If you are craving a vibrant and flavorful meal that brings together tender, savory beef and a luscious, zesty sauce, look no further than the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. This dish is a delightful fusion of smoky, sweet, and spicy notes wrapped around hearty cubes of marinated steak, served atop a comforting bed of rice. Every bite bursts with flavor and texture, combining the satisfying char of grilled steak with a creamy sauce that adds just the right kick. Whether you’re cooking for a cozy dinner or sharing with friends, this recipe is guaranteed to become a new favorite in your culinary repertoire.
Ingredients You’ll Need
The magic of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe lies in its simple yet powerful ingredients. Each component plays a crucial role: the steak provides rich, juicy meatiness, the marinade infuses classic Korean flavors, and the spicy cream sauce adds that irresistible creamy heat. Fresh, pantry staples combined with a few Korean essentials like gochujang make this dish approachable and fun to prepare.
- 1 lb beef steak (flank, skirt, or New York strip): Choosing a tender, flavorful cut ensures juicy steak cubes that hold up well to grilling.
- 1 tbsp soy sauce: Adds savory depth and umami to the marinade.
- 1 tbsp gochujang (Korean chili paste): Brings authentic Korean spice and sweetness.
- 1 tbsp honey: Balances heat with a subtle sweetness and helps caramelize the steak.
- 1 tsp sesame oil: Infuses a nutty aroma that complements the beef perfectly.
- 1 tsp garlic powder: Enhances flavor with warm, robust notes.
- ½ tsp onion powder: Adds a gentle savory background.
- ¼ tsp salt: Highlights all the flavors in the marinade.
- â…› tsp black pepper: Introduces mild heat without overpowering.
- 1 cup cooked rice (white, brown, or jasmine): Acts as the perfect base to soak up all those rich flavors.
- ½ cup mayonnaise: Creates the creamy texture of the spicy sauce.
- ¼ cup sour cream: Adds tangy brightness and smoothness to the sauce.
- 1 tbsp sriracha: Provides the essential spicy kick in the creamy sauce.
- ¼ tsp salt: Balances the spicy cream sauce perfectly.
- â…› tsp black pepper: Lends subtle warming spice to the sauce.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by whisking together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. This combination creates an irresistibly flavorful marinade that imparts the iconic Korean BBQ flavor. Toss the steak cubes in this mixture until they are fully coated, then let them soak up all those spices for at least 30 minutes. You can even leave them to marinate for up to 2 hours if you want an even deeper infusion of taste.
Step 2: Cook the Steak
Heat a skillet or grill pan on medium-high to get it nice and hot. This heat allows for a beautiful sear that locks in the steak’s juices. Place the marinated steak cubes in the pan and cook for 3 to 4 minutes on each side, adjusting according to how well-done you like your beef. When done, transfer the steak off the heat and give it a few minutes to rest — this little pause ensures every bite remains moist and tender.
Step 3: Make the Spicy Cream Sauce
While your steak is resting, blend together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl. Whisk until perfectly smooth and creamy. This sauce delivers a wonderful spicy creaminess that complements the bold Korean BBQ flavors without overpowering them. Don’t hesitate to taste and tweak the seasoning to suit your personal heat preference!
Step 4: Assemble the Bowls
Now comes the fun part—layering your bowl! Start with a generous scoop of warm cooked rice, making it the perfect canvas for the star of the dish. Then, add the gorgeous grilled steak cubes right on top, letting their smoky aroma fill the kitchen. Finally, drizzle the luscious spicy cream sauce across the bowl, adding that silky texture and a punch of flavor that ties everything together amazingly well.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
While the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe shines on its own, garnishing with fresh green onions, toasted sesame seeds, or thinly sliced cucumber can elevate the presentation and add exciting bursts of flavor and texture. These simple additions make your bowl look restaurant-worthy and offer zesty freshness to each bite.
Side Dishes
Pair this dish with classic Korean sides such as kimchi for a tangy, fermented crunch or a crisp seaweed salad to contrast the creamy sauce. Steamed or pickled vegetables like carrots and radishes also complement the richness of the steak, keeping the meal balanced and bright.
