Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
This is the kind of meal that instantly brightens up your weeknight dinner rotation: all the sizzling excitement of a grill, the comforting heartiness of a rice bowl, and a spicy cream sauce that ties everything together in the most delicious way possible. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is one of those dishes you’ll crave over and over again, thanks to juicy marinated steak, fluffy rice, and a knockout drizzle of heat and richness. Every bite is the perfect mix of savory, spicy, and satisfying—it’s seriously hard to stop at just one bowl!
Ingredients You’ll Need
The ingredient list for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is refreshingly straightforward, but each component is carefully chosen to deliver on flavor, texture, and color. These pantry staples and fresh picks come together to create magic in a bowl.
- Beef steak (flank, skirt, or New York strip): Cut into 1-inch cubes, these cuts soak up the marinade beautifully and stay juicy when cooked quickly.
- Soy sauce: This forms the savory base of the marinade, bringing balance and depth to the steak.
- Gochujang (Korean chili paste): Adds smoky heat and umami, a signature flavor in Korean barbecue.
- Honey: A touch of sweetness to mellow the spice and encourage caramelization.
- Sesame oil: Just a little goes a long way, adding nutty aroma and richness.
- Garlic powder: Brings sharp, earthy flavor to the marinade for both depth and warmth.
- Onion powder: A subtle background note that rounds out the marinade.
- Salt: Essential for amplifying all the flavors in both steak and sauce.
- Black pepper: For a gentle kick of earthiness and spice.
- Cooked rice (white, brown, or jasmine): The blank canvas that soaks up all the saucy, savory elements.
- Mayonnaise: The creamy base for the spicy sauce, giving it richness and a silky texture.
- Sour cream: Adds a little tang and lightens the sauce so it’s not too heavy.
- Sriracha: Packs heat and a little sweetness for the perfect spicy zip.
- Salt (for the sauce): Another pinch to dial in the flavors of the sauce just right.
- Black pepper (for the sauce): For a final touch of spice and balance.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
In a mixing bowl, whisk together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper until combined. Toss in your steak cubes, making sure each piece is thoroughly coated. Cover and let them marinate in the fridge for at least 30 minutes—you’ll get even more flavor if you can wait up to 2 hours. This quick soak is what makes every bite of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce so juicy and packed with umami.
Step 2: Cook the Steak
Preheat a large skillet or grill pan over medium-high heat. Once hot, add the marinated steak cubes in a single layer. Let them sear undisturbed for about 3-4 minutes per side: you want caramelized edges and a tender, pink center. Remove the steak from the pan and let it rest for a few minutes to ensure maximum juiciness. This simple cooking method keeps your steak luscious and flavorful, giving the bowls plenty of that sought-after barbecue character.
Step 3: Make the Spicy Cream Sauce
While the steak rests, mix together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until utterly smooth. Taste and adjust the heat or salt to your liking. This creamy, spicy sauce is where the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce truly come alive—the perfect balance of rich, tangy, and just-the-right-amount-of-hot.
Step 4: Assemble the Bowls
Start with a generous scoop of cooked rice in each bowl. Heap on the juicy steak cubes, then finish with a bold drizzle (or two!) of spicy cream sauce. Each element shines through, but together they’re pure comfort in a bowl that’s impossible to resist.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
For a finishing touch, sprinkle your bowls with chopped scallions, a pinch of toasted sesame seeds, or even a handful of fresh cilantro. Add thin cucumber slices, shredded carrots, or a few radish rounds for color, crunch, and extra freshness—it’s the simplest way to make every serving of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce just a little more special.
Side Dishes
Pair these bowls with classic Korean sides like kimchi, quick-pickled veggies, or a simple cucumber salad. Steamed edamame or a tangy Asian slaw would also be right at home, rounding out the meal with contrast and variety while still letting the steak bowl steal the show.
Creative Ways to Present
If you want to have some fun, try serving Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in a build-your-own bar format for family or friends. Lay out all the components and extras buffet-style—rice, steak, sauce, toppings, and sides—so everyone can get creative and build the bowl of their dreams. Or for a cheerful twist, serve in smaller portions as part of a festive rice bowl tasting menu!
Make Ahead and Storage
Storing Leftovers
If you’ve got extras (lucky you!), store the steak, rice, and sauce separately in airtight containers in the fridge. The flavors hold up beautifully for up to 3 days, making lunch or dinner prep a breeze later in the week.
Freezing
While the rice and marinated, uncooked steak can both be frozen for up to 2 months (thawing overnight in the fridge before using), the spicy cream sauce is best made fresh—dairy-based sauces can sometimes separate after freezing, so keep this step quick and easy on the day you plan to serve.
Reheating
To revive your steak, gently rewarm it in a skillet over medium heat or zap it in the microwave in short bursts to prevent overcooking. The rice can be revived with a splash of water and a quick microwave steam. Always add the spicy cream sauce after reheating to keep it at its creamy best.
FAQs
Can I use a different protein instead of steak?
Absolutely! Chicken thighs or shrimp work beautifully with the same marinade, and even cubed tofu or tempeh can make a tasty, plant-based version of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Is there a substitute for gochujang?
While nothing replicates gochujang’s flavor exactly, a blend of miso paste, a little ketchup, and chili flakes can get you surprisingly close in a pinch. Your sauce will still bring plenty of personality to your rice bowls!
Can I make this dish gluten-free?
Just swap in a gluten-free soy sauce (such as tamari) and double-check your gochujang label, as some brands contain wheat. The rest of the ingredients are naturally gluten-free, making it an easy adaptation for everyone to enjoy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
What kind of rice works best?
Any cooked rice is fair game—white, brown, jasmine, or even sushi rice if you love a sticky texture. Choose your favorite or whatever you have on hand for a bowl that suits you best.
How spicy is the spicy cream sauce?
It’s got a decent kick, but the creamy mayo and sour cream mellow things out. If you’re sensitive to heat, use a little less sriracha—or if you love spice, feel free to bump it up until it’s just right for your palate!
Final Thoughts
If you adore bold flavors and crave cozy, satisfying dinners, Korean BBQ Steak Rice Bowls with Spicy Cream Sauce deserves a spot at your table. It’s a total crowd-pleaser that’s easy enough for a weeknight but impressive enough to share with friends. Give it a try and watch it become a new favorite in your rotation!
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delicious and satisfying meal option that combines the bold flavors of Korean barbecue with a creamy and spicy sauce. Tender cubes of marinated steak are served over a bed of rice and topped with a flavorful cream sauce.
Ingredients
For the Steak:
- 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
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Bowl:
- 1 cup cooked rice (white, brown, or jasmine)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp sriracha
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Marinate the Steak: In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness is reached. Remove from heat and let it rest for a few minutes.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
- Assemble the Bowls: Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Korean BBQ, Steak Rice Bowl, Spicy Cream Sauce, Korean Cuisine, Easy Dinner
