Hey there, foodie friends! Are you craving those incredible, bold flavors of a Korean BBQ restaurant but want to enjoy them from the comfort of your own kitchen? Well, you are in for the most amazing treat.
Let me introduce you to my favorite weeknight hero: these incredible Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Imagine perfectly seared, thinly sliced steak, coated in a sweet, savory, and garlicky marinade, piled high on a bed of fluffy rice. Then, the whole thing gets drizzled with a creamy, spicy, and utterly addictive sauce that ties everything together.
Trust me, this bowl is a flavor explosion you won’t soon forget, and the best part is how unbelievably simple it is to make.
Why You Need to Make This Recipe Now
If you’re on the fence about trying this Korean BBQ Steak Rice Bowls recipe, let me give you a few reasons to run to your kitchen.
First of all, it comes together in about 30 minutes, making it faster than getting takeout. Secondly, you have complete control over the ingredients, allowing you to create a meal that is fresher and healthier than any restaurant version.
Furthermore, the combination of the savory, umami-rich steak with the cool, spicy cream sauce is a match made in heaven. It’s a balanced meal all in one beautiful bowl, and it’s guaranteed to impress everyone at your dinner table. This is one of those recipes that feels fancy but is secretly so easy.
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Total Time: 35 minutes
- Yield: 4 bowls 1x
Description
Flavorful Korean BBQ Steak Rice Bowls topped with veggies and drizzled with a creamy spicy sauce for the perfect weeknight dinner.
Ingredients
- For the steak:
- 1 lb flank steak or skirt steak, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
- 1 tbsp rice vinegar
- 1 tsp red pepper flakes (optional)
- For the bowls:
- 3 cups cooked white rice (or brown rice)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 cup kimchi
- 1/2 cup edamame, cooked
- Sesame seeds, for garnish
- Green onions, for garnish
- For the spicy cream sauce:
- 1/3 cup mayonnaise
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp honey
Instructions
- 1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, rice vinegar, and red pepper flakes.
- 2. Add sliced steak to the marinade, toss well, and let sit for at least 30 minutes (or overnight for best flavor).
- 3. Heat a large skillet or grill pan over medium-high heat. Cook marinated steak in batches for 2–3 minutes per side until browned and cooked through.
- 4. Prepare the spicy cream sauce by whisking together mayonnaise, gochujang, rice vinegar, and honey until smooth.
- 5. Assemble bowls by dividing cooked rice among serving bowls.
- 6. Top with steak, carrots, cucumbers, kimchi, and edamame.
- 7. Drizzle with spicy cream sauce, then garnish with sesame seeds and extra green onions.
- 8. Serve warm and enjoy.
Notes
- You can swap beef for chicken, pork, or tofu for a variation.
- Adjust spice level in the cream sauce by using more or less gochujang.
- These bowls are meal-prep friendly — store steak, rice, and veggies separately and assemble before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling, Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Korean BBQ steak rice bowls, spicy cream sauce, meal prep bowls
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
The process for creating this restaurant-quality meal at home is wonderfully straightforward. We will break it down into three simple parts: marinating and cooking the steak, whipping up the effortless sauces, and assembling your gorgeous bowls.
Ingredients:
For the Steak and Marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1/3 cup soy sauce (low-sodium works great)
- 3 tablespoons brown sugar
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced
For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
For the Bowls:
- 2 cups cooked white rice (jasmine or sushi rice are perfect)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 2 teaspoons toasted sesame seeds
- 2 green onions, sliced for garnish
Directions:
Marinate the Steak: Start by placing your thinly sliced steak in a medium bowl or a zip-top bag. Then, add the soy sauce, brown sugar, ginger, garlic, sesame oil, and rice vinegar. Use your hands to toss everything together, ensuring every piece of steak is coated. Let it marinate for at least 15 minutes at room temperature. For even deeper flavor, you can marinate it in the fridge for up to 2 hours.
