If you are craving a dish that perfectly balances smoky, spicy, and creamy flavors all in one, the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is your new best friend in the kitchen. This vibrant and satisfying meal features tender cubes of marinated steak seared to perfection, nestled on a bed of fluffy rice, and crowned with a luscious, kicky sauce that adds just the right amount of heat and creaminess. It’s such a comforting yet exciting dish to share, whether it’s a casual weeknight dinner or a special meal to impress friends, and it comes together faster than you might expect.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential, each bringing something special to the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. From the umami-packed marinade to the creamy, spicy drizzle, every component works in harmony to create a bowl you’ll want to dive into again and again.
- 1 lb beef steak (flank, skirt, or New York strip): Choosing a flavorful cut helps in achieving juicy, tender steak cubes that soak up the marinade beautifully.
- 1 tbsp soy sauce: Adds the quintessential salty depth to the marinade.
- 1 tbsp gochujang (Korean chili paste): This brings the authentic spicy and slightly sweet Korean flavor that makes the dish stand out.
- 1 tbsp honey: Balances the heat and soy with a mellow sweetness.
- 1 tsp sesame oil: Infuses the steak with a rich, nutty aroma.
- 1 tsp garlic powder: Enhances savoriness without overpowering.
- ½ tsp onion powder: Adds a subtle sweetness and complexity.
- ¼ tsp salt and ⅛ tsp black pepper: For seasoning that ties the flavors together.
- 1 cup cooked rice (white, brown, or jasmine): Provides the comforting base that soaks up juices and sauce.
- ½ cup mayonnaise: Forms the creamy base of the spicy cream sauce.
- ¼ cup sour cream: Brings tanginess and smooth texture to the sauce.
- 1 tbsp sriracha: Adds heat and brightness to the cream sauce.
- ¼ tsp salt and ⅛ tsp black pepper (for sauce): Season the sauce perfectly.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by combining soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Toss your steak cubes in this flavorful marinade and let them soak up all that deliciousness for at least 30 minutes. If you have the time, letting the steak marinate for up to 2 hours really deepens the flavor and tenderizes the meat beautifully. This step is where your bowl gains all its irresistible Korean BBQ character.
Step 2: Cook the Steak
Next, heat a skillet or grill pan over medium-high heat until hot. Lay your marinated steak pieces down and cook for about 3-4 minutes on each side. This quick sear locks in the juices and develops a lovely caramelized crust. Once cooked to your preferred doneness, remove the steak and let it rest for a few minutes so those flavorful juices redistribute and stay locked in.
Step 3: Make the Spicy Cream Sauce
While the steak rests, whip together the spicy cream sauce for the perfect finishing touch. In a small bowl, combine mayonnaise, sour cream, sriracha, salt, and black pepper. Whisk until everything is smooth and creamy. Feel free to taste and adjust the seasoning — a little extra sriracha can kick up the heat if you like it fiery!
Step 4: Assemble Your Bowls
Finally, it’s time to build your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. Spoon a generous portion of cooked rice into each bowl, pile on those juicy steak cubes, and then drizzle the spicy cream sauce generously over the top. The contrast of textures and flavors in every bite will have you hooked instantly!
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
To elevate your bowl from delicious to show-stopping, sprinkle some toasted sesame seeds and thinly sliced green onions on top. A sprinkle of chopped fresh cilantro or a handful of pickled radishes also brings bright crunch and freshness that cut through the richness, adding an exciting layer of flavor and color.
Side Dishes
This bowl is a meal on its own, but if you want to round out the experience, some simple steamed or stir-fried vegetables like bok choy, snap peas, or broccoli are perfect companions. Alternatively, a crisp cucumber salad with a tangy dressing can add a refreshing coolness, balancing the savory intensity of the steak and sauce.
