If you’re craving a meal that bursts with vibrant flavors and textures, the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is an absolute must-try. This dish perfectly balances the savory richness of marinated steak with the refreshing crunch of fresh vegetables and the bold, tangy kick of a homemade spicy cream sauce. It’s incredibly satisfying, colorful, and comes together with surprisingly simple ingredients that effortlessly transform into a restaurant-quality dinner in your own kitchen.
Ingredients You’ll Need
This recipe relies on a handful of essential ingredients that each bring something special to the bowl. From tender, marinated steak to crisp veggies and a luscious spicy sauce, every component plays a key role in creating a harmonious blend of flavors and pleasing textures.
- Flank steak or ribeye (1 lb, thinly sliced): Choose a tender cut to soak up the marinade and cook quickly for juicy results.
- Low-sodium soy sauce (1/4 cup): Adds depth and umami without overpowering the dish.
- Brown sugar (2 tablespoons): Balances saltiness with a gentle sweetness and helps caramelize the steak.
- Sesame oil (1 tablespoon): Introduces a nutty aroma that’s signature to Korean BBQ.
- Rice vinegar (1 tablespoon): Provides a subtle tang that brightens the marinade.
- Garlic cloves (2, minced): Infuses sharp, aromatic flavor for a savory punch.
- Fresh ginger (1 teaspoon, grated): Delivers warmth and a slight zing to complement the garlic.
- Crushed red pepper flakes (1/2 teaspoon, optional): Offers a gentle heat to elevate the marinade’s complexity.
- Cooked jasmine or short-grain rice (2 cups): The fluffy, slightly sticky base to soak up all the delicious juices.
- Shredded carrots (1 cup): Adds crunch and a touch of natural sweetness.
- Cucumber (1 cup, thinly sliced): Refreshes the palate and adds cool crispness.
- Kimchi (1/2 cup): Brings a fermented punch of umami and spice, essential to Korean flavors.
- Green onions (2, sliced): Sprinkle on top for a fresh, mild onion flavor and vibrant color.
- Sesame seeds (1 tablespoon): Adds texture and a toasty finish.
For the spicy cream sauce, keep it simple but flavor-packed:
- Mayonnaise (1/4 cup): The creamy base that smooths out the heat.
- Sriracha (1 tablespoon, or to taste): Provides the signature spicy kick.
- Honey (1 teaspoon): Balances the heat with subtle sweetness.
- Lime juice (1 teaspoon): Adds a zesty brightness to cut through the creaminess.
- Pinch of salt: Enhances all the flavors beautifully.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Prepare the Marinade and Marinate the Steak
In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and optional crushed red pepper flakes. This marinade is packed with bold umami and a perfect balance of sweet and tangy notes that will deeply flavor the steak. Add the thinly sliced steak to the bowl and toss to coat every piece evenly. Cover and refrigerate for at least 30 minutes, but if you have up to 4 hours, the flavors will really develop and tenderize the meat beautifully.
Step 2: Make the Spicy Cream Sauce
While the steak is marinating, combine mayonnaise, Sriracha, honey, lime juice, and a pinch of salt in a small bowl. Stir until smooth and creamy. This sauce is the magic touch, bringing a luscious, slightly sweet heat that perfectly complements the savory steak and fresh veggies. Keep it chilled until you’re ready to serve.
Step 3: Cook the Steak
Heat a skillet over medium-high heat until hot. Working in batches to avoid overcrowding, cook the marinated steak slices for 2–3 minutes on each side, or until you see a beautiful caramelized crust develop. The goal is to get a nicely browned exterior while keeping the inside tender and juicy. Set the cooked steak aside and keep warm.
Step 4: Assemble the Rice Bowls
Divide the cooked jasmine or short-grain rice evenly between four bowls. Artfully arrange the cooked steak, shredded carrots, thin cucumber slices, and kimchi on top. Scatter sliced green onions and sesame seeds over the bowls for an extra layer of flavor and texture. Before serving, drizzle the luscious spicy cream sauce generously on top to tie everything together into one irresistible dish.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Extra green onions and sesame seeds never fail to add a pop of color and an earthy crunch. For an authentic touch, try topping with a soft fried egg – the creamy yolk blends wonderfully with the spicy sauce and steak, giving your bowl a bibimbap-inspired vibe.
