These Korean BBQ steak rice bowls are packed with flavor. I marinate tender steak in a savory-sweet Korean-style sauce, serve it over warm rice, and drizzle everything with a creamy, spicy sauce that ties it all together. It’s one of my go-to meals when I want something fast, filling, and full of bold taste. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Why You’ll Love This Recipe

I love how this recipe brings together sweet, salty, and spicy in such a balanced way. The marinade gives the steak incredible depth, the rice keeps it comforting, and the spicy cream sauce adds just the right kick. It’s easy to customize, quick to make, and way better than takeout.

ingredients

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

  • Steak (flank or sirloin works great)

  • Soy sauce

  • Brown sugar

  • Sesame oil

  • Fresh garlic (minced)

  • Fresh ginger (grated or minced)

  • Cooked rice (jasmine or white rice is best)

  • Green onions (chopped, for garnish)

  • Mayonnaise

  • Sriracha

  • Lime juice

directions

  1. I start by mixing soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. I add the steak and let it marinate in the fridge for at least 15 to 30 minutes.

  2. While the steak is marinating, I cook the rice and prepare the spicy cream sauce by mixing mayonnaise, Sriracha, and lime juice.

  3. I heat a skillet or grill pan over medium-high heat, then cook the steak for about 4 to 5 minutes per side, depending on how well done I want it. Once it’s cooked, I let it rest before slicing it thinly against the grain.

  4. To serve, I scoop rice into bowls, top with the sliced steak, and drizzle on the spicy cream sauce. I finish with chopped green onions.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Sometimes I swap the steak for chicken, tofu, or shrimp depending on what I have on hand. I also like adding sautéed vegetables like bell peppers, broccoli, or shredded carrots to the bowl. For a tangy twist, I throw on some kimchi. If I want a lighter option, I use cauliflower rice instead of regular rice. When I’m not in the mood for heat, I use a simple sesame dressing instead of the spicy cream sauce.

storage/reheating

I store the steak, rice, and sauce separately in airtight containers in the fridge. They stay fresh for up to 3 days. When I’m ready to eat, I reheat the rice and steak in the microwave or on the stove, then assemble the bowls just before serving. I keep the sauce cold and drizzle it on last.

FAQs

Can I use a different cut of steak?

Yes, I often use flank, skirt, or sirloin steak. As long as I slice it thinly against the grain, it stays tender and juicy.

How can I make the sauce less spicy?

I reduce the amount of Sriracha or use a milder chili sauce. Sometimes I even mix in a little extra mayo to tone it down.

Is this dish gluten-free?

It can be, as long as I use gluten-free soy sauce or tamari. I always check my sauces to make sure there are no hidden gluten ingredients.

Can I make this ahead of time?

Absolutely. I marinate the steak and cook the rice in advance. Then I just reheat everything and assemble the bowls when it’s time to eat.

What kind of rice works best?

I like jasmine rice for its aroma and texture, but plain white rice or even brown rice works just fine too.

Conclusion

This Korean BBQ steak rice bowl is one of those meals I keep coming back to. It’s quick, flavorful, and endlessly customizable. Whether I’m cooking for myself or serving guests, it always hits the spot. The best part? That spicy cream sauce brings the whole thing together in the most delicious way.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lidia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Korean-Inspired
  • Diet: Halal

Description

These Korean BBQ steak rice bowls feature tender marinated steak served over warm rice and topped with a spicy cream sauce. A quick and flavorful meal perfect for weeknights.


Ingredients

  • 1 lb flank or sirloin steak
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 cups cooked jasmine or white rice
  • 2 green onions, chopped (for garnish)
  • 1/3 cup mayonnaise
  • 12 tbsp Sriracha (to taste)
  • 1 tbsp lime juice

Instructions

  1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger. Add steak and marinate in the fridge for 15–30 minutes.
  2. Cook rice according to package instructions.
  3. In a small bowl, mix mayonnaise, Sriracha, and lime juice to make the spicy cream sauce. Adjust spice level as desired.
  4. Heat a skillet or grill pan over medium-high heat. Cook steak for 4–5 minutes per side until desired doneness. Let rest, then slice thinly against the grain.
  5. To assemble bowls, divide rice among 4 bowls, top with sliced steak, drizzle with spicy cream sauce, and garnish with chopped green onions.

Notes

  • Swap steak with chicken, tofu, or shrimp for variation.
  • Add vegetables like bell peppers or broccoli for extra nutrients.
  • Use cauliflower rice for a low-carb version.
  • Store components separately for easy reheating.
  • Use gluten-free soy sauce or tamari for a gluten-free option.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 6g
  • Sodium: 980mg
  • Fat: 28g
  • Saturated Fat: 6g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 29g
  • Cholesterol: 85mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star