Get ready for a flavor-packed adventure in your own kitchen with these irresistible Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! This dish is all about bold, savory steak paired with fresh veggies, fluffy rice, and an addictively creamy, spicy sauce that brings everything together. It’s fast enough for a weeknight but impressive enough for guests – think vibrant colors, rich flavors, and that just-right mix of textures that makes every bite special. Whether you’re a Korean food enthusiast or a total newbie, you’ll fall head over heels for these bowls!
Ingredients You’ll Need
This lineup of ingredients keeps things simple and streamlined, yet each one is essential for building layers of flavor, crunch, or creaminess in these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Don’t be afraid of the list – every piece has a purpose!
- Flank steak (1 pound, thinly sliced): The star protein, soaks up marinade and stays irresistibly juicy when sliced thin.
- Soy sauce (1/4 cup): Delivers the deep, umami-rich base for our steak marinade.
- Brown sugar (2 tablespoons): Adds a subtle sweetness that balances the savory flavors and helps the steak caramelize.
- Sesame oil (1 tablespoon): Gives a toasty, nutty depth that’s signature in Korean cooking.
- Rice vinegar (1 tablespoon): Brings a gentle tang to brighten everything up.
- Garlic (2 cloves, minced): For a fragrant punch that infuses the marinade.
- Fresh ginger (1 teaspoon, grated): Adds a zesty kick and signature warmth.
- Black pepper (1/2 teaspoon): Lends gentle heat that enhances the marinade.
- Cooked jasmine or short-grain rice (2 cups): The pillowy foundation for all those flavorful toppings.
- Shredded carrots (1 cup): Adds crunch and a burst of color.
- Cucumber, thinly sliced (1 cup): Refreshes the palate with a crisp, cool snap.
- Kimchi (1/2 cup): Brings punchy, tangy, spicy-fermented flavor to the party.
- Sesame seeds (1 tablespoon): A quick sprinkle for nutty flavor and irresistible texture.
- Green onions, sliced (2): For a pop of freshness and a hint of bite.
- Mayonnaise (1/4 cup): The creamy base for our spicy sauce.
- Sriracha (1 tablespoon): This spicy chili sauce delivers the bold heat in the cream sauce.
- Lime juice (1 teaspoon): Adds brightness and balances the creaminess.
- Honey (1 teaspoon): Ties the spicy and tangy notes together with a touch of sweetness.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
Start by whisking together your soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, ginger, and black pepper in a large bowl. Add your thinly sliced flank steak and toss until it’s fully coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes (up to 2 hours if you want even bolder flavor). This step is the secret weapon for truly tender, deeply flavorful steak in Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Step 2: Prepare the Rice and Sauce
While your steak is marinating, take a few minutes to cook your jasmine or short-grain rice according to package instructions. As you wait for that fluffy goodness, whip up the spicy cream sauce: simply stir together mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth. Tuck the sauce in the fridge so those flavors have a chance to meld and intensify.
Step 3: Cook the Marinated Steak
Heat a large skillet or grill pan over medium-high heat (you’ll want it nice and hot for that beautiful caramelization). Remove the steak from its marinade, shaking off any excess, and cook in a single layer for about 2 to 3 minutes per side. The goal: a golden, deeply seared exterior and a tender, juicy bite. Don’t crowd the pan; if needed, cook it in batches.
Step 4: Assemble Your Rice Bowls
It’s time to build your masterpiece! Divide the warm rice into four bowls, then artfully top each one with slices of steak, shredded carrots, cucumber slices, and kimchi. Finish by drizzling a generous amount of spicy cream sauce over the top. This is where all those flavors come together in the ultimate Korean BBQ Steak Rice Bowls with Spicy Cream Sauce moment!
Step 5: Garnish and Enjoy
Complete the bowls with a sprinkle of sesame seeds and sliced green onions for crunch and pop. Grab your chopsticks (or a fork, no judgment!) and dig in while everything is steamy and fresh. You’ll love the contrast of cool, crisp veggies with the hot steak and rice, all brought together by that spicy sauce!