Side Dishes
Serve alongside simple Korean sides like steamed or sautéed bok choy, pickled radish, or extra kimchi for added tang and spice. A fresh seaweed salad or crispy Korean-style pancakes also pair beautifully for a full, well-rounded meal.
Creative Ways to Present
Use colorful bowls or arrange ingredients in distinct sections before drizzling your sauce to emphasize the dish’s vibrant layers. For casual entertaining, serve all components family-style allowing everyone to build their own bowls with garnishes and sauce to taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak, rice, and vegetables in separate airtight containers in the refrigerator. Keeping the sauce separate prevents sogginess and helps maintain the crisp texture of fresh veggies.
Freezing
While the cooked steak and rice can be frozen, the fresh vegetables and spicy cream sauce do not freeze well. Freeze the steak and rice in portions, and prepare fresh veggies and sauce when ready to serve for best taste and texture.
Reheating
Reheat steak and rice gently in a skillet or microwave until warmed through, then toss fresh veggies and kimchi on top before drizzling with sauce. Avoid heating the spicy cream sauce to maintain its creamy consistency.
FAQs
Can I use different cuts of meat for the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe?
Absolutely! While flank steak or ribeye work wonderfully, you can also substitute sirloin, skirt steak, or even chicken or tofu for a lighter or vegetarian twist without losing any of the bold flavors.
How spicy is the spicy cream sauce?
The heat level is customizable. Starting with 1 tablespoon of Sriracha gives a noticeable but balanced kick, and you can always add more or less depending on your preference.
Can I prepare this recipe gluten-free?
Yes! Use gluten-free soy sauce (or tamari) and ensure any other ingredients like kimchi don’t contain gluten. This way, you can enjoy the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe without worries.
Is it necessary to marinate the steak for 4 hours?
While longer marinating enhances flavor and tenderness, 30 minutes is sufficient to impart great taste if you’re short on time.
What kind of rice works best?
Jasmine or short-grain rice is ideal because of its slightly sticky texture that holds the bowl ingredients together nicely, but you can also try brown rice for a nuttier flavor and extra fiber.
Final Thoughts
You’re going to love making and sharing the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. It’s a beautiful mix of bold flavors, contrasting textures, and simple preparation that feels special enough for any occasion yet easy enough for a weeknight. Give it a try and watch it quickly become one of your go-to favorite meals.
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 25 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 35 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Dairy-Free
Description
These Korean BBQ Steak Rice Bowls feature tender marinated flank steak cooked to perfection and served over fragrant jasmine rice, topped with fresh vegetables, kimchi, and a spicy creamy sauce. This dish offers a flavorful, quick, and satisfying weeknight meal inspired by Korean flavors.
Ingredients
For the Steak and Marinade
- 1 lb flank steak or ribeye, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
For the Bowls
- 2 cups cooked jasmine or short-grain rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi
- 2 green onions, sliced
- 1 tablespoon sesame seeds
For the Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha (or to taste)
- 1 teaspoon honey
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Prepare the Marinade and Marinate Steak: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and crushed red pepper flakes if using. Add the thinly sliced steak to the marinade, mix well to coat evenly, and refrigerate for at least 30 minutes or up to 4 hours to develop flavor.
- Make the Spicy Cream Sauce: While the steak marinates, stir together mayonnaise, Sriracha, honey, lime juice, and a pinch of salt in a small bowl until the sauce is smooth and well combined. Cover and refrigerate until ready to serve to allow flavors to meld.
- Cook the Steak: Heat a skillet over medium-high heat. Remove the steak from the marinade, allowing excess liquid to drip off, and cook it in batches for 2 to 3 minutes per side until the meat is browned and caramelized but still tender. Avoid overcrowding the pan to ensure proper searing.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with the cooked steak, shredded carrots, thinly sliced cucumbers, kimchi, and sliced green onions. Sprinkle sesame seeds on top for texture and flavor.
- Add Sauce and Serve: Drizzle each bowl generously with the prepared spicy cream sauce just before serving. Optionally, add a fried egg atop each bowl for a richer, bibimbap-inspired meal. Serve immediately and enjoy the harmonious mix of spicy, savory, and fresh flavors.
Notes
- Add a fried egg on top for a Korean-inspired bibimbap twist.
- You can substitute the steak with chicken or tofu for different protein options.