Creative Ways to Present
Try serving the rice bowls in sleek stoneware to really anchor the rustic yet modern vibe of this dish. You can also lay the steak over a bed of mixed greens or even drizzle the spicy cream sauce on the side for diners to add themselves. For an interactive dinner party, serve all components separately in small bowls and let everyone build their own masterpiece!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the steak cubes and rice separately in airtight containers in the refrigerator. This helps keep textures intact and prevents the rice from becoming soggy. The spicy cream sauce should be refrigerated as well and used within 3 days for best flavor.
Freezing
While the steak will freeze well if wrapped properly, the spicy cream sauce doesn’t freeze well due to its dairy ingredients. Instead, freeze just the cooked steak and rice separately if you want to meal prep. When ready, thaw overnight in the fridge and then reheat gently.
Reheating
Reheat the steak and rice in a skillet over medium-low heat or pop them in the microwave with a splash of water to prevent drying out. Add the spicy cream sauce fresh after reheating to keep its creamy texture and bright flavor intact.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Flank, skirt, or New York strip work best for quick sautéing and great flavor, but you could also try sirloin or ribeye if you prefer something a bit richer. Just keep in mind the cooking time may vary depending on the thickness and cut.
Is gochujang hard to find?
Gochujang is widely available in most grocery stores, especially in the Asian or international aisle, and you can easily order it online too. It’s a staple Korean chili paste that adds the perfect balance of spice and sweetness, so it’s worth having on hand!
Can I make this recipe vegetarian or vegan?
You can swap the beef for marinated tofu or tempeh, and use a vegan mayo and sour cream alternative in the spicy cream sauce. The same marinade and cooking steps can apply, just adjust the cook time based on your protein choice.
How spicy is the spicy cream sauce?
The heat level is moderate, but easily adjustable. You can reduce or increase the sriracha depending on your taste. The creamy base helps mellow the spice, making it approachable for most palates.
What’s the best rice to use for this recipe?
White jasmine rice is classic for its fragrance and light texture, but brown rice or even cauliflower rice can work nicely too if you want something healthier or gluten-free. Just make sure your rice is freshly cooked or properly reheated for the best bowl experience.
Final Thoughts
This Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe has quickly become one of those dishes I want to make over and over because it hits all the right notes — tender, juicy steak, spicy and creamy sauce, and the perfect rice base. It’s truly a fantastic way to bring a bit of Korean-inspired comfort food into your home kitchen with simple ingredients and straightforward steps. Give it a try soon; your taste buds will thank you!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2-4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
A vibrant and flavorful Korean BBQ Steak Rice Bowl featuring tender marinated steak cubes cooked to perfection and served over warm rice, topped with a creamy, spicy sauce made from mayo, sour cream, and sriracha. This easy and quick recipe delivers a delicious meal that blends savory, sweet, and spicy flavors, perfect for a satisfying lunch or dinner.
Ingredients
Steak Marinade and Bowl
- 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
- â…› tsp black pepper
- 1 cup cooked rice (white, brown, or jasmine)
Spicy Cream Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes and toss well to ensure all pieces are evenly coated. Let the steak marinate for at least 30 minutes to allow the flavors to penetrate, optionally up to 2 hours for deeper taste.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat until hot. Add the marinated steak cubes and cook for about 3-4 minutes on each side, or until they reach your preferred level of doneness. Remove the steak from the pan and let it rest for a few minutes to retain juices.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until the sauce is smooth and creamy. Taste and adjust seasoning if needed to balance spice and saltiness.
- Assemble the Bowls: Place a generous scoop of cooked rice into serving bowls. Top the rice with the cooked steak cubes and drizzle the spicy cream sauce over the top. Serve immediately for the best flavor and texture.
Notes
- Marinating the steak longer (up to 2 hours) intensifies the flavor and tenderizes the meat even more.
- You can substitute mayonnaise and sour cream with Greek yogurt for a lighter sauce if preferred.
- Use jasmine rice for a fragrant bowl or brown rice for extra fiber and nutrients.
- If you prefer less heat, reduce the amount of gochujang or sriracha in the recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but it’s best eaten fresh.
