Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are bold, savory, and incredibly satisfying, bringing together tender marinated beef, fluffy rice, and a rich, tangy drizzle in one irresistible bowl. This easy Korean BBQ steak rice bowls recipe features juicy steak cubes marinated in soy sauce, gochujang, honey, and sesame oil, then grilled to perfection and topped with a creamy sriracha-spiked sauce. If you’re searching for a quick weeknight dinner, a gluten free steak rice bowl, or a flavorful Asian fusion meal that feels both comforting and exciting, these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce deliver smoky, sweet heat balanced by cool, creamy richness. Perfect for busy evenings, meal prep, or casual entertaining, this dish layers texture and flavor in every bite.

Introduction

There’s something endlessly appealing about a rice bowl done right. It’s structured but customizable, hearty yet balanced, and perfect for packing bold flavors into a single, satisfying meal. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce take that concept and elevate it with a fusion twist.

The steak is marinated in a savory-sweet blend of soy sauce, gochujang, honey, and sesame oil, giving it deep umami character with just the right amount of heat. Once cooked, the caramelized edges and tender interior contrast beautifully with the soft rice beneath. But what truly sets this dish apart is the spicy cream sauce — smooth, tangy, and slightly fiery — drizzled generously over the top.

Whether you’re cooking for two or scaling up for four, this recipe is fast enough for weeknights and flavorful enough to impress.

Why You’ll Love This Recipe

• Bold Korean BBQ Flavor – Sweet, savory, and slightly spicy.
• Quick Cooking Time – Only 10 minutes of cook time.
• Gluten Free – As written, fits a gluten free diet.
• Creamy and Spicy Contrast – The sauce balances the smoky steak perfectly.
• Meal Prep Friendly – Components can be prepared ahead.
• Customizable Bowl Format – Easy to add vegetables or toppings.

Ingredients Breakdown

Yield: 2–4 servings

For the Steak:

• 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

For the Rice:

• 1 cup cooked rice (white, brown, or jasmine)

For the Spicy Cream Sauce:

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp sriracha
• ¼ tsp salt
• ⅛ tsp black pepper

All measurements remain exactly as listed.

Ingredient Notes

• Gochujang provides fermented heat and depth.
• Honey balances spice with sweetness.
• Sesame oil adds nutty aroma.
• Mayonnaise and sour cream create a smooth, rich sauce base.

Tools & Equipment Needed

• Mixing bowls
• Skillet or grill pan
• Tongs
• Whisk
• Measuring spoons
• Knife and cutting board

Optional:

• Meat thermometer for precise doneness

Step-by-Step Instructions

1. Marinate the Steak

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 evenly.
Let marinate for at least 30 minutes, up to 2 hours for deeper flavor.

2. Cook the Steak

Heat a skillet or grill pan over medium-high heat.
Cook the steak for 3–4 minutes per side until desired doneness is reached.
The exterior should develop caramelized edges.
Remove from heat and let rest for a few minutes.

3. Make the Spicy Cream Sauce

In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
Adjust seasoning as needed.

4. Assemble the Bowls

Add a scoop of cooked rice to each bowl.
Top with steak cubes.
Drizzle generously with spicy cream sauce.

Serve immediately.

Tips & Variations

• Vegetarian Option: Substitute steak with grilled tofu using the same marinade.
• Gluten-Free Confirmation: Ensure soy sauce and gochujang are gluten free varieties.
• Dairy-Free: Replace sour cream with a dairy-free alternative.
• Spice Level Adjustment: Reduce sriracha for milder sauce.
• Add Vegetables: Sautéed spinach or pickled cucumbers add freshness and crunch.

Flavor Profile

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce deliver layered complexity. The steak is savory, slightly sweet, and subtly smoky from the caramelization. Gochujang brings fermented heat that lingers pleasantly. The rice provides neutral balance and structure. The spicy cream sauce ties everything together with tangy richness and a smooth mouthfeel that tempers the spice.

Each bite offers tender steak, fluffy rice, and creamy heat in harmony.

Nutritional Overview

Per serving (1 bowl):

• Calories: 560 kcal
• Protein: 34g
• Carbohydrates: 34g
• Fat: 32g
• Fiber: 1g

Dietary Notes: Gluten free (verify ingredients), contains dairy and eggs.

Make-Ahead & Meal Prep Tips

• Marinate steak up to 2 hours ahead.
• Sauce can be prepared and refrigerated up to 3 days.
• Store components separately for best texture.
• Reheat steak gently to avoid overcooking.

FAQs

Can I marinate longer than 2 hours?
The recommended maximum is 2 hours for best texture.

What doneness works best?
Medium to medium-high heat searing gives caramelization while keeping interior juicy.

Can I grill outdoors?
Yes, use medium-high heat and monitor carefully.

How do I prevent steak from drying out?
Avoid overcooking and allow resting time.

Is this spicy?
Moderately spicy; adjust sriracha to preference.

Cooking Timeline

Prep Time	Cook Time	Total Time	Servings
10 minutes (+30 min marinating)	10 minutes	20–40 minutes	2–4

Serving Suggestions

Serve in wide bowls for visual appeal. Drizzle sauce in zigzag pattern for presentation. Add optional vegetables for color contrast. Garnish lightly with sesame seeds if desired.

Recipe Variations

1. Extra Saucy Version – Double the spicy cream sauce.
2. Crispy Steak Edges – Sear slightly longer for charred exterior.
3. Lighter Sauce Option – Use less sauce per bowl.
4. Rice Swap – Try brown rice for nuttier flavor.

Ingredient Spotlight

Gochujang

A fermented Korean chili paste that delivers heat, sweetness, and umami. Store refrigerated after opening for freshness.

Sesame Oil

Used in small amounts, it adds a toasted, aromatic finish essential to authentic Korean-inspired dishes.

Pro Cooking Tips

• Pat steak dry before marinating for better adhesion.
• Use high heat to achieve caramelization quickly.
• Rest steak before slicing to retain juices.
• Whisk sauce thoroughly for smooth texture.

Storage & Freezing Guide

Refrigerator: Store steak and rice separately up to 3 days.
Freezer: Steak may be frozen; sauce is best fresh.
Reheating: Warm steak gently in skillet.
Avoid: Microwaving steak too long, which toughens texture.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	560 kcal
Protein	34g
Carbs	34g
Fat	32g
Fiber	1g

Dietary Notes: Gluten free (ingredient dependent), contains dairy and eggs.

Expanded Conclusion

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring bold flavor, creamy contrast, and satisfying texture together in one effortless meal. The balance of sweet heat, tender steak, and silky sauce makes this recipe crave-worthy and versatile.

Whether you’re making a quick weeknight dinner or building a meal prep favorite, these bowls offer comfort, flavor, and just the right amount of spice. Save this recipe for when you want something vibrant, hearty, and deeply satisfying — it’s one you’ll come back to again and again.

Print