If you’re craving a meal that’s bold, satisfying, and bursting with flavor, these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce deliver on every front. Juicy marinated steak, perfectly seared and served over fluffy rice, topped with a creamy, spicy sauce — this dish is the ultimate balance of sweet, savory, and heat. I once added a fried egg on top for extra richness, and it turned this already delicious meal into something restaurant-worthy. Whether you’re meal prepping for the week or cooking a quick weeknight dinner, this Korean-inspired rice bowl hits all the right notes.
Why You’ll Love This Recipe
These Korean BBQ Steak Rice Bowls combine everything you love about Asian-inspired flavors in one satisfying dish. The tender, caramelized steak paired with fluffy jasmine rice and a drizzle of creamy gochujang sauce creates a perfect bite every time. The recipe is simple to prepare but tastes like it came from your favorite Korean restaurant. It’s versatile, customizable, and ideal for both quick dinners and meal prep lunches. With its rich, spicy sauce and tender beef, this dish guarantees you’ll never look at steak and rice the same way again.
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce: A Flavor-Packed Fusion Feast
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delicious fusion dish featuring tender marinated steak, fluffy rice, and fresh veggies topped with a creamy, spicy Gochujang sauce. Perfectly balanced with sweet, savory, and spicy flavors, this bowl is quick to prepare yet packed with restaurant-quality taste.
Ingredients
- For the Steak Marinade:
- 1 lb flank or sirloin steak, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1/2 tsp black pepper
- For the Bowls:
- 2 cups cooked jasmine or white rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/2 cup thinly sliced green onions
- 1 tbsp sesame seeds (for garnish)
- For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 1–2 tbsp Gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp honey or sugar
- 1 tsp rice vinegar
- Water to thin, if needed
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and pepper. Add sliced steak and toss to coat. Marinate for at least 30 minutes (up to 4 hours) in the refrigerator.
- While the steak marinates, whisk together all ingredients for the spicy cream sauce until smooth. Adjust consistency with a splash of water if too thick. Set aside.
- Heat a large skillet or grill pan over medium-high heat. Cook the marinated steak for 2–3 minutes per side, until nicely caramelized and cooked through. Remove from heat and rest for 5 minutes.
- Assemble the bowls: Add a serving of warm rice to each bowl, then top with sliced steak, shredded carrots, cucumber, and green onions.
- Drizzle generously with spicy cream sauce and sprinkle with sesame seeds.
- Serve immediately and enjoy the perfect balance of creamy, spicy, and savory flavors.
Notes
- For extra flavor, add kimchi, pickled radishes, or sautéed spinach to the bowl.
- To make it lighter, substitute Greek yogurt for mayo in the sauce.
- Marinate the steak overnight for deeper flavor.
- Works great with chicken, shrimp, or tofu as a protein substitute.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Seared / Grilled
- Cuisine: Korean Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flank Steak or Ribeye – Thinly sliced steak that soaks up the Korean BBQ marinade beautifully and sears to perfection.
Cooked White Rice – A fluffy base that complements the rich, saucy steak. Jasmine or short-grain rice works best.
Soy Sauce – The umami foundation of the Korean BBQ flavor.
Brown Sugar or Honey – Adds sweetness and helps caramelize the steak when cooked.
Garlic and Ginger – Freshly minced for authentic Korean flavor and aromatic depth.
Sesame Oil – Brings a nutty richness that ties the marinade together.
Rice Vinegar – Adds a touch of tang to balance the sweetness.
Green Onions – Add freshness and color when sprinkled on top.
Sesame Seeds – For garnish and a hint of crunch.
For the Spicy Cream Sauce:
Mayonnaise – Creates a creamy base.
Gochujang (Korean Chili Paste) – The star ingredient for heat and flavor.
Rice Vinegar or Lime Juice – Balances the richness of the mayo.
Honey – Adds a touch of sweetness to temper the spice.
Garlic Powder – Enhances the savory depth of the sauce.
Directions
In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and rice vinegar to create the marinade. Add the thinly sliced steak, tossing to coat evenly. Let it marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
While the steak marinates, prepare the spicy cream sauce by mixing mayonnaise, gochujang, honey, rice vinegar, and garlic powder in a small bowl. Adjust to taste — more gochujang for spice, more honey for sweetness. Set aside.
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil and cook the marinated steak in batches, about 2–3 minutes per side, until browned and caramelized. Avoid overcrowding the pan to keep it from steaming. Remove from heat and let rest briefly.
To assemble the bowls, spoon warm rice into serving bowls. Top with slices of Korean BBQ steak, a drizzle of spicy cream sauce, and a sprinkle of sesame seeds and chopped green onions. For extra flair, add optional toppings like cucumber slices, shredded carrots, or a fried egg.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves about 4 people. Preparation takes 20 minutes, marinating about 30 minutes, and cooking around 10 minutes — total time: about 1 hour.
Storage/reheating
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warm. Keep the spicy cream sauce separate and drizzle just before serving to maintain freshness.
Variations and Customizations
Chicken or Pork Version – Substitute steak with thinly sliced chicken thighs or pork tenderloin.
Vegetarian Option – Use tofu or grilled mushrooms for a meat-free version.
Extra Heat – Add sriracha or red pepper flakes to the sauce.
Honey Garlic Twist – Add extra honey and garlic to the marinade for a sweeter flavor.
Brown Rice Base – Swap white rice for brown or cauliflower rice for a lighter meal.
Korean Bulgogi Style – Add grated pear or apple to the marinade for authentic bulgogi sweetness.
Egg Topping – Add a fried or poached egg for extra richness.
Pickled Vegetables – Serve with kimchi or pickled radish for added tang.
Lettuce Wraps – Wrap the steak and rice in lettuce leaves for a low-carb option.
Crunchy Garnish – Top with crispy shallots or crushed peanuts for texture.
FAQs
Can I use a different cut of steak?
Yes, sirloin, flank, or ribeye all work beautifully — just slice thinly against the grain.
What if I can’t find gochujang?
You can substitute with sriracha or chili garlic sauce, though the flavor will differ slightly.
Can I grill the steak instead?
Absolutely — grilling adds a smoky, caramelized touch.
How spicy is the sauce?
It’s mildly spicy but easily adjustable — add more gochujang for heat or honey to tone it down.
Can I make it ahead?
Yes, marinate the steak and prep the sauce a day ahead for quick cooking later.
Can I serve it cold?
Yes, it makes an excellent cold rice bowl for lunch the next day.
Is this recipe gluten-free?
Use tamari instead of soy sauce and ensure your gochujang is gluten-free.
Can I use quinoa instead of rice?
Definitely — quinoa adds protein and works well with the flavors.
What vegetables go well in this bowl?
Cucumbers, carrots, edamame, and cabbage are all great options.
How can I make it creamier?
Add a splash of cream or Greek yogurt to the spicy sauce for a richer texture.
Conclusion
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are the perfect fusion of sweet, savory, and spicy — everything you want in a comfort meal. The marinated steak is tender and flavorful, the sauce creamy and bold, and the rice ties it all together for a dish that’s as satisfying as it is stunning. Whether served for dinner, lunch, or meal prep, this recipe brings vibrant Korean-inspired flavor straight to your table.
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