Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

If you’re on the hunt for a dish that bursts with flavors and brings an exciting twist to your weeknight dinners, you’ll absolutely love these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Tender, juicy steak marinated in a perfectly balanced Korean-inspired sauce pairs beautifully with crisp sautéed vegetables and fluffy rice. The magic really happens when you drizzle that luscious, spicy cream sauce on top — elevating every bite with a creamy kick that’s impossible to resist. This recipe strikes the perfect balance between savory, sweet, and spicy, making it a guaranteed crowd-pleaser.

Ingredients You’ll Need

Gathering a handful of simple, fresh ingredients is all it takes to bring this dish to life. Each component has a clear role: the steak provides rich, meaty goodness; the marinade ensures deep flavor; crisp vegetables add texture and color; and the spicy cream sauce delivers that unforgettable punch. Here’s what you’ll need to create your own Korean BBQ Steak Rice Bowls with Spicy Cream Sauce:

• 1 lb flank steak: A lean cut that’s perfect for marinating and quick cooking, ensuring tender slices.
• 2 tablespoons soy sauce: Adds salty umami depth to the marinade.
• 2 tablespoons brown sugar: Balances saltiness with a hint of sweetness in the marinade.
• 1 tablespoon sesame oil: Brings a fragrant, nutty aroma to the steak.
• 1 tablespoon minced garlic: Fresh garlic infuses bold flavor.
• 1 teaspoon grated ginger: Adds brightness and a subtle zing.
• 1 cup cooked white or brown rice: Your base; fluffy rice soaks up all those beautiful flavors.
• 1 cup vegetables (bell peppers, broccoli, carrots): Choose colorful veggies that add crunch and freshness.
• 2 tablespoons vegetable oil (for cooking): A neutral oil for sautéing steak and vegetables.
• ½ cup sour cream: Creamy base for the spicy sauce.
• 2 tablespoons gochujang (Korean chili paste): The star spicy ingredient that gives the sauce its bold flavor and heat.
• 1 tablespoon honey: Balances the heat with subtle sweetness.
• 1 teaspoon lime juice: Adds a zesty brightness to the sauce.
• Sesame seeds (for garnish): Adds a nutty crunch and visual appeal.
• Green onions (for garnish): Fresh and mild onion flavor to finish the dish.

How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Step 1: Marinate the Steak

Start by mixing soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a bowl. This marinade is where the magic begins, deeply infusing the steak with classic Korean BBQ flavors. Add the flank steak and make sure it’s fully coated. Let it sit for at least 30 minutes, or longer if you can, so every bite is tender and bursting with flavor.

Step 2: Cook the Rice

While the steak marinates, cook your rice according to the package instructions. Whether you choose white or brown rice, aim for fluffy, perfectly cooked grains that will soak up the juices from the steak and sauce beautifully. Once done, set it aside and keep warm.

Step 3: Make the Spicy Cream Sauce

Next, whip up that irresistible spicy cream sauce. In a bowl, combine sour cream, gochujang, honey, and lime juice. Mix until smooth and creamy. This sauce perfectly balances heat, sweetness, and tang, ready to bring a creamy zing to your bowls.

Step 4: Prepare Vegetables

Chop your preferred veggies into bite-sized pieces. Bell peppers, broccoli, and carrots all work wonderfully, adding vibrant color and a delightful crunch that contrasts the tender steak.

Step 5: Cook the Steak

Heat the vegetable oil in a pan over medium-high heat. Remove the steak from its marinade (discard extra liquid) and cook for about 4-5 minutes per side for medium-rare. Adjust the timing if you prefer your meat cooked differently. This quick sear locks in those juicy flavors with a lovely caramelized crust.

Step 6: Sauté Vegetables

Using the same pan, toss in your chopped vegetables. Sauté for 3-5 minutes until they’re tender yet still crisp—this keeps the texture popping within the bowl.

Step 7: Slice the Steak

Once cooked, let the steak rest for a few minutes — this keeps it juicy and tender. After resting, slice the steak thinly against the grain, ensuring every bite melts in your mouth.

Step 8: Assemble the Bowls

Build your bowls by starting with a generous scoop of warm rice. Top with the sliced steak and vibrant sautéed vegetables.

Step 9: Drizzle with Sauce

Drizzle the spicy cream sauce generously over the steak and veggies. This final step brings everything together with a creamy, spicy finish that takes the dish to another level.

Step 10: Garnish

Sprinkle sesame seeds and chopped green onions on top. These simple touches add flavor, texture, and an inviting, restaurant-quality presentation.

How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Garnishes

Don’t underestimate a good garnish — the sesame seeds add a subtle nuttiness and a bit of crunch, while fresh green onions give a mild bite that elevates every mouthful of your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. You can even sprinkle a bit of toasted seaweed flakes for extra umami flair.

Side Dishes

This dish pairs beautifully with simple Korean-style sides such as kimchi or pickled radishes, adding brightness and tang that balance the rich steak and creamy sauce. Light cucumber salad or steamed edamame beans can also round out your meal.

Creative Ways to Present

For a fun twist, serve the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in individual stone bowls for an authentic touch. You can also create a platter-style dinner by spreading rice, steak, veggies, and sauce separately — letting everyone build their bowl just the way they like it.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the steak, vegetables, and rice separately in airtight containers. This helps maintain the flavors and textures for up to 3 days in the fridge.

Freezing

While the spicy cream sauce is best fresh, you can freeze cooked steak and vegetables for up to 2 months. Just thaw overnight in the fridge before reheating gently.

Reheating

Reheat steak and vegetables in a skillet over medium heat to retain their texture, and warm rice in the microwave or on the stove with a splash of water. Add fresh sauce after reheating for the best flavor experience.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is ideal for quick marinating and slicing, skirt steak or sirloin also work beautifully for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.

What if I don’t have gochujang?

If you can’t find gochujang, try substituting it with a mix of chili paste and a bit of miso or soy sauce for a similar umami-rich heat, though the flavor will be slightly different.

Can I make this recipe vegetarian?

Yes! Swap the steak for marinated tofu, tempeh, or even portobello mushrooms. Just adjust cooking times and follow the same steps for a delicious vegetarian version.

How spicy is the dish?

The spicy cream sauce has a medium heat level thanks to gochujang balanced with honey and sour cream. Feel free to add more or less chili paste depending on your heat preference.

Can I prepare this meal for a crowd?

Definitely! The recipe scales nicely, and you can prepare components ahead of time, making it perfect for feeding family and friends easily without stress.

Final Thoughts

You really can’t go wrong with these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. They’re a fantastic way to bring bold, exciting Korean flavors into your kitchen without complicated steps. Whether for a comforting weeknight dinner or an impressive meal for guests, this dish delivers on flavor and satisfaction. I absolutely encourage you to try making it soon—your taste buds will thank you!

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