If you have been searching for a meal that bursts with flavor, texture, and color, you must try this Bold & Irresistible Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. It perfectly combines tender, marinated steak with fresh vegetables and an addictive spicy cream sauce, all served over fluffy jasmine rice. This dish is a celebration of Korean-inspired flavors brought together in a bowl that’s as satisfying as it is fun to eat. Whether you’re cooking for friends or craving something new for dinner, this recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
To create this unforgettable meal, you only need a handful of simple but powerful ingredients. Each one plays an essential role, whether adding savory depth, spice, freshness, or creaminess, building the layers of flavor and texture that make this dish truly stand out.
- Flank or skirt steak: These cuts are tender and perfect for marinading, delivering juicy pieces of steak packed with flavor.
- Low-sodium soy sauce: Brings the salty umami base to both marinade and sauce without overpowering the other elements.
- Brown sugar: Adds a pleasant sweetness that balances the heat and acidity.
- Sesame oil: A little goes a long way in delivering that toasty, nutty aroma typical of Korean dishes.
- Rice vinegar: Introduces a subtle tang that brightens and lifts the marinade.
- Fresh ginger: Offers a zesty punch and warmth that complements the garlic beautifully.
- Garlic cloves: Minced for sharpness and depth.
- Gochujang: This Korean chili paste is the star of the spicy cream sauce and marinade, creating bold heat and complexity.
- Vegetable oil: Needed for searing the steak to achieve a perfect crust.
- Mayonnaise: For the creamy, luscious spicy sauce that ties the bowl together.
- Jasmine rice: Fluffy and fragrant, it forms the comforting base of the bowl.
- Shredded carrots: Bring crunch and natural sweetness.
- Thinly sliced cucumbers: Add refreshing, crisp texture and balance.
- Avocado: Creamy and rich, creating a perfect contrast to the spicy sauce.
- Green onions: Sprinkle over for fresh, oniony brightness.
- Sesame seeds: A final nutty garnish that adds beautiful visual appeal and subtle crunch.
How to Make Bold & Irresistible Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by combining the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, and gochujang in a bowl or resealable bag. This marinade is where all the bold Korean BBQ flavors develop, tenderizing the steak and infusing it with a perfect balance of sweet, tangy, and spicy. Add your chosen flank or skirt steak, ensuring it’s well coated, and let it marinate anywhere from 30 minutes up to 4 hours if you have time. The longer it sits, the more deeply the flavors penetrate into the meat.
Step 2: Prepare the Spicy Cream Sauce
While the steak is soaking up those flavors, whisk together the mayonnaise, additional gochujang, soy sauce, sesame oil, sugar, and a splash of water to thin it out as needed. This spicy cream sauce is what truly transforms the bowl into something extraordinary — tangy, creamy, and with a vibrant kick that perfectly complements the savory steak. Pop the sauce into the fridge to chill and let all the ingredients meld together until ready to serve.
Step 3: Cook the Steak
Heat vegetable oil in a skillet over medium-high heat until shimmering. Remove the steak from the marinade, letting any excess drip off, and sear it in the hot pan for 3 to 4 minutes on each side. You want a nice caramelized crust while keeping the inside juicy and tender. Once cooked, let the steak rest for about 5 minutes; this allows the juices to redistribute and keeps every slice flavorful. Then slice the steak thinly across the grain to ensure tenderness in every bite.
Step 4: Assemble the Bowls
Divide the freshly cooked jasmine rice evenly among four bowls. This fragrant rice base acts as the perfect canvas for all the flavors and textures ahead. Top each bowl with generous portions of the sliced steak, shredded carrots, thin cucumber slices, creamy avocado, and chopped green onions. Each element adds its own delightful character, from sweet crunch to cool creaminess.
Step 5: Drizzle and Garnish
Finish by drizzling the bold spicy cream sauce over the assembled bowls and sprinkling on a handful of toasted sesame seeds. This final touch brings the whole dish together visually and flavor-wise. Serve immediately, and prepare for the burst of bold Korean BBQ flavors in every bite!
How to Serve Bold & Irresistible Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Adding thoughtful garnishes can elevate the experience of these bowls. Sprinkle extra toasted sesame seeds for added crunch and nuttiness, or scatter some thinly sliced fresh chili if you want to turn up the heat even more. A few sprigs of cilantro or a wedge of lime can freshen the palate and brighten the richness of the sauce and steak.
Side Dishes
To round out the meal, consider serving these bowls with light Korean sides such as kimchi for its fiery fermented tang or pickled radishes for a crisp contrast. A simple cucumber salad tossed with rice vinegar and sesame seeds or steamed edamame with sea salt pairs beautifully without overpowering the main event.
Creative Ways to Present
If you’re planning to impress guests, assemble the bowls on a large platter for a colorful family-style meal, letting everyone dig in and customize. You might also use small individual ramekins of spicy cream sauce on the side for dipping. For a picnic or lunchbox, pack all ingredients separately to prevent sogginess and assemble just before eating. No matter the setting, this Bold & Irresistible Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe shines.
