Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring bold Korean flavors to your kitchen in a simple and satisfying way. Tender marinated steak, fluffy rice, and a creamy, spicy sauce make this dish a perfect balance of sweet, savory, and heat. It’s a delicious, versatile meal that’s great for weeknights or entertaining.

Ingredients

• 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
• 1 cup cooked rice (white, brown, or jasmine)
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp sriracha
• ¼ tsp salt (for sauce)
• ⅛ tsp black pepper (for sauce)

Instructions

1. Step 1: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper to make the marinade. Add the steak cubes and toss well to coat evenly. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Step 2: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak cubes for 3–4 minutes on each side, or until they reach your desired level of doneness. Remove from heat and let rest for a few minutes.
3. Step 3: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning if needed.
4. Step 4: To assemble bowls, place a scoop of cooked rice in each serving bowl. Top with steak cubes and drizzle generously with the spicy cream sauce. Serve immediately.

Tips & Variations

• Substitute steak with chicken thighs, pork, or tofu for different protein options.
• Use brown rice, jasmine rice, or cauliflower rice for varied textures and nutrition.
• For a lighter sauce, replace mayonnaise with Greek yogurt.
• Add extra sriracha or Korean chili flakes (gochugaru) for more heat.
• Top with fresh cucumbers, carrots, kimchi, toasted sesame seeds, or chopped green onions for added crunch and flavor.

Storage

Store leftover steak, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or microwave to avoid overcooking. Warm the rice and add sauce just before serving to keep the fresh flavors intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, flank, skirt, or New York strip steaks are ideal due to their flavor and texture, but you can use other cuts as long as you cut them into evenly sized cubes for consistent cooking.

Is gochujang spicy?

Gochujang has a moderate heat level with a combination of sweetness and umami. You can adjust the spiciness by varying the amount used or by adding more sriracha to the sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Print Recipe

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4.5 from 94 reviews

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender, marinated steak cubes cooked to perfection with fluffy rice and a creamy, spicy sauce that balances sweet, savory, and heat in every bite. This fusion dish draws inspiration from traditional Korean BBQ flavors with a modern twist, perfect for quick, flavorful weeknight meals.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

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

Instructions

1. Marinate the Steak: In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the beef steak cubes to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours to allow the flavors to infuse.
2. Cook the Steak: Heat a skillet or grill pan over medium-high heat. Add the marinated steak cubes and cook for about 3 to 4 minutes per side, or until they reach your desired level of doneness. Remove the steak from heat and let it rest for a few minutes to retain juices.
3. Prepare the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning as necessary for preferred heat and saltiness.
4. Assemble the Rice Bowls: Place a scoop of cooked rice into each serving bowl. Top with the cooked steak cubes, then drizzle generously with the spicy cream sauce. Optionally, garnish with sliced scallions, toasted sesame seeds, or fresh vegetables like cucumbers or kimchi for added texture and flavor.

Notes

• Marinate the steak for longer (up to 2 hours) for deeper flavor penetration.
• You can substitute steak with chicken, pork, or tofu for different protein options.
• Use brown rice or cauliflower rice for a healthier or low-carb alternative.
• For a lighter sauce, replace mayonnaise with Greek yogurt.
• Adjust the heat level of the sauce by varying the amount of sriracha or adding Korean chili flakes (gochugaru).
• Add fresh garnishes like cucumber, kimchi, or green onions to balance the richness.
• Use low-sodium soy sauce to reduce the sodium content without compromising flavor.

Keywords: Korean BBQ, Steak, Rice Bowl, Spicy Cream Sauce, Korean Cuisine, Gochujang, Easy Dinner, Weeknight Meal, Marinated Steak, Fusion Dish