Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

These Korean BBQ Steak Rice Bowls are an irresistible mix of savory, spicy, and creamy flavors that make every bite unforgettable. I love how the juicy marinated steak pairs perfectly with fluffy rice and the bold, tangy cream sauce. It’s a complete meal in a bowl—hearty, satisfying, and full of flavor that feels restaurant-worthy yet easy enough to make at home.

Why You’ll Love This Recipe

I love this recipe because it brings together the best of Korean BBQ flavor and creamy spice in one comforting bowl. The steak is tender and caramelized from the gochujang and honey, while the spicy cream sauce adds a smooth, fiery kick. It’s the perfect weeknight dinner that’s fast, flavorful, and endlessly customizable. Plus, it’s great for meal prep—I can make everything ahead and assemble when I’m ready to eat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Steak:
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

For the Rice:
1 cup cooked rice (white, brown, or jasmine)

For the Spicy Cream Sauce:
½ cup mayonnaise
¼ cup sour cream
1 tbsp sriracha
¼ tsp salt
⅛ tsp black pepper

Directions

1. I start by preparing the steak marinade. In a medium bowl, I whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
2. I add the cubed steak to the bowl and toss it until all the pieces are well coated. I let it marinate for at least 15–30 minutes (or up to 2 hours if I have time) to absorb all the flavors.
3. While the steak marinates, I cook the rice according to package directions and set it aside.
4. I make the spicy cream sauce by mixing mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth. I refrigerate it until ready to use.
5. When I’m ready to cook the steak, I heat a large skillet or grill pan over medium-high heat.
6. I add the marinated steak cubes in a single layer and cook for about 2–3 minutes per side, until they’re browned and caramelized but still tender inside.
7. Once cooked, I remove the steak from the pan and let it rest for a few minutes.
8. To assemble the bowls, I add a generous scoop of rice to each bowl, top it with the Korean BBQ steak, and drizzle the spicy cream sauce over the top.
9. For an extra touch, I sometimes sprinkle on sesame seeds, sliced green onions, or chopped cilantro before serving.

Servings and Timing

This recipe serves about 2–3 people. The total time is around 35 minutes — about 15 minutes for prep and 20 minutes for cooking and assembly.

Variations

Sometimes I like to add stir-fried vegetables like bell peppers, zucchini, or broccoli to make the bowl more colorful and balanced. For a spicier kick, I increase the gochujang or sriracha. I also enjoy swapping the beef for chicken, shrimp, or tofu when I want something different. If I’m craving crunch, I top the bowls with crispy shallots or pickled cucumbers for contrast.

Storage/Reheating

I store leftovers in separate airtight containers—steak, rice, and sauce each on their own—for up to 3 days in the refrigerator. When reheating, I warm the steak and rice gently in a skillet or microwave until hot, then drizzle with fresh sauce before serving. I avoid reheating the sauce since it’s best cold or at room temperature. It also makes a great meal prep option for lunches.

FAQs

Can I use a different cut of beef?

Yes, I can use flank, skirt, ribeye, or sirloin—any tender cut works well for this recipe.

Can I grill the steak instead of pan-frying?

Absolutely, grilling adds a smoky flavor that pairs beautifully with the gochujang marinade.

How spicy is this dish?

It’s moderately spicy, but I can adjust the heat by adding more or less gochujang and sriracha.

Can I make it dairy-free?

Yes, I can use dairy-free sour cream or just extra mayo for the sauce.

What vegetables go well in the bowl?

I like adding sautéed bell peppers, carrots, cabbage, or even kimchi for an authentic touch.

Can I use leftover rice?

Yes, leftover rice works perfectly—especially if I warm it with a splash of water or sesame oil.

How long should I marinate the steak?

At least 15 minutes gives it flavor, but up to 2 hours makes it even more delicious.

Can I make the sauce ahead of time?

Definitely, I can make it up to 3 days in advance and store it in the fridge.

Can I use chicken instead of beef?

Yes, boneless chicken thighs or breasts work great—just adjust the cooking time.

What can I serve with these bowls?

I like serving them with steamed edamame, kimchi, or a crisp cucumber salad for a complete meal.

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are one of my go-to meals when I want something quick, bold, and deeply satisfying. The sweet, savory, and spicy flavors come together beautifully in every bite, and the creamy sauce ties it all together. I love how easy it is to customize and how it turns a simple bowl of rice into a flavor-packed feast that never disappoints.

Print