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
The finishing touches are where you can really add personality! Sesame seeds offer delightful crunch and a nutty undertone, while a shower of fresh green onions provides zesty sharpness and color. For a little extra dazzle, try topping your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce with a fried egg or a few sprigs of microgreens.
Side Dishes
To round out your meal, keep things light and fresh on the side. Classic options like steamed edamame, a small miso soup, or a crunchy Asian slaw make fantastic companions. You could even serve some extra kimchi or pickled daikon for a tangy counterpoint alongside your savory, spicy bowls.
Creative Ways to Present
Don’t be afraid to have a little fun with how you plate these bowls! Line up toppings in colorful stripes, or play with layers and textures for visual appeal. You can serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce buffet-style for a build-your-own bar at parties. Little ones will love “deconstructed” bowls where each item is served separately, letting them build their plate just the way they like it!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store each component separately for best results. Keep steak, rice, vegetables, and sauce in airtight containers in the fridge. This will ensure everything keeps its unique texture and doesn’t get soggy. It’s the perfect grab-and-go lunch for the next day!
Freezing
While you can freeze the cooked steak and rice for up to two months in airtight containers, skip freezing the vegetables and spicy cream sauce – their crispness and creaminess won’t survive the deep chill. When you’re planning ahead, just prep extra steak and rice, and add your fresh toppings before serving.
Reheating
For best results, gently reheat steak and rice in the microwave or in a hot skillet until warmed through. If using the microwave, splash a little water on the rice to bring back its fluffy texture. Add your crisp, fresh veggies and sauce right before eating to keep everything tasting as vibrant as when you first made it.
FAQs
Can I use a different cut of steak?
Absolutely! Though flank steak delivers that classic chew and flavor, ribeye or sirloin work beautifully in Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Just slice them nice and thin for even marinating and quick cooking.
Is the spicy cream sauce very hot?
The heat level is mild to moderate as written, balancing richness and spice. For a spicier kick, feel free to bump up the sriracha or even add a touch of gochujang for authentic Korean flair.
Can I make this dish gluten-free?
Definitely! Just swap out the soy sauce for tamari or coconut aminos. Double-check your kimchi label as well to make sure it’s made without wheat, and you’re all set for gluten-free Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
What other veggies can I use in the bowls?
The veggie toppings are totally flexible! Sautéed spinach, thinly sliced radish, blanched bean sprouts, or even some quick-pickled onions add fresh flavor and crunch. Mix and match with whatever’s in your fridge.
Can I prep any parts of this recipe in advance?
You sure can! Both the steak marinade and the spicy cream sauce can be made a day ahead and kept in the fridge. Even the rice can be cooked and stored ahead of time, making assembly of your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce a breeze on busy nights.
Final Thoughts
If you’re craving a dish that is fun, fresh, and full of bold flavors, you’ll absolutely love these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. They’re endlessly customizable and always crowd-pleasing. Gather your ingredients, invite your friends or family, and get ready to enjoy a bowlful of happiness!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-American
- Diet: Vegetarian
Description
Enjoy the bold flavors of Korean BBQ with these delicious Steak Rice Bowls topped with a spicy cream sauce. Tender marinated steak served with jasmine rice, fresh vegetables, and a kick of heat from the creamy sriracha sauce.
Ingredients
Steak Marinade:
- 1 pound flank steak (thinly sliced)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 teaspoon black pepper
Bowls:
- 2 cups cooked jasmine or short-grain rice
- 1 cup shredded carrots
- 1 cup cucumber (thinly sliced)
- 1/2 cup kimchi
- 1 tablespoon sesame seeds
- 2 green onions (sliced)
Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Marinate the Steak: Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add steak, coat, and refrigerate.
- Prepare Spicy Cream Sauce: Mix mayonnaise, sriracha, lime juice, and honey in a bowl. Set aside.
- Cook the Steak: Sear marinated steak in a skillet or grill pan for 2–3 minutes per side.
- Assemble Bowls: Divide rice among bowls. Top with steak, carrots, cucumber, kimchi, and spicy cream sauce. Garnish with sesame seeds and green onions.
Notes
- Adjust sriracha in the sauce for more heat.
- Optional toppings: fried egg, sautéed spinach.
- Substitute flank steak with ribeye or sirloin.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 10g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
