Get ready to fall in love with one of the most satisfying and crave-worthy dinner ideas ever: the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. This vibrant dish brings together tender, caramelized steak, fluffy rice, crisp veggies, and the bold punch of kimchi, then ties it all together with a creamy, spicy sauce that’s just the right amount of heat. Perfect for shaking up your weeknight dinner routine, these bowls are as fun to build as they are to eat—and they’ll make your kitchen smell absolutely irresistible!
Ingredients You’ll Need
Before you dive into creating your new favorite rice bowl, take a moment to appreciate how each ingredient plays a starring role! Every element, from the juicy steak to the crunchy veggies and tangy sauce, brings a pop of color and flavor that makes the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe a total sensation.
- Flank steak or ribeye (1 lb, thinly sliced): Choose well-marbled cuts for meltingly tender bites and maximum flavor.
- Low-sodium soy sauce (1/4 cup): The rich, salty backbone of the marinade, bringing umami depth to every bite.
- Brown sugar (2 tablespoons): Adds that magical, sticky-sweet caramelization to your steak.
- Sesame oil (1 tablespoon): Unleashes those nutty, aromatic notes that make Korean BBQ unforgettable.
- Rice vinegar (1 tablespoon): Gives a gentle zing to balance the sweetness and richness.
- Garlic (2 cloves, minced): Always essential; it infuses the dish with that savory punch everyone loves.
- Fresh ginger (1 teaspoon, grated): Lends a subtle warmth and complexity—don’t skip it!
- Crushed red pepper flakes (1/2 teaspoon, optional): Turn up the heat or leave them out for a milder version.
- Cooked jasmine or short-grain rice (2 cups): The pillowy base that soaks up every delicious drop of marinade and sauce.
- Shredded carrots (1 cup): For brightness, crunch, and a splash of natural sweetness.
- Cucumber (1 cup, thinly sliced): Adds cool, fresh contrast that balances the savory steak.
- Kimchi (1/2 cup): Brings signature Korean tang and spicy funk to the bowls.
- Green onions (2, sliced): A pop of color and mild, crisp onion flavor to finish the bowl.
- Sesame seeds (1 tablespoon): For that nutty crunch and extra visual appeal.
- Mayonnaise (1/4 cup): The creamy backbone of the spicy cream sauce, making every bite luscious.
- Sriracha (1 tablespoon, or to taste): The star of the sauce, bringing smoky spice and tang.
- Honey (1 teaspoon): A touch of sweetness to tame the fiery sriracha.
- Lime juice (1 teaspoon): For freshness and a bit of zippy brightness in your sauce.
- Salt (pinch): Enhances all the flavors so nothing falls flat.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
For truly mouthwatering bowls, start by whisking together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, ginger, and, if you love a little kick, the crushed red pepper flakes. Toss in your thinly sliced steak until it’s completely coated in that glossy marinade. Let the magic happen in the refrigerator for at least 30 minutes (up to 4 hours if you have time). This step ensures the steak soaks up every bit of flavor, yielding ultra-tender, flavorful results in the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe.
Step 2: Make the Spicy Cream Sauce
While the steak is marinating, whip up the sauce that will tie your whole bowl together. Stir together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and dreamy. Adjust the sriracha to match your preferred heat level. Pop this spicy cream sauce in the fridge until you’re ready—this gives the flavors time to meld into pure deliciousness.
Step 3: Cook the Steak
When you’re ready to cook, preheat a skillet over medium-high heat. Sear the marinated steak in batches, making sure not to crowd the pan. Give each slice 2 to 3 minutes per side, just until beautifully browned and caramelized around the edges. The aroma alone will have the whole household circling the kitchen!
Step 4: Prepare the Bowl Components
While the steak rests, get your assembly station ready. Fluff up your hot cooked rice, lay out the shredded carrots, crisp cucumber, fiery kimchi, sliced green onions, and sesame seeds. Each ingredient has its moment to shine, so prepping everything ahead makes bowl-building a breeze.
Step 5: Assemble and Serve
Divide the warm rice among four bowls. Artfully layer the savory steak slices, scatter over the vibrant veggies, tuck in a mound of kimchi, and sprinkle with green onions and sesame seeds. Finish with a generous drizzle of your homemade spicy cream sauce. The result? A Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe that’s as beautiful as it is bold in taste!
