Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Korean-Inspired
Ingredients: For the steak and marinade:; 1 lb flank steak or sirloin, thinly sliced against the grain; ¼ cup low-sodium soy sauce; 2 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp gochujang (Korean chili paste); ¼ tsp black pepper; For the rice bowls:; 2 cups cooked white or brown rice; ½ cup shredded carrots; ½ cup sliced cucumber; 1 cup steamed broccoli or sautéed spinach; 2 green onions, chopped; 1 tbsp toasted sesame seeds; Kimchi (optional); For the spicy cream sauce:; ¼ cup mayonnaise; 1 tbsp sriracha or gochujang; 1 tsp lime juice or rice vinegar; 1 tsp honey (optional); 1–2 tsp water (to thin, as needed)

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Korean BBQ steak rice bowls with spicy cream sauce are a flavor-packed meal that brings together tender, marinated steak, fluffy rice, fresh veggies, and a bold, creamy drizzle that ties everything together. It’s savory, spicy, and satisfying—perfect for when I’m craving a restaurant-style dish made right at home.

Why You’ll Love This Recipe

I love these bowls because they’re customizable, quick to prep, and bursting with Korean-inspired flavor. The steak is marinated in a sweet and savory blend, the rice is the perfect base, and the spicy cream sauce adds just the right kick. It’s balanced, colorful, and just as great for meal prep as it is for a weeknight dinner. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak and marinade:
flank steak or sirloin (thinly sliced against the grain)
low-sodium soy sauce
brown sugar
garlic (minced)
ginger (grated)
sesame oil
rice vinegar
gochujang (Korean chili paste)
black pepper

For the rice bowls:
cooked white or brown rice
shredded carrots
sliced cucumber
steamed broccoli or sautéed spinach
green onions (chopped)
toasted sesame seeds
kimchi (optional for topping)

For the spicy cream sauce:
mayonnaise
sriracha or gochujang
lime juice or rice vinegar
honey (optional for balance)
water (to thin, as needed)

Directions

I whisk together all marinade ingredients in a bowl, then toss the sliced steak in the mixture. I let it marinate for at least 30 minutes (or overnight for deeper flavor).
While the steak marinates, I prep my rice and vegetables and whisk together the spicy cream sauce ingredients until smooth.
I heat a large skillet over high heat, add a bit of oil, and sear the steak in batches until browned and cooked through—about 2–3 minutes per side.
I assemble the bowls by adding a scoop of rice, topping with steak, veggies, and garnishes.
I drizzle the spicy cream sauce over everything and finish with sesame seeds and green onions.

Servings and timing

This recipe serves about 4 bowls. It takes around 15 minutes to prep, 30 minutes to marinate, and 15 minutes to cook—so I have it ready in about 1 hour (or less if I marinate in advance).

Variations

Sometimes I switch the steak for thinly sliced chicken or tofu. For a low-carb option, I use cauliflower rice. I also love swapping in different veggies like edamame, bell peppers, or avocado. For extra heat, I top with sliced jalapeños or a drizzle of chili oil.

Storage/Reheating

I store the components separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the steak and rice in the microwave or on the stove. I keep the sauce and fresh veggies cold, then assemble the bowl fresh when ready to eat. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

FAQs

Can I grill the steak instead of pan-searing?

Yes. Grilling adds great char flavor. I just make sure the grill is hot and the steak is thinly sliced so it cooks quickly.

What kind of rice works best?

I usually use jasmine or short-grain white rice for the best texture, but brown rice or quinoa also work great.

Is the spicy cream sauce very hot?

It’s mildly spicy with a creamy base, but I can adjust the heat by adding more or less sriracha or gochujang.

Can I make this dish dairy-free?

Yes. The sauce is naturally dairy-free as long as I use a dairy-free mayo. The rest of the dish doesn’t include dairy.

How do I keep the steak tender?

I slice it thinly against the grain and don’t overcook it. Marinating also helps tenderize it.

Conclusion

Korean BBQ steak rice bowls with spicy cream sauce are one of my favorite meals when I want something bold, balanced, and deeply satisfying. With savory steak, crisp veggies, and that addictive spicy drizzle, every bite delivers flavor and comfort. Whether I’m meal prepping or serving dinner for friends, this dish always impresses.