Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: PT-488181H6M51S
Cuisine: Asian Fusion
Ingredients: 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes; 1 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp honey; 1 tsp sesame oil; 1 tsp garlic powder; ½ tsp onion powder; ¼ tsp salt; ⅛ tsp black pepper; 1 cup cooked rice (white, brown, or jasmine); ½ cup mayonnaise; ¼ cup sour cream; 1 tbsp sriracha; ¼ tsp salt; ⅛ tsp black pepper

Get ready for a showstopper: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is the kind of meal that makes your weeknight dinner feel absolutely special. Tender cubes of marinated steak sit on fluffy rice, all luxuriously drizzled with a zippy, creamy sauce that brings together sweet, spicy, and savory notes in perfect harmony. Whether you’re a big fan of Asian fusion or simply want to shake up your dinner routine, this bowl is a guaranteed mood-brightener and crowd-pleaser.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Simplicity meets bold flavor here: each ingredient plays a starring role in the overall deliciousness of these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. You’ll find the marinade is what makes the steak irresistibly juicy, while the sauce is delightfully creamy with just the right kick.

Beef steak (1 lb, flank, skirt, or New York strip): Go for your favorite cut, but keep the cubes bite-sized for even marinating and quick cooking.
Soy sauce (1 tbsp): Adds that essential umami backbone and balances the sweetness of the marinade.
Gochujang (1 tbsp): This Korean chili paste provides the signature bold, smoky heat—don’t skip it if you want that flawless Korean BBQ punch.
Honey (1 tbsp): Brings mellow, sticky sweetness to balance the spicy and salty notes.
Sesame oil (1 tsp): Just a splash for nutty depth and irresistible aroma.
Garlic powder (1 tsp): Infuses subtle garlicky flavor throughout the steak cubes.
Onion powder (½ tsp): Layers in gentle savoriness that rounds out the marinade.
Salt (¼ tsp): Amplifies all the flavors and ensures every bite sings.
Black pepper (⅛ tsp): For a hint of warmth and complexity.
Rice (1 cup cooked, white, brown, or jasmine): Your base for soaking up the steak juices and spicy cream sauce—whatever you choose, make it fluffy!
Mayonnaise (½ cup): The creamy foundation for the sauce that ties the whole bowl together.
Sour cream (¼ cup): Adds a cool, tangy twist that balances the heat.
Sriracha (1 tbsp): This chili sauce brings the spice—adjust for more or less fire!
Salt (¼ tsp, for sauce): Makes the sauce pop with savory goodness.
Black pepper (⅛ tsp, for sauce): Provides a finishing, peppery note in the creamy drizzle.

How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Step 1: Marinate the Steak

In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Toss in your steak cubes, making sure they’re well coated on all sides. The marinade works its magic in as little as 30 minutes (perfect if you’re short on time), but if you can spare it, let the meat sit for up to 2 hours for deeper flavor infusion.

Step 2: Cook the Steak

Preheat a skillet or grill pan to medium-high heat. Once it’s hot, add your marinated steak cubes. They’ll sizzle and caramelize quickly—about 3-4 minutes per side is ideal for juicy, medium-rare morsels. Don’t overcrowd the pan; work in batches if needed for a beautiful sear. When done, rest the steak for a few minutes to lock in the juices.

Step 3: Make the Spicy Cream Sauce

While your steak rests, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl. You want a silky, smooth sauce that’s both cooling and fiery. Taste and adjust with more sriracha if you crave extra heat, or more mayo if you like it milder.

Step 4: Assemble the Bowls

Spoon a generous mound of your favorite cooked rice into each bowl. Top with a tumble of juicy steak cubes, then shower everything with drizzles of the spicy cream sauce. Feel free to go big with the sauce—it’s the flavor bridge that marries steak and rice. Serve immediately for maximum freshness and wow-factor.

How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Garnishes

The finishing touches matter! Sprinkle sliced scallions, toasted sesame seeds, or a handful of microgreens on each bowl before serving. These add vibrant color, fresh crunch, and nutty aromas that elevate the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce from a simple meal to restaurant-worthy fare.

Side Dishes

While these bowls are hearty on their own, pairing them with sautéed spinach, pickled cucumbers, or quick kimchi takes the meal to the next level. Even a light salad with an Asian-inspired vinaigrette or crispy roasted vegetables brings wonderful contrast and freshness to the table.

Creative Ways to Present

Why not have fun with presentation? Use small bowls for a casual build-your-own family dinner, or arrange the steak and veggies artfully atop the rice for a wow-worthy date night plate. For parties, serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in mini cups as appetizers—trust me, they’ll disappear fast!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store the rice, steak, and spicy cream sauce in separate airtight containers to keep each component fresh. The steak will stay juicy for up to three days in the refrigerator, and the sauce will hold its flavor just as well.

Freezing

The steak freezes beautifully—just pop cooled cubes into a freezer-safe bag or container and freeze for up to 2 months. Rice is freezer-friendly too if you spread it in a thin layer. However, skip freezing the spicy cream sauce; dairy-based sauces tend to separate and lose their creamy texture after thawing.

Reheating

To reheat, gently warm steak cubes in a skillet over low heat or zap them briefly in the microwave, covered with a damp towel to keep them moist. Warm the rice with a sprinkle of water for fluffiness. Add the spicy cream sauce just before serving, straight from the fridge or gently stirred for room temperature.

FAQs

What cut of steak works best for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce?

Flank, skirt, or New York strip steaks all work beautifully thanks to their tenderness and marbling. For the juiciest, most flavorful results, cut the beef into equal-sized cubes, and avoid overcooking to keep them mouthwateringly tender.

Is there a way to make these rice bowls gluten free?

Absolutely! Double-check that your soy sauce and gochujang are certified gluten free (many brands make these versions), then you’re all set for a glorious, satisfying gluten free meal.

Can I make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce less spicy?

Of course—you’re in charge of the heat. Adjust the amount of gochujang in the marinade and sriracha in the sauce to dial down the fire. You can start with just half the recommended amounts and add more to taste.

What vegetables pair well with these steak rice bowls?

So many options! Sautéed spinach, pickled cucumbers, shredded carrots, or even steamed broccoli add a burst of color and crunch. Any quick-pickled or lightly cooked veggie complements the richness of the steak and sauce.

Can I prep the components ahead of time?

Definitely! Prep your marinade and sauce up to a day ahead and keep them chilled, then cook the rice and steak when you’re ready to assemble. That way, dinner is just a quick sizzle away.

Final Thoughts

There’s something truly special about sharing a fresh, vibrant bowl of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce—every bite is packed with flavor, warmth, and just the right amount of heat. Give this recipe a try and bring some fusion delight to your table tonight!

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe