Korean BBQ Steak Rice Bowls Recipe Easy Spicy Cream Sauce

The sizzle of marinated steak hitting a hot skillet is a sound I could listen to all day. Toss in the sweet, smoky aroma of Korean BBQ, a swirl of creamy, spicy sauce, and a mountain of fluffy rice—and you’ll get why these Korean BBQ Steak Rice Bowls are my go-to comfort food. I first started making this recipe on busy weeknights when takeout just wasn’t an option (or my wallet begged for a break). What surprised me most? How ridiculously easy it is to whip up a Korean BBQ steak rice bowl at home—no grill required, no fancy chef skills, just big flavors and satisfying textures in every bite.

Honestly, the spicy cream sauce is what takes this recipe from “pretty good” to “please, can I have seconds?” It’s the sort of sauce you’ll want to drizzle over everything—rice, veggies, even fries if you’re feeling wild. This recipe is a lifesaver for meal prepping, picky eaters, or those who crave a little adventure at dinner time. I’ve tested and tweaked my Korean BBQ steak rice bowl recipe more times than I care to admit, so you can trust that it delivers on flavor, speed, and ease. Whether you’re a longtime fan of Korean food or a total newbie, you’ll love how approachable (and customizable) this meal is. Plus, it’s perfect for sharing—my family practically licks their bowls clean every single time.

If you’re looking for a recipe that’s packed with protein, bursting with flavor, and guaranteed to make you feel like a kitchen superstar, give these Korean BBQ steak rice bowls with spicy cream sauce a try. I promise, you’ll be planning your next batch before the dishes are even done.

Why You’ll Love This Recipe

• Quick & Easy: You can have these Korean BBQ steak rice bowls on the table in under 40 minutes. Perfect for those nights when you want something special without spending hours in the kitchen.
• Simple Ingredients: No need for a specialty grocery run—most of the ingredients are pantry staples or easy to find at any supermarket.
• Perfect for Any Occasion: These bowls are a hit at casual family dinners, weekend lunches, or even meal prep for busy workdays. They also make an impressive (but low-stress) option for casual gatherings with friends.
• Crowd-Pleaser: Kids and adults both go wild for the sweet-savory steak and that addictively creamy, spicy sauce. It’s like restaurant-quality Korean BBQ at home.
• Unbelievably Delicious: The combination of juicy marinated steak, tender rice, crunchy veggies, and spicy cream sauce is pure comfort food—but with a fresh, zesty twist. Every bite is loaded with bold, balanced flavor.

What really sets this recipe apart from the usual rice bowl? For starters, I blend the marinade for extra depth and let the steak soak up every drop. Plus, the spicy cream sauce is my own riff—part sriracha, part mayo, a touch of toasted sesame, and a squeeze of lime. It’s one of those sauces that’s so good, you’ll want to keep a jar in the fridge at all times.

Let’s face it, sometimes you want a meal that feels like a treat but doesn’t leave you with a mountain of dishes or a dent in your wallet. These Korean BBQ steak rice bowls are your answer. They’re healthy-ish, endlessly customizable, and totally satisfying. If you’ve ever wished you could capture the magic of a Korean BBQ restaurant at home—without a grill or hours of prep—this is the recipe to try. Trust me, you’ll want to make extra for leftovers (if there are any!).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few fresh veggies add that perfect crunch and pop of color. Here’s what you’ll need for the best Korean BBQ steak rice bowls with spicy cream sauce:

• For the Steak & Marinade:
  • Flank steak or sirloin (about 1 lb / 450g, thinly sliced against the grain)
  • Soy sauce (3 tbsp / 45ml)
  • Brown sugar (2 tbsp / 24g, for that signature sweet-salty balance)
  • Sesame oil (1 tbsp / 15ml, toasted if possible—it makes a big difference!)
  • Rice vinegar (1 tbsp / 15ml)
  • Fresh garlic (2 cloves, minced)
  • Fresh ginger (1 tbsp / 6g, grated or finely chopped)
  • Gochujang (Korean chili paste, 1 tbsp / 15g; for mild heat and deep umami—find it in the Asian section)
  • Scallions (2, thinly sliced; part for marinade, part for garnish)
  • Black pepper (1/2 tsp / 2g)
• For the Rice Bowls:
  • Cooked white rice (about 3 cups / 600g; use short-grain for best stickiness, but any will do—jasmine, basmati, or even brown rice)
  • Carrots (1 large, julienned or grated)
  • Cucumber (1 small, thinly sliced)
  • Red bell pepper (1/2, sliced thin; adds crunch and color)
  • Kimchi (optional but recommended, for tangy kick)
  • Sesame seeds (for garnish)
• For the Spicy Cream Sauce:
  • Mayonnaise (1/3 cup / 80g; Kewpie is my favorite for extra creaminess, but regular mayo is just fine)
  • Sriracha or gochujang (2–3 tbsp / 30–45ml, adjust to taste)
  • Lime juice (1 tbsp / 15ml; fresh-squeezed is best)
  • Honey (1 tsp / 7g, optional for a hint of sweetness)
  • Sesame oil (1 tsp / 5ml, just a drizzle for depth)

Ingredient Tips & Substitutions:

• If you can’t find gochujang, use a mix of sriracha and a little miso paste for a similar kick.
• Swap in ground beef or thinly sliced chicken for the steak if you prefer.
• Brown rice or cauliflower rice works great if you want to keep things lighter or gluten-free.
• No kimchi? Add extra pickled veggies or a splash of rice vinegar for tang.
• For a dairy-free sauce, use vegan mayo—works like a charm!

I like to keep it flexible—use whatever veggies you have on hand, and don’t stress if you’re missing a garnish. The real magic is in that steak marinade and spicy cream sauce combo!

Equipment Needed

• Nonstick skillet or grill pan: A heavy-bottomed nonstick pan is perfect for searing steak strips. If you have an outdoor grill, you can use it for extra smoky flavor, but honestly, a skillet works just fine (and saves cleanup!).
• Mixing bowls: You’ll need one for the marinade and another for tossing the sauce. Glass or stainless steel bowls are easiest to clean, especially if using gochujang.
• Sharp knife & cutting board: A good chef’s knife makes thinly slicing steak and veggies a breeze. I once tried with a dull knife—never again! Keep your knife sharp and you’ll thank yourself later.
• Rice cooker or saucepan: Rice cookers are my secret weapon for perfectly cooked rice every time. But stovetop works, too—just watch the water level closely.
• Measuring spoons and cups: For accuracy, especially with the marinade and sauce. A kitchen scale is handy but not required.
• Tongs or spatula: For flipping steak strips quickly in the pan.
• Optional: Vegetable peeler for julienning carrots, or a mandoline for even veggie slices (but watch your fingers—personal experience talking!).

If you’re just starting out, don’t worry about fancy gadgets. I’ve made these bowls with nothing but basic kitchen tools, and they still turned out delicious. Just keep your knives sharp and your pans hot, and you’re good to go!

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

1. Marinate the Steak (10 minutes, plus marinating time):
   1. In a large bowl, combine 3 tbsp (45ml) soy sauce, 2 tbsp (24g) brown sugar, 1 tbsp (15ml) sesame oil, 1 tbsp (15ml) rice vinegar, 2 minced garlic cloves, 1 tbsp (6g) grated ginger, 1 tbsp (15g) gochujang, half the sliced scallions, and 1/2 tsp (2g) black pepper.
   2. Add the 1 lb (450g) thinly sliced steak. Toss to coat well. Cover and marinate in the fridge for at least 20 minutes, or up to 2 hours for deeper flavor. (If you’re short on time, even 10 minutes will work in a pinch.)
2. Cook the Rice (while steak marinates):
   1. Rinse 1.5 cups (300g) short-grain white rice under cold water until clear. Add 2 cups (480ml) water and cook according to package directions, or use a rice cooker if you have one. Fluff with a fork when done.
   2. For brown rice, increase water to 2.5 cups (600ml) and cook 10 minutes longer.
3. Prepare the Spicy Cream Sauce (5 minutes):
   1. In a small bowl, whisk together 1/3 cup (80g) mayonnaise, 2–3 tbsp (30–45ml) sriracha or gochujang, 1 tbsp (15ml) lime juice, 1 tsp (7g) honey (if using), and 1 tsp (5ml) sesame oil. Taste and adjust spice level as you like. Set aside.
   2. If you want a thinner sauce, add a teaspoon of water or extra lime juice.
4. Prep the Veggies (5 minutes):
   1. Julienne or grate 1 large carrot, thinly slice 1 small cucumber, and cut 1/2 red bell pepper into thin strips. Set aside with a scoop of kimchi (if using).
   2. Slice remaining scallions for garnish.
5. Cook the Steak (5–8 minutes):
   1. Heat your skillet or grill pan over medium-high heat. Drizzle with a little oil (high-heat oil like avocado or canola works well).
   2. Remove steak from marinade (let excess drip off to avoid burning) and cook in batches—don’t overcrowd the pan. Sear steak strips for 1–2 minutes per side, until browned and just cooked through. (You want a bit of caramelization—watch for that glossy, brown crust!)
   3. Transfer cooked steak to a plate. Repeat with remaining steak.
   4. If the pan starts to smoke, lower the heat slightly or wipe out any burnt bits between batches.
6. Assemble the Bowls:
   1. Scoop rice into bowls (about 1 cup / 200g per serving).
   2. Top with steak strips, then arrange carrots, cucumber, bell pepper, and kimchi around the edges.
   3. Drizzle generously with spicy cream sauce. Sprinkle sesame seeds and scallions over everything for that classic Korean BBQ look.
7. Troubleshooting:
   • If steak is tough, make sure you sliced against the grain and didn’t overcook. Flank or sirloin should be tender if cooked quickly.
   • Sauce too spicy? Mix in a little extra mayo or a drizzle of honey to mellow things out.
   • Rice too sticky? Rinse it thoroughly before cooking next time.

Pro-tip: Let everyone build their own bowl for a fun, interactive dinner! Leftover steak and sauce make killer wraps or salads, too.

Cooking Tips & Techniques

• Thin Slicing is Key: For the most tender steak, slice it as thin as possible against the grain. I stick the steak in the freezer for 20 minutes first—it firms up and makes slicing a breeze.
• High Heat = Caramelization: Don’t be shy with a hot pan! A quick sear locks in juices and gives you that amazing BBQ flavor without a grill. Just work in batches so the pan stays hot.
• Don’t Overcrowd: Cooking steak strips in a single layer is crucial. If you pile them in, they’ll steam instead of sear (been there, soggy steak is not the move).
• Marinate for Flavor: Even 20 minutes makes a difference, but if you remember, marinate in the morning for dinner at night. The flavors get even deeper.
• Sauce Customization: Taste the spicy cream sauce before serving. Too spicy? Add more mayo. Not enough kick? Extra sriracha or gochujang does the trick.

I’ve definitely had my share of steak that turned out chewy or sauce that was way too fiery (oops). Over time, I learned that a sharp knife, a screaming hot pan, and tasting as you go are the real secrets. Don’t rush the prep—especially the slicing and marinating. And if you want to multitask, start the rice and marinade at the same time, then prep veggies while steak soaks up that flavor. It’s a rhythm you’ll get the hang of after one or two tries.

Variations & Adaptations

• Low-Carb/Keto: Swap the rice for cauliflower rice (just sauté with a splash of sesame oil) and use a sugar substitute in the marinade. The bowl still packs a punch!
• Vegetarian Option: Use firm tofu or tempeh instead of steak. Marinate and sear as you would with meat. You could also try portobello mushrooms for a hearty, umami-rich bowl.
• Extra Veggie Power: Toss in steamed broccoli, sautéed spinach, or edamame for more greens and protein. In summer, I love adding fresh shredded cabbage or snap peas.
• Different Cooking Methods: If you have an outdoor grill, quickly char the steak strips for a smokier flavor. Air fryers work, too (400°F/200°C for 6–8 minutes, shaking halfway).
• Allergen Swaps: For gluten-free, use tamari instead of soy sauce and double-check your gochujang (some brands contain wheat). For egg-free, use vegan mayo in the sauce.
• Personal Favorite: Sometimes I add a soft-boiled egg or a fried egg on top—so good when the yolk mixes with that spicy sauce and rice!

Honestly, this is one of those recipes that invites creativity. Don’t be afraid to mix it up based on what’s in your fridge (or what your picky eaters will actually eat!).

Serving & Storage Suggestions

Serve your Korean BBQ steak rice bowls hot, right after assembling, for best texture and flavor. I love piling everything into deep bowls so the rice soaks up all the sauce and juices from the steak. For a little extra flourish, sprinkle extra sesame seeds and sliced scallions on top—makes it feel like a restaurant dish at home.

These bowls pair perfectly with iced green tea, a cold beer, or sparkling water with a squeeze of lime. If you want to bulk out the meal, serve with miso soup or a simple Asian cucumber salad on the side.

Storage: Store leftovers in airtight containers in the fridge for up to 3 days. Keep sauce and veggies separate from rice and steak for the best texture. Rice can be frozen (up to 1 month); just thaw and reheat with a splash of water to fluff it back up. Reheat steak gently in a skillet to avoid overcooking. The flavors actually deepen overnight—leftovers are amazing for lunch!

Nutritional Information & Benefits

Each serving of these Korean BBQ steak rice bowls (including steak, rice, veggies, and sauce) contains about 550–650 calories, 30g protein, 18g fat, and 60g carbohydrates. Using lean steak and plenty of veggies keeps things balanced, while the spicy cream sauce adds flavor without a ton of extra calories.

Key Benefits: Steak provides iron and protein, while fresh veggies give fiber and vitamins. Gochujang and ginger both have anti-inflammatory perks. For gluten-free or low-carb diets, simple swaps make this recipe totally doable.

Allergens: Contains soy, eggs (in mayo), and wheat (in some gochujang/soy sauces)—easy to adapt as described above. Personally, I love that this meal makes healthy eating feel totally indulgent (and keeps me full for hours!).

Conclusion

If you’re craving a meal that’s bold, comforting, and just plain fun to eat, these Korean BBQ steak rice bowls with spicy cream sauce will hit the spot. They’re quick enough for weeknights, but special enough to share. Plus, you can totally make them your own with different proteins or veggies. My family asks for them on repeat, and honestly, I never get tired of that sweet-savory punch and creamy, spicy drizzle.

Don’t be afraid to experiment—add more heat, swap in tofu, or pile on extra veggies. That’s the beauty of these bowls: they’re as flexible as they are delicious. If you try this recipe, let me know how it turned out! Drop a comment, tag me on Pinterest, or share your own creative twists. Hope these bowls bring as much joy to your table as they do to mine!

FAQs About Korean BBQ Steak Rice Bowls

Can I make Korean BBQ steak rice bowls ahead of time?

Absolutely! Prep the steak, rice, and sauce separately, then assemble just before serving. It’s perfect for meal prep or busy days.

What cut of steak is best for this recipe?

Flank steak or sirloin works best for tenderness and flavor. Slice thinly against the grain for juicy, quick-cooking strips.

Is there a substitute for gochujang in the marinade?

If you can’t find gochujang, mix sriracha with a small spoonful of miso paste or use just sriracha for heat. The flavor will be a bit different, but still delicious.

How spicy is the cream sauce?

The spice level is totally adjustable. Start with less sriracha or gochujang, taste, and add more as you like. For zero heat, use only mayo and a squeeze of lime.

Can I use brown rice or quinoa instead of white rice?

Definitely! Brown rice, quinoa, or even cauliflower rice all work great—just adjust cooking times as needed.

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