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Don’t forget to top your bowls with extra fresh green onions, a sprinkle of sesame seeds, and another swirl of spicy cream sauce to make everything pop. If you’re feeling indulgent, add a fried egg on top for a classic Korean bibimbap twist—instantly upping the comfort food factor of your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe.
Side Dishes
These bowls pair fabulously with simple steamed edamame, a zingy Asian slaw, or miso soup for a wholesome feast. For even more Korean flair, offer additional kimchi or quick-pickled veggies on the side. The clever balance of tastes and textures turns this meal into a true celebration!
Creative Ways to Present
Let everyone in the family build their own bowl for a fun DIY dinner night, or arrange all the colorful components on a big platter for an interactive party spread. For a packed lunch, assemble everything in a portable container, keeping the spicy cream sauce on the side. The Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is endlessly adaptable and looks gorgeous every time.
Make Ahead and Storage
Storing Leftovers
If you end up with extra steak or rice, let everything cool to room temperature before storing in separate airtight containers in the fridge. Keeping the components apart ensures maximum freshness and texture retention for up to three days, so you can build your bowl fresh when ready to eat.
Freezing
While the steak itself freezes beautifully for up to two months (just thaw overnight in the fridge), it’s best to skip freezing components like kimchi and fresh vegetables, as their texture may suffer. If meal prepping, freeze only the steak and rice, and add fresh toppings and sauce just before serving.
Reheating
For the juiciest results, warm the steak and rice gently in the microwave or in a skillet over medium-low heat with a splash of water to prevent drying out. Assemble your bowl with fresh veggies and a slick of spicy cream sauce for flavor that’s every bit as punchy as day one!
FAQs
Can I substitute the steak with chicken or tofu?
Absolutely! Simply swap in thinly sliced chicken breast or tofu for a delicious protein variation. The marinade works perfectly with both, letting you adapt the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe to your taste or dietary needs.
How spicy is the cream sauce?
The heat of the sauce depends entirely on your sriracha usage. Start with the suggested amount, taste, and adjust up or down. The creaminess of mayo balances out the spice, creating a sauce that’s flavorful without being overpowering.
What’s the best rice to use for these bowls?
Jasmine or short-grain rice are ideal for their slightly sticky, fluffy texture, which pairs beautifully with the saucy steak and toppings. That said, feel free to use whatever rice you have—brown rice or even cauliflower rice are great options too!
Can I prepare any parts ahead of time?
Definitely. Both the steak and sauce can be made in advance and stored in the refrigerator. You can also chop veggies and cook the rice ahead, so all that’s left is quick assembly when hunger strikes.
Is this recipe gluten-free?
To make the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe gluten-free, simply swap the soy sauce for tamari or a certified gluten-free soy sauce alternative. Always check the kimchi ingredients too, as some brands use rice flour or wheat-based seasonings.
Final Thoughts
Once you try this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe, it just may become your new weeknight sensation. It’s colorful, customizable, and absolutely packed with flavor—perfect for sharing with friends, family, or just treating yourself. Whip it up soon and make your dinner routine a whole lot more exciting!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 25 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 35 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Description
These Korean BBQ Steak Rice Bowls are a delicious and satisfying meal featuring tender marinated steak, fluffy rice, crunchy vegetables, and a spicy cream sauce. Perfect for a flavorful dinner option!
Ingredients
For the steak:
- 1 lb flank steak or ribeye (thinly sliced)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
For the bowls:
- 2 cups cooked jasmine or short-grain rice
- 1 cup shredded carrots
- 1 cup cucumber (thinly sliced)
- 1/2 cup kimchi
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
For the spicy cream sauce:
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha (or to taste)
- 1 teaspoon honey
- 1 teaspoon lime juice
- pinch of salt
Instructions
- Marinate the steak: In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes. Add sliced steak and marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Prepare the spicy cream sauce: Stir together mayonnaise, Sriracha, honey, lime juice, and a pinch of salt until smooth; refrigerate until ready to use.
- Cook the steak: Heat a skillet over medium-high heat and cook the marinated steak in batches for 2–3 minutes per side until browned and caramelized.
- Assemble the bowls: Divide rice among 4 bowls and top with steak, shredded carrots, cucumber slices, kimchi, green onions, and sesame seeds. Drizzle with spicy cream sauce before serving.
Notes
- Add a fried egg on top for a Korean-inspired bibimbap twist.
- You can substitute the steak with chicken or tofu for different protein options.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 9g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
