Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Korean
Ingredients: 1 lb flank steak or sirloin, thinly sliced; 3 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon sesame oil; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 1 tablespoon grated pear or apple (optional, for sweetness and tenderness); 1/2 teaspoon ground black pepper; 1/4 cup mayonnaise; 1 tablespoon gochujang (Korean chili paste); 1 teaspoon sesame oil; 1 teaspoon rice vinegar; 1 teaspoon honey; 1–2 teaspoons water (to thin, if needed); 2 cups cooked jasmine or short-grain white rice; 1 cup shredded lettuce or spinach; 1/2 cup shredded carrots; 1/2 cup sliced cucumber; 2 green onions, sliced; 1 tablespoon sesame seeds (optional)

Jump to Recipe· 4.2 from 51 reviews

There’s nothing quite like savoring the delightful combination of flavors and textures found in the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. This dish is a celebration of tender, marinated steak seared to perfection, served over fluffy rice and topped with fresh, crisp vegetables. The real star, however, is that luscious, creamy sauce with just the right kick of heat that brings it all together. Whether you’re new to Korean flavors or a longtime fan, these bowls offer a perfect, fuss-free way to enjoy an authentic taste experience that’s both comforting and exciting.

Ingredients You’ll Need

A flat lay of neatly arranged ingredients on a white marbled surface, featuring a wooden board in the middle left with five raw dark red beef slices layered slightly overlapping, surrounded by small white bowls containing different items: top left bowl with dark brown sauce topped with white sesame seeds, directly above with shredded pale yellow cabbage, top right bowl with bright green and white Napa cabbage quarters, middle right bowl filled with thin orange carrot strips, bottom right bowl of white cooked rice, bottom middle bowl with thin light green cucumber slices and curly cucumber peel on top, bottom left bowl holding dark soy sauce, a small glass bowl with creamy light yellow sauce near center, and a small glass bowl with dark liquid to its right; a piece of fresh ginger root lies beside a white square dish holding red chili paste topped with sesame seeds above the creamy sauce; dark brown chopsticks are placed horizontally at the bottom of the frame photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, and each one plays an essential role in building the flavors, textures, and colors that make this dish a standout at any meal. From the perfectly marinated steak to the spicy cream sauce and fresh veggies, everything comes together effortlessly.

Flank steak or sirloin (1 lb): Thinly sliced for quick cooking and maximum tenderness.
Soy sauce (3 tablespoons): Adds a savory, salty depth that anchors the marinade.
Brown sugar (1 tablespoon): Brings a touch of sweetness that balances the savory and spicy notes.
Sesame oil (1 tablespoon + 1 teaspoon): Imparts a toasty richness both in the marinade and sauce.
Fresh ginger (1 tablespoon, grated): Provides warmth and slight zing, elevating every bite.
Garlic (2 cloves, minced): Essential for that classic Korean BBQ aroma.
Grated pear or apple (1 tablespoon, optional): Helps tenderize the meat and adds subtle fruitiness.
Ground black pepper (1/2 teaspoon): Adds gentle heat and complexity to the marinade.
Mayonnaise (1/4 cup): The creamy base for the spicy sauce, making it smooth and luscious.
Gochujang (1 tablespoon): Korean chili paste that delivers signature spicy heat and umami.
Rice vinegar (1 teaspoon): Adds brightness and a slight tang to the sauce.
Honey (1 teaspoon): Balances the spice with subtle sweetness.
Water (1–2 teaspoons): Used to adjust the sauce’s consistency perfectly.
Cooked jasmine or short-grain white rice (2 cups): The comforting base for every bowl.
Shredded lettuce or spinach (1 cup): Adds freshness and crunch.
Shredded carrots (1/2 cup): Provides color and natural sweetness.
Sliced cucumber (1/2 cup): Cool, crisp contrast to the warm steak and rich sauce.
Green onions (2, sliced): Bright garnish to finish off the dish beautifully.
Sesame seeds (1 tablespoon, optional): Adds nutty flavor and visual appeal.

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

Step 1: Marinate the Steak

Start by whisking together soy sauce, brown sugar, sesame oil, grated ginger, garlic, and black pepper in a bowl. If you have a fresh pear or apple on hand, grate a tablespoon in for that added sweetness and tenderness. Toss the thinly sliced steak in this marinade until every piece is well-coated. Cover and pop it in the fridge for at least 30 minutes to let all those flavors really soak in—longer if you can, up to 4 hours for a more intense taste. Trust me, the marinade is what brings that signature Korean BBQ flavor you’ll love.

