The Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is an absolute game-changer when you want a meal that hits all the right notes: savory, spicy, creamy, and wonderfully satisfying. Imagine tender, flavorful cubes of marinated steak nestled on a bed of fluffy rice, topped off with a luscious, spicy cream sauce that brings everything together in perfect harmony. This dish is quick to prepare yet feels special enough for any weeknight dinner or casual gathering. Trust me, once you try these bowls, they’ll become your go-to for effortless comfort with a bold twist.
Ingredients You’ll Need
Getting this dish right is all about simple, high-impact ingredients that each play a vital role. From the perfectly marinated steak to the creamy spicy sauce, every element adds a layer of flavor and texture that makes this recipe sing.
- 1 lb beef steak (flank, skirt, or New York strip): Choose a cut that’s tender and flavorful, perfect for quick cubing and grilling.
- 1 tbsp soy sauce: Adds a savory depth and umami punch to the marinade.
- 1 tbsp gochujang (Korean chili paste): This gives the dish its signature Korean BBQ spice and a touch of sweetness.
- 1 tbsp honey: Balances the heat with a natural sweetness for a perfectly rounded flavor.
- 1 tsp sesame oil: Adds a nutty aroma that’s essential to Korean-inspired dishes.
- 1 tsp garlic powder: Infuses the steak with warm, savory notes without overpowering.
- ½ tsp onion powder: Enhances the marinade with subtle sweetness and complexity.
- ¼ tsp salt: Brings out the natural flavors in the steak and sauce.
- ⅛ tsp black pepper: Adds a mild kick and rounds out the seasoning.
- 1 cup cooked rice (white, brown, or jasmine): The perfect fluffy base that soaks up all the juices and sauce.
- ½ cup mayonnaise: Creates the creamy body of the spicy sauce.
- ¼ cup sour cream: Adds tang and richness to the sauce that complements the steak beautifully.
- 1 tbsp sriracha: Gives the sauce its vibrant heat and bright color.
- ¼ tsp salt: Seasoning to balance the creamy sauce.
- ⅛ tsp black pepper: A subtle boost to the sauce’s flavor profile.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by mixing soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Toss the cubed steak into this magical marinade and make sure every piece is well coated. Let the flavors soak in by allowing the meat to rest for at least 30 minutes, or longer if you have time. This step is where the steak develops that rich, layered taste that will have everyone asking for seconds.
Step 2: Cook the Steak to Perfection
Heat up your skillet or grill pan until it’s sizzling hot. Place those marinated steak cubes down and cook each side for about 3-4 minutes, depending on how you like your meat done. The high heat gives the outside a beautiful caramelized crust while keeping the inside juicy and tender. After cooking, let the steak rest a bit to lock in those precious juices before you assemble your bowls.
Step 3: Whip Up the Spicy Cream Sauce
In a small bowl, stir together mayonnaise, sour cream, sriracha, salt, and black pepper until you get a smooth and creamy sauce. This spicy cream sauce is the crown jewel of the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe, perfectly balancing heat and creaminess to elevate every bite.
Step 4: Assemble Your Rice Bowls
Grab your favorite bowls and start with a generous scoop of cooked rice. Top that fluffy base with the succulent steak cubes, then drizzle generously with the spicy cream sauce. The combination of warm rice, savory steak, and cool, spicy sauce is what makes this dish unforgettable.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Fresh garnishes bring vibrancy and a contrasting freshness to your bowls. I love sprinkling chopped scallions or fresh cilantro, a handful of toasted sesame seeds for crunch, and even thinly sliced cucumbers or radishes for a crisp bite. These finishing touches make every bite exciting and visually stunning.
Side Dishes
While the rice bowls are hearty on their own, pairing them with light and bright side dishes creates a well-rounded meal. Consider serving kimchi for tangy spice, steamed or stir-fried vegetables like bok choy or snap peas, or a simple Asian-style slaw to add a refreshing crunch alongside your bowls.
Creative Ways to Present
If you want to wow guests or add a bit of flair, try serving the components “family style.” Place the rice, steak, and spicy cream sauce separately and let everyone build their own bowl. Alternatively, serve the steak on a sizzling platter alongside the rice, then drizzle the sauce at the table. It turns dinner into a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and sauce separately in airtight containers in the refrigerator. This keeps the steak from getting soggy and preserves the sauce’s creamy texture. Rice can be stored in its own container or alongside the steak if you plan to eat soon.
Freezing
You can freeze the cooked steak cubes for up to 2 months. Just thaw in the refrigerator overnight and reheat gently to avoid overcooking. I recommend freezing the sauce and rice separately, as their texture can be affected by freezing and thawing.
Reheating
Reheat the steak gently in a skillet over medium heat or in the oven to maintain juiciness. Warm the rice in the microwave with a sprinkle of water to keep it fluffy. Serve with the cold spicy cream sauce drizzled freshly on top for that perfect contrast.
FAQs
Can I use a different type of meat for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe?
Absolutely! While flank, skirt, and New York strip steaks work wonderfully, you could also try chicken thighs or pork tenderloin for a tasty variation. Just adjust cooking times accordingly to ensure they’re cooked through.
What can I substitute for gochujang if I can’t find it?
If gochujang is unavailable, mix some chili garlic sauce with a bit of miso paste and honey to mimic its sweet, spicy, and fermented flavor. It won’t be quite the same but will still deliver a lovely kick to your marinade.
Is it okay to make the spicy cream sauce ahead of time?
Yes, you can prepare the sauce ahead and keep it refrigerated for up to 2 days. Just give it a quick stir before serving to recombine any separated ingredients.
Can I use cauliflower rice instead of regular rice?
Definitely! Cauliflower rice is a great low-carb option and pairs surprisingly well with the bold flavors of the steak and spicy cream sauce. Just be mindful that it cooks faster and has a different texture.
How spicy is the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe?
The dish has a moderate level of heat thanks to the gochujang and sriracha, but the creamy sauce helps mellow the spice. If you prefer milder flavors, reduce the amount of sriracha or omit it entirely.
Final Thoughts
I can’t recommend enough giving the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe a try as soon as possible—it’s such a satisfying and vibrant dish that’s surprisingly easy to whip up. Whether you’re cooking for yourself or impressing guests, this recipe brings comfort food into a whole new flavor league. Get ready for juicy steak, creamy spice, and rice bowls full of bold Korean-inspired magic!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including marinating time)
- Yield: 2-4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
Description
Enjoy a flavorful Korean BBQ Steak Rice Bowl featuring tender marinated steak cubes grilled to perfection and served over fluffy rice, topped with a spicy, creamy sauce that adds a delightful kick to every bite. This quick and easy meal is perfect for a satisfying lunch or dinner.
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
- ⅛ 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
- ⅛ 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, toss to coat evenly, and let marinate for at least 30 minutes or up to 2 hours for deeper flavor infusion.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak cubes for 3-4 minutes per side, adjusting for desired doneness. Once cooked through, remove from heat and let the steak rest for a few minutes to allow juices to redistribute, keeping the meat tender and juicy.
- Prepare the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning if needed to balance heat and creaminess.
- Assemble the Bowls: Spoon a serving of cooked rice into each bowl. Top with the grilled or pan-seared steak cubes, then drizzle generously with the spicy cream sauce for a flavorful finish.
Notes
- Marinate the steak longer for more intense flavors.
- Use any preferred cut of steak, but flank or skirt steak provide great texture and flavor.
- Serve with steamed or sautéed vegetables to add freshness and balance.
- Adjust sriracha quantity in the sauce for milder or spicier heat.
- Leftover steak can be stored in the refrigerator for up to 3 days.
