recipe vegetarian or vegan?
While this dish shines with steak, you can substitute the meat with marinated tofu, tempeh, or mushrooms for a delicious plant-based twist. Use vegan mayo in the spicy cream sauce to keep it fully vegan.
Do I have to use kimchi?
Kimchi adds an authentic tangy, fermented flavor that pairs beautifully, but it’s completely optional. Feel free to skip it if you’re not a fan or can’t find it locally.
What’s the best way to slice the steak?
For maximum tenderness, slice the steak thinly against the grain. This breaks up the muscle fibers and ensures each bite is juicy and easy to chew.
Final Thoughts
I cannot recommend this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe enough! It’s one of those dishes that feels special every time you make it but comes together quickly enough for a weeknight dinner. The combination of juicy steak, fresh crunchy veggies, and that addictive spicy cream sauce is a guaranteed crowd-pleaser. Give it a try and watch it become an instant favorite in your meal rotation!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated steak with fresh vegetables and a creamy, spicy sauce for a quick, flavorful meal. This dish features thinly sliced flank or sirloin steak marinated in a savory Korean BBQ sauce, grilled to perfection, and served over rice with shredded carrots, cucumber, kimchi, and green onions. The spicy cream sauce adds a zesty finish, making it a delightful bowl perfect for a satisfying weeknight dinner.
Ingredients
Steak and Rice Bowl
- 1 lb flank or sirloin steak, thinly sliced
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
Korean BBQ Marinade
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp gochujang (Korean chili paste, optional)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Stir until the sugar dissolves and all ingredients are well mixed. Add the thinly sliced steak to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to infuse.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Set aside to let the flavors meld.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Remove steak from marinade, letting excess drip off. Cook steak slices for 2 to 3 minutes per side, or until caramelized and cooked through. Remove from heat and set aside.
- Assemble the Bowls: Divide cooked rice evenly among four bowls. Top with cooked steak slices, shredded carrots, thin cucumber slices, kimchi if using, and sliced green onions.
- Add Sauce and Garnish: Drizzle the prepared spicy cream sauce generously over each bowl. Sprinkle with sesame seeds if desired for added texture and nuttiness.
- Serve: Serve the Korean BBQ steak rice bowls immediately while warm for the best flavor and enjoyment.
Notes
- Marinating the steak for longer enhances the flavor and tenderness.
- Substitute gochujang with chili paste or omit if you prefer less spice.
- Use brown rice for added fiber and a nuttier taste.
- Kimchi is optional but adds authentic Korean flavor and a probiotic boost.
- The spicy cream sauce can be adjusted to taste by varying the amount of sriracha or honey.
- For a gluten-free version, use tamari or gluten-free soy sauce in the marinade.
