Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a bold, flavor-packed meal featuring tender marinated steak, steamed rice, fresh veggies, and a fiery, creamy drizzle. Perfectly balanced with sweet, savory, and spicy notes, this dish brings the taste of Korean barbecue straight to your kitchen—ideal for lunch, dinner, or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flank steak or ribeye (thinly sliced)soy saucebrown sugargarlic cloves (minced)ginger (grated)sesame oilrice vinegargochujang (Korean chili paste)cooked white or brown ricecarrots (shredded or julienned)cucumber (thinly sliced)green onions or sesame seeds for garnish

For the spicy cream sauce:
mayosrirachalime juicehoney (optional)water (to thin)

directions

In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang. Add sliced steak and marinate for at least 30 minutes.

Heat a skillet or grill pan over high heat. Cook the marinated steak for 2-3 minutes per side, or until cooked to your desired doneness.

In a small bowl, mix mayo, sriracha, lime juice, and a touch of honey. Add a little water to thin if needed.

Prepare bowls by layering cooked rice, fresh carrots, cucumber, and grilled steak slices.

Drizzle generously with spicy cream sauce and garnish with green onions or sesame seeds.

Servings and timing

This recipe serves 4 bowls.Preparation time: 15 minutesMarinating time: 30 minutes (optional but recommended)Cooking time: 10 minutesTotal time: 25-40 minutes

Variations

Use chicken, pork, or tofu instead of steak.

Add sautéed mushrooms, spinach, or kimchi for extra flavor.

Swap sriracha for gochujang in the sauce for a deeper Korean flavor.

Use quinoa or cauliflower rice for a healthier base.

Top with a fried or soft-boiled egg for added richness.

storage/reheating

Store steak and rice separately in airtight containers in the refrigerator for up to 4 days.Reheat in the microwave or a skillet over low heat.Sauce can be refrigerated for up to 1 week. Assemble fresh for best texture.

FAQs

Is this dish very spicy?

The heat is adjustable. Use less sriracha or gochujang for a milder taste.

Can I make it gluten-free?

Yes, use gluten-free soy sauce and gochujang.

Can I prep it ahead?

Yes, marinate and cook the steak ahead, and assemble bowls when ready to serve.

What steak cut works best?

Flank, skirt, or thinly sliced ribeye all work well.

Can I grill the steak?

Absolutely, grilling adds great smoky flavor.

What vegetables go best?

Cucumber, carrots, radish, cabbage, and lettuce are all great options.

Is the sauce dairy-free?

Yes, the spicy cream sauce is mayo-based and contains no dairy.

Can I freeze the steak?

You can freeze the cooked steak, but it’s best fresh after marinating.

What rice is best?

Short-grain white rice or jasmine rice gives the best texture for bowls.

Can I double the sauce?

Yes, it keeps well and works great as a dip or salad dressing.

Conclusion

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are the perfect mix of vibrant, fresh, and bold Korean-inspired flavors. Easy to assemble and endlessly customizable, this dish offers a restaurant-quality experience at home. Try it once, and it’ll become a favorite in your weekly rotation.