Dinner

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 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; ⅛ tsp black pepper; 1 cup cooked rice (white, brown, or jasmine); ½ cup mayonnaise; ¼ cup sour cream; 1 tbsp sriracha; ¼ tsp salt; ⅛ tsp black pepper

ByAndria Russo November 8, 2025November 8, 2025

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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delicious way to enjoy bold, savory flavors at home. Tender marinated steak pairs perfectly with a creamy, spicy sauce and a bed of rice for a satisfying meal anyone can make.

A white bowl filled with a base layer of white rice, topped with thick slices of grilled steak that are medium rare with a pink center and a charred dark crust. Over the steak is a creamy, light orange sauce with red specks, drizzled unevenly. Bright green chopped scallions are scattered across the top, adding a pop of fresh color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
⅛ tsp black pepper
1 cup cooked rice (white, brown, or jasmine)
½ cup mayonnaise
¼ cup sour cream
1 tbsp sriracha
¼ tsp salt (for sauce)
⅛ tsp black pepper (for sauce)

Instructions

Step 1: In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes and toss to coat. Marinate for at least 30 minutes and up to 2 hours.
Step 2: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak for 3–4 minutes per side until your desired doneness. Remove from heat and let rest for a few minutes.
Step 3: Whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth. Adjust the seasoning to taste.
Step 4: To assemble, place a scoop of cooked rice into each bowl. Top with the cooked steak cubes and drizzle generously with the spicy cream sauce.

Tips & Variations

For a smoky flavor, cook the steak on a charcoal grill instead of a skillet.
Substitute the rice with cauliflower rice for a lower-carb option.
Add sliced green onions and toasted sesame seeds on top for extra texture and flavor.
If you prefer less heat, reduce the amount of gochujang or sriracha in the sauce.

Storage

Store leftover steak and rice bowls separately in airtight containers in the refrigerator for up to 3 days. Keep the spicy cream sauce chilled in a sealed jar for up to 5 days. Reheat steak gently in a skillet or microwave, then assemble with fresh sauce for best results.

How to Serve

A close-up of a white bowl filled with three layers: the bottom layer is white rice with a soft and slightly sticky texture, the middle layer is grilled steak slices cooked medium with dark char marks on the edges and a pinkish inside, arranged in a neat pile, and the top layer is an orange creamy sauce drizzled over the steak, sprinkled with finely chopped green onions for a fresh touch. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, flank, skirt, and New York strip are great choices due to their flavor and texture, but you can also use sirloin or ribeye. Just adjust cooking time based on thickness.

Is there a vegetarian alternative to the steak in this dish?

Absolutely. You can substitute the steak with marinated tofu or grilled mushrooms for a delicious vegetarian version. Use the same marinade for best flavor.