If you love bold flavors and an irresistibly creamy kick on your meals, you are going to adore this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. This dish brings together tender, juicy steak cubes marinated in a vibrant mix of traditional Korean seasonings, served over a bed of perfectly cooked rice, and crowned with a luscious, spicy cream sauce that takes every bite to the next level. It’s the kind of recipe that feels like a warm hug but with a flavorful punch, perfect for a weeknight dinner or impressing friends who crave something a little adventurous yet comforting.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in layering the flavors and textures, creating that signature harmony typical of Korean BBQ dishes. The marinade’s sweetness, the umami-packed soy sauce, the spicy heat from gochujang, and the creamy tang from the sauce all come together beautifully.
- 1 lb beef steak (flank, skirt, or New York strip): Choose a tender cut that absorbs marinade and cooks quickly.
- 1 tbsp soy sauce: Adds salty depth and umami richness.
- 1 tbsp gochujang (Korean chili paste): The key to authentic spicy flavor with a touch of sweetness.
- 1 tbsp honey: Balances heat with a mellow sweetness.
- 1 tsp sesame oil: Provides a fragrant, nutty aroma characteristic of Korean dishes.
- 1 tsp garlic powder: Enhances savory notes with minimal effort.
- ½ tsp onion powder: Adds subtle sweetness and depth.
- ¼ tsp salt: Essential for seasoning and bringing out natural flavors.
- â…› tsp black pepper: Adds gentle heat and complexity.
- 1 cup cooked rice (white, brown, or jasmine): Acts as the hearty base soaking up every delicious bite.
- ½ cup mayonnaise: Creates creamy richness in the sauce.
- ¼ cup sour cream: Adds tang and balances creaminess.
- 1 tbsp sriracha: Brings bright, spicy heat to the creamy sauce.
- ¼ tsp salt (for sauce): Ensures the sauce is perfectly seasoned.
- â…› tsp black pepper (for sauce): Adds a subtle peppery kick to the sauce.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
The magic of this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe starts with the marinade. Combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Toss your steak cubes in this mixture, making sure every piece is well coated. Letting the meat soak up these flavors for at least 30 minutes, or up to two hours if you have the time, will give you that irresistible depth of taste that makes this dish so addictive.
Step 2: Cook the Steak
Now, heat a skillet or grill pan over medium-high heat until it’s nice and hot. Place the marinated steak cubes on the pan and cook for about 3 to 4 minutes per side depending on how you like your steak done. The high heat sears the meat, locking in juiciness and creating those flavorful caramelized edges. When done, take the steak off the heat and let it rest for a few minutes—this keeps the juices inside, making every bite tender and succulent.
Step 3: Make the Spicy Cream Sauce
While the steak is resting, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl. This creamy sauce is the perfect balance of heat and coolness, complementing the rich steak beautifully. Taste and adjust the seasoning if you feel it needs a bit more punch. This sauce will be the final touch that brings your bowls to life.
Step 4: Assemble the Bowls
It’s time for the fun part! Spoon the cooked rice into your serving bowls, laying it as the comforting base. Next, pile on the perfectly cooked steak cubes, and generously drizzle the spicy cream sauce all over. Every layer adds a new texture and flavor element, making this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe a complete meal that’s as satisfying as it is delicious.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Simple garnishes can elevate this dish to restaurant-quality. Fresh sliced green onions or toasted sesame seeds add a lovely crunch and extra aroma. You might also sprinkle some chopped cilantro or add thinly sliced cucumbers for a refreshing contrast that brightens the bowl.
Side Dishes
These bowls stand well on their own, but pairing them with classic Korean sides like kimchi, pickled radishes, or a crisp cucumber salad makes the meal even more exciting. The acidity and tanginess of these sides cut through the richness of the steak and sauce, making every bite well balanced.
Creative Ways to Present
If you want to impress your guests or switch things up, serve the steak and sauce family-style with separate bowls of rice, steak, and sauce. Let everyone customize their bowls to their liking. Or try using lettuce leaves instead of rice to make low-carb Korean BBQ wraps that are just as delicious.
Make Ahead and Storage
Storing Leftovers
You can store leftover Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe components separately in airtight containers in the fridge for up to three days. Keeping the steak and sauce apart from the rice helps prevent sogginess and preserves freshness.
Freezing
While the steak freezes well on its own, the creamy sauce does not freeze perfectly due to its dairy content. For best results, freeze cooked steak and rice separately, then prepare a fresh spicy cream sauce after thawing if you want that fresh homemade taste.
Reheating
Reheat the steak and rice gently in a skillet or microwave until warmed through, adding a splash of water or broth if the rice feels dry. Top with fresh spicy cream sauce before serving to keep the flavors lively and creamy, just like when freshly made.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! Flank, skirt, or New York strip work best because they soak up the marinade and cook quickly, but you can also try ribeye for extra tenderness or sirloin for a leaner option.
Is gochujang very spicy?
Gochujang has a moderate heat with a slightly sweet, savory flavor. It adds depth without overwhelming the dish. You can adjust the amount for your preferred spice level or substitute with a milder chili paste if needed.
Can I make this recipe vegetarian or vegan?
While this recipe highlights steak, you can swap the beef for firm tofu or mushrooms as a vegetarian alternative. Use vegan mayo and sour cream substitutes to keep the spicy cream sauce compliant with a plant-based diet.
How long should I marinate the steak?
For the best balance of flavor and texture, marinate for at least 30 minutes. If you want deeper flavor, 1 to 2 hours is ideal, but avoid marinating overnight as the acids in the marinade may start to break down the meat too much.
What kind of rice is best for this dish?
Jasmine rice is my personal favorite because it’s fragrant and slightly sticky, but white or brown rice both work wonderfully depending on your texture preference and dietary needs.
Final Thoughts
Trying this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe will add an exciting new favorite to your meal rotation. It’s vibrant, flavorful, and surprisingly easy to pull together — a perfect way to enjoy Korean-inspired comfort food any night. Once you taste the juicy steak paired with that creamy, spicy sauce and comforting rice, you’ll find yourself coming back to this dish again and again.
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 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
Savor the bold flavors of Korean cuisine with these Korean BBQ Steak Rice Bowls featuring tender marinated steak cubes, served over fluffy rice and topped with a creamy, spicy sauce. Perfect for a quick weeknight meal packed with heat and umami.
Ingredients
Steak and Marinade
- 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
Rice
- 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 to coat evenly. Let the steak marinate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Add the marinated steak cubes and cook them for 3-4 minutes per side, depending on your preferred doneness. Remove from heat and allow the steak to rest for a few minutes to retain its juices.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning to taste.
- Assemble the Bowls: Place a scoop of cooked rice in each serving bowl. Top the rice with the grilled or pan-cooked steak cubes, then drizzle generously with the spicy cream sauce. Serve immediately.
Notes
- For best results, use a well-marbled cut of steak like skirt or flank for tenderness and flavor.
- Marinating the steak longer enhances flavor but avoid exceeding 2 hours to prevent meat from becoming mushy.
- Use jasmine rice for a fragrant bowl or brown rice for added fiber and nutrition.
- Adjust the amount of sriracha in the sauce to control the heat level according to your preference.
- Leftover steak can be refrigerated and used within 2 days, making this dish great for meal prep.