Creative Ways to Present
For a fun twist, you can serve this dish in mini stone bowls or rustic ceramic bowls to keep the rice warm longer and deliver a cozy, authentic feel. Alternatively, layering the steak and sauce over a bed of mixed greens instead of rice turns it into a hearty salad that’s perfect for a lighter, refreshing take on the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe.
Make Ahead and Storage
Storing Leftovers
Place any leftover steak and rice in an airtight container and refrigerate for up to 3 days. To maintain flavor, keep the spicy cream sauce separate until ready to serve. This ensures the steak stays juicy and the sauce remains fresh and delightfully creamy.
Freezing
If you want to keep the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe for longer, freeze the cooked steak and rice in freezer-safe containers for up to 2 months. Avoid freezing the sauce, as it can separate upon thawing. Simply prepare a fresh batch of sauce when you’re ready to enjoy the meal again.
Reheating
Reheat the steak and rice gently in a skillet over medium-low heat or in the microwave with a splash of water to keep the rice moist. After warming through, add the spicy cream sauce and garnish as usual for a meal that tastes just as wonderful as freshly made.
FAQs
What cut of steak works best for this recipe?
Flank, skirt, or New York strip steak all work beautifully for the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe because they have great flavor and texture when cut into cubes and grilled.
Can I make this recipe vegetarian or vegan-friendly?
While this dish centers on beef, you can swap the steak for grilled portobello mushrooms or tofu marinated with the same sauce for a hearty vegetarian or vegan alternative. Just use vegan mayo and sour cream to keep the spicy cream sauce plant-based.
How spicy is the spicy cream sauce?
The sauce has a nice kick from the sriracha and gochujang but is balanced by the creamy mayo and sour cream. You can adjust the heat level easily by adding more or less sriracha to suit your tolerance.
Is this recipe gluten-free?
It can be made gluten-free by choosing tamari or a gluten-free soy sauce instead of regular soy sauce. Always double-check your gochujang and other ingredients for gluten content.
Can I prepare the marinade and sauce ahead of time?
Yes! You can mix the marinade and sauce up to a day ahead and store them separately in the fridge. This not only saves time but also enhances the flavors as they meld overnight.
Final Thoughts
I can’t recommend the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe enough—it’s simply the perfect balance of bold, spicy, creamy, and savory flavors packed into one satisfying bowl. Whether you’re cooking a quick weeknight dinner or impressing guests, this dish makes every meal feel special. Give it a try and watch it quickly become your new go-to!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
Delicious Korean BBQ Steak Rice Bowls featuring tender marinated beef steak cubes cooked to perfection and topped with a creamy, spicy sauce. Perfectly balanced with savory, sweet, and spicy flavors, this quick and easy recipe is served over fluffy rice for a satisfying meal.
Ingredients
Steak and Marinade
- 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
- ½ tsp onion powder
- ¼ tsp salt
- â…› tsp black pepper
Rice
- 1 cup cooked rice (white, brown, or jasmine)
Spicy Cream Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat evenly, and let marinate for at least 30 minutes or up to 2 hours to enhance the flavor and tenderness.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak cubes for 3-4 minutes per side, adjusting the cooking time based on your desired doneness. Once cooked through, remove from heat and allow the steak to rest for a few minutes to retain its juices.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust the seasoning if needed to balance the creaminess and spice.
- Assemble the Bowls: Place a scoop of cooked rice in each bowl, top with the grilled or pan-seared steak cubes, then drizzle generously with the spicy cream sauce for a flavorful finish.
Notes
- Marinate the steak for longer (up to 2 hours) for deeper flavor intensity.
- Use your preferred cut of beef but flank, skirt, or New York strip work best for quick cooking and tenderness.
- Adjust the spice level of the sauce by varying the amount of sriracha.
- For a healthier option, substitute mayonnaise with Greek yogurt and use brown rice or cauliflower rice.
- Letting the meat rest after cooking is crucial to maintain juiciness.