Make the Spicy Cream Sauce: While the steak is marinating, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream, gochujang, honey, lime juice, and soy sauce. Keep whisking until the sauce is smooth, creamy, and a beautiful pinkish-orange color. Taste and adjust if you’d like it a bit sweeter or spicier. Set this aside.
Cook the Steak: Heat a large skillet or wok over medium-high heat. You don’t need any extra oil because of the sesame oil in the marinade. Once the skillet is very hot, add the steak in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until the steak is beautifully caramelized and cooked to your liking.
Assemble Your Bowls: Now for the fun part! Divide the fluffy, warm rice between four bowls. Arrange the cooked Korean BBQ steak over the rice. Then, artfully arrange your shredded carrots and sliced cucumbers around the edges. Drizzle a generous amount of the spicy cream sauce over everything.
Garnish and Serve: Finish your bowls with a final flourish of sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately and watch them disappear!
Nutrition and Health Considerations
- Using lean cuts of beef like flank steak or sirloin provides a great source of protein without excessive fat.
- Gochujang is a fermented food, which can be beneficial for gut health, but it can also be high in sodium.
- You can easily boost the vegetable content by adding spinach, kimchi, or steamed broccoli.
- For a lower-carbohydrate option, serve the steak and sauce over cauliflower rice or a bed of lettuce.
How to Serve Your Flavorful Rice Bowls
These Rice Bowls are a complete meal in themselves, so they don’t need much on the side! However, a few small accompaniments can make the experience even more special. A small side of classic kimchi adds a fantastic punch of fermented flavor and probiotics.
For a refreshing contrast, a simple side salad with a ginger-sesame vinaigrette is lovely. If you’re serving a crowd, you could also offer a platter of steamed or roasted broccoli to round out the meal.
How to Store and Reheat Leftovers
- Storing: Store the different components separately in airtight containers in the refrigerator for the best results. The steak, rice, and vegetables will keep for up to 3 days. The spicy cream sauce can be stored for up to 5 days.
- Reheating: Gently reheat the steak and rice in the microwave or in a skillet over low heat. I recommend adding a tiny splash of water to the rice when reheating to prevent it from drying out. Always add the fresh vegetables and sauce after reheating.
Tips and Notes: Your Kitchen Companion
Details
- Slice Against the Grain: This is the most crucial step for tender steak. Look for the lines running along the steak (the grain) and slice perpendicular to them. This cuts through the muscle fibers, making each bite melt-in-your-mouth tender.
- Get Your Pan Hot: A very hot skillet is essential for getting a good sear on the steak without overcooking it. You want to hear that satisfying sizzle when the meat hits the pan.
Variation
- Spice Level: Control the heat of your sauce by adjusting the amount of gochujang. Start with one tablespoon if you’re sensitive to spice, and add more from there.
- Protein Swap: This marinade and sauce are fantastic with ground beef, chicken thighs, or even firm tofu for a vegetarian version. Just adjust the cooking time accordingly.
FAQs
Can I use a different type of beef?
Absolutely! While flank steak and sirloin are ideal for their flavor and tenderness when sliced, you can also use ribeye or skirt steak. The key is to slice whatever cut you use thinly against the grain.
Is it possible to make the sauce ahead of time?
Yes, and it’s a great time-saver! The spicy cream sauce can be made up to 3 days in advance. Simply store it in an airtight container in the refrigerator. The flavors often meld and become even better.
Can I add more vegetables to the bowls?
Please do! These bowls are incredibly versatile. Sautéed mushrooms, spinach, bell peppers, or zucchini would all be delicious additions. Feel free to use whatever fresh vegetables you have on hand.
Conclusion
And there you have it! A restaurant-worthy meal that is bursting with flavor and surprisingly simple to create in your own kitchen. These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are the perfect answer to a busy weeknight or a fun weekend dinner project. They are satisfying, balanced, and so much fun to eat. I hope this recipe brings as much joy and deliciousness to your table as it does to mine. Happy cooking!