Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Why You’ll Love This Recipe

I love how this recipe blends sweet, savory, and spicy flavors in a way that feels balanced and deeply satisfying. The steak is marinated in a delicious Korean-inspired sauce, which adds bold flavor and tenderness. Paired with rice, fresh vegetables, and a creamy, spicy sauce drizzled on top, this bowl hits all the right notes. It’s easy to customize, quick to make, and totally crave-worthy.

Ingredients

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

• Flank steak or ribeye, thinly sliced

• Cooked white or jasmine rice

• Soy sauce

• Brown sugar

• Garlic

• Ginger

• Sesame oil

• Rice vinegar

• Gochujang (Korean chili paste)

• Mayonnaise

• Sriracha or hot sauce

• Carrots, shredded

• Cucumbers, sliced

• Green onions

• Sesame seeds

• Oil for cooking

Directions

1. I start by making the marinade—mixing soy sauce, brown sugar, garlic, ginger, sesame oil, and rice vinegar in a bowl.

2. I add the thinly sliced steak to the marinade and let it soak for at least 30 minutes, or up to a few hours in the fridge for deeper flavor.

3. While the steak marinates, I cook the rice and prep the toppings—slicing cucumbers, shredding carrots, and chopping green onions.

4. I whisk together the spicy cream sauce using mayo, gochujang, and a little sriracha until smooth.

5. In a hot skillet or grill pan, I cook the marinated steak in batches, getting a nice sear on each piece. It only takes a couple of minutes per side.

6. Then I assemble the bowls: I scoop the rice in first, layer on the cooked steak, top with fresh veggies, and drizzle everything generously with the spicy cream sauce.

7. I finish with a sprinkle of sesame seeds and a few green onions.

Servings and timing

This recipe makes about 4 servings. From prep to table, it takes around 40–45 minutes—30 minutes for marinating and about 10–15 minutes to cook and assemble everything.

Variations

Sometimes I switch the protein—grilled chicken, shrimp, or tofu work beautifully with the same marinade. I also add kimchi or sautéed spinach when I want more layers of flavor. If I’m avoiding rice, I use cauliflower rice or shredded lettuce for a lighter version. For extra heat, I mix in more sriracha or top with chili flakes.

storage/reheating

I store the steak and rice separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the rice and meat in the microwave or in a skillet until heated through. I keep the veggies and sauce fresh and assemble just before eating for the best texture.

FAQs

Can I use a different cut of steak?

Yes, I’ve used skirt steak, sirloin, and even NY strip with great results. The key is to slice it thinly against the grain for tenderness.

What can I use instead of gochujang?

If I don’t have gochujang, I substitute with a mix of sriracha and a bit of miso or soy sauce. It’s not the same, but it gets close to the flavor profile.

Is this dish very spicy?

The heat level depends on how much gochujang and sriracha I use. I adjust to taste—it can be mild or fiery depending on what I’m in the mood for.

Can I make this ahead of time?

Yes, I often marinate the steak and prep the veggies ahead. I cook the meat and rice fresh when I’m ready to eat, then quickly assemble everything.

What other toppings go well in this bowl?

I’ve added avocado slices, radish, bean sprouts, or even a fried egg on top. The bowl is super versatile, so I get creative with whatever’s in my fridge.

Conclusion

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a perfect blend of bold, comforting, and fresh. I love how customizable they are, and every part of the dish—from the marinated steak to the rich sauce—brings something special. When I want a meal that’s full of flavor and color but still easy to pull together, this is always at the top of my list.