Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Introduction

These Korean BBQ Steak Rice Bowls feature tender marinated steak served over fluffy rice with fresh vegetables and a spicy cream sauce. They bring vibrant flavors and simple prep together for a delicious meal perfect any day of the week.

Ingredients

• 1 lb flank or sirloin steak, thinly sliced
• 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 (optional)
• 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)
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice
• 1 tsp honey

Instructions

1. Step 1: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and toss to coat. Marinate in the refrigerator for at least 30 minutes or up to 8 hours for best flavor.
2. Step 2: While the steak marinates, prepare the spicy cream sauce by whisking together mayonnaise, sriracha, lime juice, and honey in a small bowl. Set aside.
3. Step 3: Heat a skillet or grill pan over medium-high heat. Remove steak from marinade and cook in batches for 2-3 minutes per side until caramelized and cooked through. Set cooked steak aside.
4. Step 4: To assemble the rice bowls, start with a base of cooked rice in each bowl. Top with cooked steak, shredded carrots, cucumber slices, kimchi if using, and sliced green onions.
5. Step 5: Drizzle the spicy cream sauce over the assembled bowls and sprinkle with sesame seeds if desired. Serve immediately and enjoy!

Tips & Variations

• Use ribeye or skirt steak for an even more tender and flavorful result.
• For a milder sauce, reduce the amount of sriracha or omit it completely.
• Add fresh herbs like cilantro or mint for a bright twist.
• Substitute kimchi with pickled radish or omit altogether if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the spicy cream sauce separate and add fresh before serving. Reheat the steak and rice gently in the microwave or on the stovetop until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank or sirloin steak works well, but ribeye, skirt, or hanger steak are also great options for tenderness and flavor.

Is gochujang necessary?

No, gochujang adds a traditional Korean heat and depth but can be omitted if you prefer a milder marinade.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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These Korean BBQ Steak Rice Bowls combine thinly sliced marinated steak with fresh vegetables and a zesty spicy cream sauce for a flavorful, satisfying meal. The steak is marinated in a savory-sweet Korean-inspired sauce, quickly seared to caramelized perfection, and served over rice with crisp carrots, cucumber, kimchi, and green onions, finished with a creamy, spicy drizzle.

• Author: Grace
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Steak and Marinade

• 1 lb flank or sirloin steak, thinly sliced
• 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 (optional)

Rice Bowl Toppings

• 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)

Spicy Cream Sauce

• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice
• 1 tsp honey

Instructions

1. Marinating the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak to this marinade and toss to coat evenly. Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator to develop deep flavor.
2. Making the Spicy Cream Sauce: While the steak marinates, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth and well combined. Set aside to allow flavors to meld.
3. Cooking the Steak: Heat a skillet or grill pan over medium-high heat. Remove steak slices from marinade (discard excess marinade) and cook for 2 to 3 minutes per side until the steak is caramelized on the outside and cooked through to your desired doneness. Remove from heat and set aside.
4. Assembling the Bowls: Spoon the cooked white or brown rice into bowls. Top the rice with the cooked steak slices, shredded carrots, thinly sliced cucumber, kimchi if using, and chopped green onions.
5. Finishing Touches: Drizzle the prepared spicy cream sauce over the top of the assembled bowls. Sprinkle with sesame seeds if desired for extra flavor and crunch.
6. Serving: Serve the Korean BBQ Steak Rice Bowls immediately while steak is warm and enjoy the balance of savory, spicy, and fresh flavors.

Notes

• Gochujang is a Korean fermented chili paste that adds authentic spice and depth but can be omitted if unavailable.
• For a healthier option, use brown rice instead of white rice.
• The steak can be substituted with other cuts like ribeye or skirt steak if preferred.
• Marinate the steak longer for more tender and flavorful meat.
• The spicy cream sauce can be adjusted in heat by varying the amount of sriracha.
• Kimchi adds a fermented tang and crunch but can be left out if you don’t have it or prefer a milder flavor.

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, Korean recipe, easy dinner, marinated steak, kimchi, quick meal