Make Ahead and Storage
Storing Leftovers
Leftover steak and rice can be stored in airtight containers in the refrigerator for up to three days. Store the spicy cream sauce separately to maintain its creaminess and freshness. Keep fresh veggies like avocado and cucumbers aside until ready to serve to prevent them from getting soggy.
Freezing
While the rice and cooked steak freeze well, the fresh veggies and spicy cream sauce do not hold up as nicely after thawing. If you want to freeze portions, separate the steak and rice in freezer-safe containers, leaving the fresh components to be added fresh later. Defrost thoroughly in the fridge overnight before reheating.
Reheating
For best results, gently reheat steak and rice in a skillet or microwave until warmed through. Avoid overheating to keep the steak tender. Reassemble the bowls with fresh veggies and drizzle with chilled spicy cream sauce just before serving so you get that wonderful textural contrast and burst of flavor every time.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank and skirt steak are best for their tenderness and flavor absorption, you can also use sirloin or ribeye. Just adjust cooking times to avoid overcooking tougher cuts.
What if I don’t have gochujang? Is there a substitute?
If gochujang is not available, you can substitute with a mix of chili paste or sriracha combined with a bit of miso paste or soy sauce to mimic its sweet, spicy, and fermented qualities, though the flavor won’t be quite the same.
Can I make this recipe vegetarian or vegan?
You can! Swap the steak with grilled tofu or mushrooms, and use vegan mayo for the sauce. Adjust seasonings to maintain that bold Korean BBQ flavor.
How spicy is the spicy cream sauce?
The sauce has a nice kick of heat that you can adjust by adding more or less gochujang. It’s creamy enough to mellow the spice, making it enjoyable even for those sensitive to heat.
Is jasmine rice the best choice? Can I use brown rice?
Jasmine rice is preferred for its aromatic fragrance and light texture, but brown rice is a healthy alternative that works well if you prefer a nuttier, chewier grain. Just note the texture difference in your bowl.
Final Thoughts
This Bold & Irresistible Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is a fantastic way to bring exciting, soulful Korean flavors to your table in a simple and approachable way. Every element is designed to work in harmony, from the perfectly marinated steak to the creamy spicy sauce and fresh, crunchy veggies. I can’t wait for you to try it and make it your own – prepare to fall head over heels for this vibrant, delicious bowl! Happy cooking and enjoying every bite.
Print
Bold & Irresistible Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 bowls
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Description
This Bold & Irresistible Korean BBQ Steak Rice Bowls recipe brings together tender marinated flank steak cooked to perfection, served on a bed of fragrant jasmine rice, and topped with fresh shredded carrots, cucumbers, avocado, and green onions. The dish is elevated by a creamy, spicy gochujang sauce that adds a delightful kick, making it a perfect quick and flavorful meal for any occasion.
Ingredients
Steak Marinade
- 1½ lbs flank steak or skirt steak
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon gochujang
Cooking
- 1 tablespoon vegetable oil (for cooking)
Spicy Cream Sauce
- ¼ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 1 tablespoon water (as needed to thin)
Bowls Assembly
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1 avocado, sliced
- 2 green onions, chopped
- Sesame seeds (for garnish)
Instructions
- Marinate steak: In a bowl or resealable bag, combine soy sauce, brown sugar, sesame oil, rice vinegar, grated fresh ginger, minced garlic, and gochujang. Add the flank or skirt steak to the marinade, ensuring it is fully coated. Let the steak marinate for at least 30 minutes, and up to 4 hours, in the refrigerator to absorb the flavors.
- Make sauce: While the steak is marinating, whisk together mayonnaise, gochujang, soy sauce, sesame oil, sugar, and water in a small bowl until smooth. Adjust the water to achieve desired consistency. Chill the sauce in the refrigerator until ready to serve.
- Cook steak: Heat vegetable oil in a skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Cook the steak for 3 to 4 minutes per side, until it reaches your preferred doneness. Remove from heat and let the steak rest for 5 minutes to retain juices before slicing thinly against the grain.
- Assemble bowls: Divide the cooked jasmine rice evenly among 4 bowls. Top each bowl with sliced steak, shredded carrots, thinly sliced cucumbers, sliced avocado, and chopped green onions for freshness and texture.
- Finish and serve: Drizzle each bowl generously with the spicy cream sauce and sprinkle sesame seeds on top for garnish. Serve immediately to enjoy the harmonious blend of bold flavors and textures.
Notes
- Marinating the steak longer (up to 4 hours) will enhance flavor and tenderness.
- To make this dish lower in fat, you can reduce the amount of mayonnaise in the sauce or substitute with Greek yogurt.
- For extra heat, add more gochujang in the sauce or sprinkle with red pepper flakes.
- Use skirt or flank steak for best results due to their bold flavor and tenderness after marinating.
- Leftover steak can be refrigerated and used in wraps or salads the next day.
