Jump to Recipe Print RecipeAs I stood in my kitchen, the sizzling sound of marinated steak hitting the hot skillet filled the air, instantly whisking me away to a bustling Korean street market. These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a celebration of flavors, combining tender, juicy steak with a medley of colorful, crisp veggies all resting over a fluffy rice bed. This delightful dish is not only a quick dinner option—perfect for busy weeknights—but also a canvas for customization; swap the steak for chicken or tofu, and you’ve got a meal everyone can enjoy. Ready to dive into your own Korean culinary adventure? Let’s make something unforgettable together! Why You’ll Love These Rice Bowls Quick and Easy: This recipe comes together in just 30 minutes—perfect for those busy weeknights when you’re craving flavor without the hassle. Customizable Delight: Tailor it to your taste! You can swap steak for chicken or tofu, and even choose quinoa instead of rice for a wholesome twist. Vibrant Flavors: The zesty Spicy Cream Sauce adds the perfect kick, complementing the savory steak and fresh veggies beautifully. Crowd-Pleasing: Friends and family will rave about this dish, whether you’re hosting a dinner party or enjoying a cozy night in. Healthy Eating Made Fun: Packed with colorful veggies and protein, these bowls serve as a delicious way to incorporate nutritious ingredients into your diet—try adding some kimchi for an authentic touch! If you’re loving the idea of easy, flavorful meals, don’t miss our Seared Scallops Spicy or Salmon Rice Bowls for more inspiration. Korean BBQ Steak Rice Bowls Ingredients • To get you started on these mouthwatering Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, here’s everything you’ll need! For the Rice Base Cooked White or Brown Rice – 2 cups of your choice, providing that fluffy foundation for all the toppings. Substitution: Quinoa or cauliflower rice for a low-carb option. For the Steak Flank or Sirloin Steak – 1 lb, a succulent choice that brings incredible juiciness. Substitution: Chicken or tofu for a lighter meal. Soy Sauce – 1/4 cup, essential for that rich, umami marinade. Brown Sugar – 2 tbsp, balancing the saltiness with a touch of sweetness. Sesame Oil – 1 tbsp, an aromatic touch to enhance the dish’s profile. Garlic – 2 cloves, minced; it intensifies the flavor. Ginger – 1 tsp, grated; adding warmth and fragrance to your dish. Rice Vinegar – 1 tbsp, providing a zesty brightness. Gochujang – 1 tsp, optional for a spicy kick! Veggie Goodies Shredded Carrots – 1 cup, for a sweet crunch. Cucumbers – 1 cup, thinly sliced; a refreshing contrast in each bite. Green Onions – 2, sliced; these give a mild onion flavor as a garnish. Kimchi – 1/2 cup, optional, but it adds an authentic Korean zing! For the Spicy Cream Sauce Mayonnaise – 1/4 cup, creating a creamy base for the flavorful sauce. Sriracha – 1 tbsp, to heat things up! Lime Juice – 1 tsp, adding a fresh burst of flavor. Honey – 1 tsp, for a hint of sweetness that ties everything together. Finishing Touches Sesame Seeds – 1 tbsp, optional for that added nuttiness. Tip: Toast them for extra flavor! Step‑by‑Step Instructions for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Step 1: Marinate the Steak In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, and 1 teaspoon gochujang, if using. Add your 1 pound of flank or sirloin steak, ensuring it’s well coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 8 hours) to allow the flavors to penetrate. Step 2: Make the Spicy Cream Sauce While the steak marinates, prepare the spicy cream sauce. In a small bowl, combine 1/4 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon lime juice, and 1 teaspoon honey. Whisk until the mixture is smooth and creamy, adjusting the levels of sriracha to your preferred spice level. Set this sauce aside in the refrigerator until you’re ready to serve your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Step 3: Cook the Steak After marinating, heat a skillet over medium-high heat until hot. Remove the steak from the marinade and place it in the skillet. Cook the steak for 2–3 minutes on each side until it develops a beautiful caramelized crust and reaches your desired doneness, typically medium-rare or medium. Transfer the cooked steak to a cutting board to let it rest before slicing. Step 4: Assemble Bowls Prepare your rice base by placing cooked white or brown rice (about 2 cups) into bowls. Then, top the rice evenly with the sliced steak, using a sharp knife to cut the meat against the grain for maximum tenderness. Add a generous handful of shredded carrots and thinly sliced cucumbers for a refreshing crunch, and include kimchi for an authentic Korean flair, if desired. Step 