Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 20 min
Cook time: PT-488910H38M
Total time: 1 h
Cuisine: Korean Fusion
Ingredients: 1 lb flank steak (or other beef); 2 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp sesame oil; 1 tbsp minced garlic; 1 tsp grated ginger; 1 cup cooked white or brown rice; 1 cup vegetables (bell peppers, broccoli, carrots, etc.); 2 tbsp vegetable oil; ½ cup sour cream; 2 tbsp gochujang (Korean chili paste); 1 tbsp honey; 1 tsp lime juice; Sesame seeds (for garnish); Green onions (for garnish)

Jump to Recipe·Leave a Review

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring together tender marinated beef, fluffy rice, sautéed vegetables, and a rich, creamy, spicy topping. It’s a satisfying fusion dish that’s as bold in flavor as it is quick to prepare. Whether I’m craving a weeknight dinner or want to impress guests with minimal effort, this bowl always delivers. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Why You’ll Love This Recipe

I love how this dish balances sweet, savory, and spicy in every bite. The steak is juicy and flavorful thanks to the marinade, and the spicy cream sauce gives everything a bold, creamy finish. It’s incredibly customizable—perfect for whatever veggies or proteins I have on hand. Plus, it all comes together in under an hour, making it a reliable option for busy evenings.

ingredients

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

1 lb flank steak (or other beef)
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp grated ginger
1 cup cooked white or brown rice
1 cup vegetables (bell peppers, broccoli, carrots, etc.)
2 tbsp vegetable oil
½ cup sour cream
2 tbsp gochujang (Korean chili paste)
1 tbsp honey
1 tsp lime juice
Sesame seeds (for garnish)
Green onions (for garnish)

directions

I start by mixing soy sauce, brown sugar, sesame oil, garlic, and ginger to create a marinade. I let the steak soak in this for at least 30 minutes.
While the steak marinates, I cook the rice according to the package instructions.
To make the spicy cream sauce, I whisk together sour cream, gochujang, honey, and lime juice until smooth.
I chop my chosen vegetables into bite-sized pieces.
Then, I heat oil in a skillet and cook the steak for 4–5 minutes on each side, depending on how done I want it. After cooking, I let it rest before slicing it thinly.
Using the same pan, I sauté the vegetables for 3–5 minutes until tender-crisp.
I assemble the bowls by layering rice, steak slices, and vegetables.
A generous drizzle of the spicy cream sauce goes on top.
I finish by garnishing with sesame seeds and chopped green onions.

Servings and timing

This recipe makes 4 servings.
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 1 hour (including marinating)

Variations

I sometimes swap the steak for grilled chicken, tofu, or mushrooms for a different twist. For a low-carb version, I use cauliflower rice. If I’m out of gochujang, sriracha mixed with a bit of miso can work in a pinch. I also play with the vegetables—snap peas, zucchini, and baby corn are fun additions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the rice, steak, and veggies in the microwave or in a skillet over medium heat. I keep the sauce separate and add it after reheating to maintain its texture and flavor.

FAQs

What cut of beef works best for this recipe?

I like using flank steak for its tenderness and flavor, but skirt steak or sirloin also work well.

Can I make this recipe ahead of time?

Yes, I often marinate the steak and prep the sauce the night before. That way, dinner comes together even faster the next day.

Is this recipe spicy?

It has a mild to moderate heat. If I want it milder, I reduce the gochujang. For extra heat, I add chili flakes or more gochujang.

What can I use instead of gochujang?

If I don’t have gochujang, I mix sriracha with a touch of miso paste or a bit of chili garlic sauce as a substitute.

Can I freeze this dish?

I don’t recommend freezing the full assembled bowl because of the cream sauce, but the cooked steak and rice freeze well separately.

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce hit every note—savory, sweet, spicy, and creamy—all in one easy, customizable dish. It’s a go-to for me when I want bold flavor without spending hours in the kitchen. Whether I stick to the original recipe or change it up with variations, it’s always a satisfying meal.