Step 2: Make the Spicy Cream Sauce

While the steak marinates, mix the mayonnaise with gochujang, sesame oil, rice vinegar, and honey in a small bowl. The gochujang gives this sauce its unforgettable spicy kick, perfectly balanced by the creamy mayo and sweet honey. If your sauce feels too thick, thin it out with a splash of water until it reaches a nice pourable consistency. Refrigerate until you’re ready to drizzle over your bowls—this sauce truly elevates the entire dish.

Step 3: Cook the Steak

Heat your cast iron skillet or grill pan on medium-high and oil it lightly to prevent sticking. Cook the marinated steak in batches so you don’t overcrowd the pan, searing each piece for 2 to 3 minutes per side until caramelized and bursting with flavor. The smell here is pure magic. Once cooked to your liking, remove the steak and let it rest for 5 minutes. This rest helps keep the meat juicy and tender, making every bite melt-in-your-mouth delicious.

Step 4: Prepare the Bowls

Time to assemble! Scoop warm, fluffy rice into bowls as the satisfying base layer. Add shredded lettuce or spinach for freshness, followed by crunchy carrots and cool cucumber slices. Then, pile on those beautifully cooked steak slices. Generously drizzle with your spicy cream sauce, sprinkle with bright green onions and optional sesame seeds for a pop of nutty texture. Serve immediately to enjoy the perfect harmony of warm, cool, creamy, and crunchy all at once.

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

A white bowl filled with a base layer of white rice, topped with sliced grilled steak showing a dark brown, slightly charred texture. The steak is drizzled with a creamy light orange sauce and sprinkled with chopped green onions. Next to the steak are thin, round cucumber slices covered in the same sauce. In the upper right corner, there is a sunny-side-up egg with a bright yellow yolk. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Green onions and sesame seeds are classic toppings that bring brightness and crunch, but feel free to get creative! A few fresh cilantro leaves or a sprinkle of crushed toasted seaweed can add an extra layer of freshness or umami. Adding thinly sliced radishes or pickled vegetables can give the bowls an exciting tangy crunch to contrast the creamy sauce.

Side Dishes

These bowls stand well on their own but can be paired beautifully with Korean staples like kimchi, steamed edamame, or a light cucumber salad for a refreshing balance. Miso soup or a simple bowl of seaweed soup can also make the meal more comforting and filling while sticking with authentic Korean flavors.

Creative Ways to Present

Presenting these bowls in simple stoneware or rustic ceramic bowls adds charm and makes the colors pop. Layering ingredients in clear glass bowls creates a stunning visual effect if you’re hosting guests. For a fun twist, you can also serve the steak as lettuce wraps with a dollop of spicy cream sauce on the side, making it a hands-on, interactive dining experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the steak separately from the rice and sauce in airtight containers in the fridge for up to 3 days. This keeps each component fresh and prevents sogginess in the rice or wilted veggies.

Freezing

While the steak can be frozen for up to 2 months, it’s best to freeze it before cooking to preserve texture. Sauces and fresh vegetables do not freeze well, so prepare those fresh when you’re ready to serve again.

Reheating

Reheat the steak gently in a skillet over medium heat to avoid drying it out. Warm the rice in the microwave with a sprinkle of water to keep it moist. Add the spicy cream sauce fresh after reheating for the best flavor and texture.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak or sirloin works best for quick cooking and tenderness, you can substitute with ribeye or skirt steak if you prefer a fattier, more flavorful cut. Just adjust cooking time accordingly.

What can I substitute for gochujang if I can’t find it?

If gochujang isn’t available, a mix of chili paste or sriracha with a touch of miso paste can mimic the spicy umami flavor. It won’t be exactly the same but will still deliver a satisfying kick to your spicy cream sauce.

Is the pear or apple really necessary in the marinade?

The grated pear or apple adds natural sweetness and helps tenderize the meat, but it’s optional. If you don’t have either, you can skip it without losing much flavor, especially if you marinate a bit longer.

Can I make this recipe vegetarian or vegan?

For a plant-based twist, swap the steak for marinated and grilled tofu or mushrooms. Use vegan mayo to make the spicy cream sauce vegan-friendly. While the flavor profile changes a bit, it’s still incredibly delicious.

How spicy is the spicy cream sauce?

The sauce has a moderate heat level that can be adjusted easily by varying the amount of gochujang. Start with less if you’re sensitive to spice, then add more until you find your perfect balance of creamy and spicy.

Final Thoughts

If you’re looking for a dish that packs bold flavors, satisfying textures, and the warmth of home-cooked Korean BBQ, then the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is ready to be your new go-to. It’s simple enough for weeknights but impressive enough for dinners with friends. Trust me, once you try it, this recipe will be a staple in your kitchen as it is in mine. Happy cooking and even happier eating!