5: Drizzle with Sauce Once your bowls are layered with the delicious ingredients, take your spicy cream sauce from the refrigerator. Generously drizzle the sauce over each bowl, making sure to coat the vegetables and steak. The creamy sauce adds a delightful kick, harmonizing beautifully with the savory and fresh components of the Korean BBQ Steak Rice Bowls. Step 6: Garnish and Serve To finish off your dish, sprinkle sliced green onions and optional toasted sesame seeds over the top for flavor and visual appeal. These Korean BBQ Steak Rice Bowls are best enjoyed fresh, so serve immediately and watch your family and friends dive into this flavorful, satisfying meal! Expert Tips for Korean BBQ Steak Rice Bowls Marinade Time Matters: Allow the steak to marinate for at least 30 minutes but up to 8 hours for deeper flavors. Skipping this can lead to bland meat. Slice Against the Grain: For the best texture and tenderness, always slice the cooked steak against the grain. This prevents the meat from being tough. Customize Your Proteins: Don’t hesitate to swap the steak for chicken or tofu in your Korean BBQ Steak Rice Bowls. This lets everyone enjoy a catered meal. Toast Sesame Seeds: Toasting sesame seeds before sprinkling adds an extra crunch and depth of flavor that enhances your whole dish. Quality Ingredients Count: Use high-quality soy sauce and fresh vegetables to elevate the flavors of your Korean BBQ Steak Rice Bowls significantly. Adjust the Spice: If you prefer a milder sauce, start with less sriracha and gradually add according to your taste. It’s all about balance! Make Ahead Options These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are perfect for meal prep enthusiasts! To save time, you can marinate the steak up to 24 hours in advance for maximum flavor. Additionally, you can prepare the rice and chop the vegetables (carrots, cucumbers, and green onions) up to 3 days ahead; just store them in airtight containers in the refrigerator to keep them fresh. When you’re ready to serve, cook the marinated steak and assemble the bowls following the instructions provided. Drizzle with the Spicy Cream Sauce, and you’ll have a quick, restaurant-quality meal with minimal effort, ideal for busy weeknights! What to Serve with Korean BBQ Steak Rice Bowls with Spicy Cream Sauce These vibrant rice bowls are a culinary adventure, inviting a world of flavors and textures to your dinner table. Creamy Mashed Potatoes: Soft and buttery, they add a comforting element that pairs well with the spicy kick of the sauce. Grilled Vegetables: A mix of caramelized bell peppers, zucchini, and asparagus complements the freshness of the rice bowls, enhancing the meal’s dimensions. Pickled Vegetables: A crunchy, tangy counterpoint to the rich flavors, these can brighten up every bite and nod to traditional Korean flavors. Sesame Noodles: Tossed in soy sauce and sesame oil, they add a delightful nutty flavor that harmonizes beautifully with the steak and sauce. Spicy Kimchi Fried Rice: Using day-old rice, this dish echoes the primary flavors while introducing a new textural experience. Sweet Potato Fries: Their sweetness contrasts perfectly with the savory steak and zesty sauce, creating a delightful texture. Chilled Cucumber Salad: Cool and refreshing, this salad adds a light bite that balances the richness of the brighter flavors in the rice bowls. Korean Soju: This smooth, slightly sweet spirit can enhance the overall dining experience, making the meal feel special and festive. Mango Sticky Rice: End on a sweet note with a tropical dessert that offers a creamy texture, contrasting nicely with the savory dishes. How to Store and Freeze Korean BBQ Steak Rice Bowls Fridge: Store leftover Korean BBQ Steak Rice Bowls in an airtight container in the fridge for up to 3 days. This helps maintain the freshness of the ingredients while preventing moisture loss. Freezer: For longer storage, freeze the components separately. The steak and veggies can be frozen for up to 3 months. Reheat the steak and veggies from frozen to ensure optimal flavor and texture. Reheating: When ready to enjoy, thaw the steak and veggies overnight in the fridge. Reheat the steak in a skillet over medium heat for about 5 minutes and warm the rice in the microwave for 1-2 minutes. Sauce Storage: Keep the spicy cream sauce in the fridge in a sealed container for up to a week. Shake before using! Korean BBQ Steak Rice Bowls Variations Feel free to get creative and customize these bowls to suit your taste buds and dietary needs! Chicken Swap: Replace steak with grilled chicken for a lighter option; marinate in the same delicious sauce. Tofu Delight: Use firm tofu, cubed and marinated, for a vegetarian twist that still packs a protein punch. Quinoa Base: Substitute quinoa for rice for a nutritious, gluten-free option rich in protein and fiber. Cauliflower Rice: For a low-carb version, replace rice with cauliflower rice; it absorbs flavors beautifully and adds texture. Extra Veggies: Add a rainbow of veggies like bell peppers, snap peas, or radishes for crunch and an added nutritional boost! Heat it Up: Adjust the spiciness by increasing gochujang or adding fresh chili slices for a fiery kick. Experimenting with these variations can elevate your Korean BBQ Steak Rice Bowls to new heights! And if you love easy-to-make yet flavorful meals, why not try pairing these bowls with a side of our Cheesy Steak Rice for a hearty dinner? Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe FAQs What is the best cut of steak to use for this recipe? Absolutely! Flank or sirloin steak is recommended due to their tenderness and flavor. Both cuts are well-marbled, which helps lock in juices. For a lighter option, chicken or tofu can also be wonderful substitutes. How should I store leftovers from the Korean BBQ Steak Rice Bowls? Leftover Korean BBQ Steak Rice Bowls can be stored in an airtight container in the fridge for up to 3 days. To maintain the freshness and taste of each ingredient, separate the protein and sauce if possible before storing. Can I freeze the Korean BBQ Steak Rice Bowls? Yes, you can! For freezing, it’s best to separate the components: steak and veggies can be frozen for up to 3 months. Ensure they’re placed in freezer-safe bags or containers. When ready to enjoy, thaw in the fridge overnight and reheat gently to preserve texture. What should I do if the steak is tough after cooking? If your steak turned out tough, it might be because it wasn’t sliced against the grain. Always slice the cooked steak in the opposite direction of the grain to break up the muscle fibers, resulting in a more tender bite. Also, ensuring you marinated it long enough helps—as little as 30 minutes can make a difference. Is there a way to adjust the spiciness of the cream sauce? Very! To customize the spice level, start with just 1/2 tablespoon of sriracha and gradually mix in more until you reach your desired heat. This way, you can tailor it perfectly for even the mildest palate. Are there any dietary considerations for pets or allergies? Absolutely! Keep in mind that certain ingredients in this Korean BBQ Steak Rice Bowls, like soy sauce and garlic, can be harmful to pets. Always check for any potential allergens, especially for people with soy, dairy, or gluten intolerances, and adjust ingredients accordingly. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Bliss These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a quick and customizable dinner option packed with vibrant flavors. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsMarinating Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 4 bowlsCourse: BeefCuisine: KoreanCalories: 550 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Rice Base2 cups cooked white or brown rice Substitution: quinoa or cauliflower rice for a low-carb option.For the Steak1 lb flank or sirloin steak Substitution: chicken or tofu for a lighter meal.1/4 cup soy sauce2 tbsp brown sugar1 tbsp sesame oil2 cloves garlic minced1 tsp ginger grated1 tbsp rice vinegar1 tsp gochujang optional for a spicy kick!Veggie Goodies1 cup shredded carrots for a sweet crunch1 cup cucumbers thinly sliced2 green onions sliced1/2 cup kimchi optional for authentic Korean zing!For the Spicy Cream Sauce1/4 cup mayonnaise creamy base for the flavorful sauce1 tbsp sriracha to heat things up!1 tsp lime juice for a fresh burst of flavor1 tsp honey for a hint of sweetnessFinishing Touches1 tbsp sesame seeds optional; toast for extra flavor! Equipment SkilletBowlwhiskcutting board Method Step-by-Step InstructionsIn a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Add steak and marinate for at least 30 minutes.In a small bowl, combine mayonnaise, sriracha, lime juice, and honey to make the spicy cream sauce. Whisk until smooth. Refrigerate until ready to use.Heat a skillet over medium-high heat. Remove steak from marinade and cook for 2–3 minutes on each side until desired doneness. Let rest before slicing.In bowls, place cooked rice. Top with sliced steak, shredded carrots, cucumbers, and kimchi.Drizzle the spicy cream sauce over the assembled bowls.Garnish with sliced green onions and optional toasted sesame seeds. Serve immediately. Nutrition Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 600IUVitamin C: 8mgCalcium: 250mgIron: 3mg NotesAllow the steak to marinate for at least 30 minutes for best flavor. Slice against the grain for tenderness. 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