Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 10 min
Cook time: 8 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

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Introduction

Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal perfect for any day of the week. Tender marinated steak is paired with a spicy cream sauce and served over a bed of rice, creating a deliciously balanced dish.

A close-up of a white bowl filled with layers of food, starting with a base of white rice at the bottom, topped with thick slices of grilled steak that show a charred black surface and reddish-pink inside. On top of the steak, there is a creamy orange sauce with visible red specks spread unevenly, and finely chopped green onions scattered over the sauce, adding a fresh green color contrast. 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 well to coat. Let marinate for at least 30 minutes or up to 2 hours for best flavor.
Step 2: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak cubes for 3–4 minutes per side, or until they reach your desired doneness. Remove from heat and let the steak rest for a few minutes.
Step 3: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning if needed.
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

Use rice vinegar or a sprinkle of toasted sesame seeds on the rice for added flavor and texture.
Swap sriracha for another hot sauce or chili powder if you prefer milder or different spicy notes in the cream sauce.
For a fresh crunch, add sliced cucumber or shredded carrot to the bowls.
Marinate the steak longer overnight for deeper flavor.

Storage

Store leftover steak and spicy cream sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over medium heat or in the microwave. The cream sauce is best served cold or at room temperature.

How to Serve

A close-up view of a bowl showing three main layers: at the bottom is fluffy white rice with a soft texture, topped with thick slices of grilled steak cooked to medium with a charred black crust and a juicy pink inside, drizzled generously with a creamy, light orange sauce speckled with red bits, and sprinkled on top with fresh, chopped green onions adding a bright green color, all inside a white bowl, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank, skirt, or New York strip steaks all work well, but you can also try sirloin or ribeye depending on your preference and budget.

Is there a vegetarian alternative for this recipe?

To make a vegetarian version, substitute the steak with grilled tofu or mushrooms and use a vegetarian-friendly chili paste in place of gochujang if necessary.