Korean BBQ Steak Rice Bowls with Spicy Cream Sauce – Bold & Delicious
Ever crave something that’s bold, flavorful, and ridiculously satisfying—all in one bowl? Yeah, same here. That’s why I’m obsessed with these Korean BBQ Steak Rice Bowls. Juicy, marinated steak over fluffy rice, crisp veggies, and a drizzly, spicy cream sauce that hits just right. It’s like your favorite takeout—only better, cheaper, and you don’t have to leave your house or put on real pants.
Whether you’re trying to impress dinner guests or just jazz up your weeknight routine, this recipe is so worth it. And trust me, the flavors only get better as they mingle.
Let’s break this down and build the ultimate bowl of joy.
Perfect Pairing
Looking to make a meal out of it? These bowls pair beautifully with:
- Kimchi – Classic, tangy, and slightly spicy—it balances the richness of the steak.
- Steamed Edamame – A simple, healthy side to nibble on.
- Cucumber Salad – Refreshing and light with a splash of rice vinegar.
- Korean Corn Cheese – IYKYK… ridiculously cheesy and so worth it.
Occasions to Serve Korean BBQ Steak Bowls
You don’t need a special reason to enjoy this dish, but if you want one…
- Weeknight Dinner – Quick to prep and insanely flavorful.
- Meal Prep Hero – Pack these for lunch and everyone in the breakroom will be jealous.
- Impress-the-Crowd Meals – Date night? Dinner party? These bowls serve drama (in a good way).
- Craving Control – Satisfy those Korean BBQ cravings without a grill or a trip to the city.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Marinate Time: Minimum 30 minutes (but overnight is even better)
- Total Time: About 1 hour
- Servings: 4 big, satisfying bowls
- Skill Level: Easy-peasy
- Main Flavors: Savory, sweet, spicy, creamy
Nutritional Info (Per Serving)
Note: This is an estimate. Eat what makes you feel good!
- Calories: ~560
- Protein: 34g
- Carbs: 48g
- Fat: 26g
- Fiber: 3g
- Sugar: 9g
Ingredients List
For the Korean BBQ Steak Marinade:
- 1.5 lbs flank steak or sirloin, thinly sliced against the grain
- 1/3 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
- 1 tsp crushed red pepper flakes (optional, but 🔥)
- 1 tbsp gochujang (Korean chili paste)
For the Spicy Cream Sauce:
- 1/3 cup mayo (use Kewpie if you’re fancy)
- 1 tbsp gochujang
- 1 tsp honey
- 1 tbsp rice vinegar
- 1–2 tsp sriracha, depending on your spice tolerance
- Splash of water to thin (if needed)
For the Bowl Assembly:
- 4 cups cooked jasmine rice (or brown rice/quinoa if you’re feelin’ healthy)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 cup purple cabbage, shredded
- 1 avocado, sliced
- Green onions and sesame seeds for topping
- Optional: Fried egg on top? Yes, please.
Step-by-Step Instructions
1. Marinate the Steak
Let’s start with the flavor bomb. In a large bowl or zip-top bag, mix up all the Korean BBQ marinade ingredients. Toss in the thinly sliced steak and make sure it’s coated well.
Cover and chill for at least 30 minutes, but if you can marinate it overnight? Even better. It gets more tender and flavorful the longer it chills.
Ever notice how marinated steak at restaurants just melts in your mouth? That’s not magic—it’s time and soy sauce.
2. Cook the Rice
While the steak is marinating, cook your rice. I use a rice cooker (set it and forget it), but stovetop works too. Just make sure it’s fluffy—not mushy.
3. Mix the Spicy Cream Sauce
In a small bowl, whisk together the mayo, gochujang, honey, vinegar, sriracha, and a splash of water if it’s too thick. This sauce is creamy, tangy, and has just the right kick.
FYI: This sauce doubles as a killer dip for fries, veggies, or even grilled chicken. Save leftovers!
4. Cook the Steak
Heat a large skillet over medium-high heat. Add a little oil and cook the marinated steak in batches—don’t overcrowd or it’ll steam instead of sear. Let it get those caramelized edges.
Pro tip: You only need about 2-3 minutes per side. The thin slices cook fast!
5. Assemble Your Bowls
Here’s where it gets fun.
In each bowl, layer:
- A generous scoop of rice
- A few spoonfuls of steak
- Veggies: carrots, cabbage, cucumber, avocado
- Drizzle that spicy sauce like it’s your job
- Top with sesame seeds, green onions, and heck, maybe a fried egg if you’re feeling extra
Tips for a Successful Dish
- Slice against the grain – This is non-negotiable if you want tender steak.
- Don’t skip the marinating time – It makes a huge difference.
- Use day-old rice if meal prepping – It holds up better and doesn’t turn mushy.
- Spice it up or down – Adjust the sauce and steak marinade to your taste.
- Prep your veggies while the steak marinates – This’ll save you time.
Troubleshooting Common Issues
Steak turned out tough?
You probably overcooked it or didn’t slice against the grain. Try marinating longer next time.
Rice too mushy?
Use less water next time, or let it steam off uncovered for a few minutes before serving.
Too spicy?
Dial back the gochujang and sriracha in the sauce. Add a dollop of sour cream to cool things down.
Not enough sauce?
Double it next time. Seriously, everyone wants extra sauce.
FAQ
Can I use chicken instead of steak?
Absolutely. Boneless thighs work best—marinate and cook the same way.
What if I can’t find gochujang?
Sub with sriracha mixed with a bit of brown sugar and miso paste. It won’t be exact, but it’ll still taste amazing.
How long can I store leftovers?
Up to 4 days in the fridge. Keep rice, steak, and veggies in separate containers for best texture.
Can I freeze it?
The steak, yes. The veggies and sauce? Not so much. They’ll go soggy.
Is it gluten-free?
Swap soy sauce for tamari or coconut aminos. Boom—gluten-free.
Final Thoughts
Korean BBQ Steak Rice Bowls are that perfect storm of bold flavor, cozy comfort, and beautiful presentation. You get sweetness, spice, crunch, creaminess—and all in one bite. And don’t even get me started on that spicy cream sauce. I could write love letters to that sauce.
So, next time you’re tempted by takeout, remember: You’ve got everything you need right at home. Save your cash, impress yourself, and maybe even fool your family into thinking you went to culinary school.