I present a bowl full of tender, marinated Korean-style steak served over fluffy rice and finished with a punchy spicy cream sauce. It’s a restaurant-worthy fusion dish that comes together in about 30 minutes.

Why You’ll Love This Recipe

I love how the bold marinade—combining umami soy sauce, sweet brown sugar, nutty sesame oil, gochujang, garlic, and ginger—creates steak bursting with flavor. The spicy cream sauce delivers just enough heat and creaminess to balance the savory meat. Plus, it’s quick, versatile, and perfect for meal prep.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

Flank or skirt steak, cubed or thinly sliced
Soy sauce
Brown sugar
Gochujang (Korean chili paste)
Sesame oil
Garlic (powder or fresh)
Onion powder
Fresh ginger (optional)
Salt
Black pepper

For the rice:

Jasmine or white rice

For the spicy cream sauce:

Mayonnaise
Sour cream (optional)
Sriracha
Lime juice
Salt
Black pepper

Optional toppings:

Green onions
Sesame seeds
Pickled cucumbers
Radishes
Kimchi

Directions

Marinate the steak. In a bowl, I whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, onion powder, salt, and pepper. I add the steak, toss to coat, cover, and marinate for at least 30 minutes or up to 2 hours.
Cook the rice. While the steak marinates, I cook the rice according to package instructions and fluff it when done.
Sear the steak. I heat a skillet or grill pan over medium-high heat, then cook the steak for 3 to 5 minutes per side depending on the thickness. I let it rest and slice thinly against the grain.
Make the spicy cream sauce. In a bowl, I mix mayonnaise, sour cream, Sriracha, lime juice, salt, and pepper until smooth. I adjust the spice to taste.
Assemble the bowls. I divide the rice into bowls, top with sliced steak, drizzle with spicy cream sauce, and garnish with green onions, sesame seeds, and any desired pickles or kimchi.
Serve immediately for the best flavor and texture.

Servings and timing

Servings: 4 bowls
Prep time: 15–20 minutes (plus marinating time)
Cook time: 10–15 minutes
Total time: About 30 minutes

Variations

Use different proteins: I swap the steak with chicken, shrimp, tofu, or tempeh depending on my mood or dietary needs.
Switch the grains: Brown rice, quinoa, or cauliflower rice all work well.
Add more veggies: I love adding sautéed mushrooms, shredded carrots, cucumbers, or broccoli.
Customize the sauce: Sometimes I replace the spicy cream with a sesame-ginger dressing or a soy-based glaze.
Make it gluten-free: I use tamari instead of soy sauce and ensure my gochujang is gluten-free.

Storage/reheating

Refrigeration: I store the steak, rice, and sauce separately in airtight containers for up to 3 days.
Reheating: I reheat the rice and steak in the microwave or on the stovetop, then add the sauce and toppings just before serving.
Freezing: I avoid freezing since the sauce and steak lose quality when thawed.

FAQs

What is gochujang and can I substitute it?

Gochujang is a fermented Korean chili paste that's sweet, spicy, and savory. If I don’t have it, I mix chili paste with a bit of sugar and soy sauce as a substitute.

Can I make the sauce less spicy?

Yes. I reduce the amount of Sriracha or add more mayonnaise or sour cream to tone down the heat.

What type of steak works best?

I usually use flank or skirt steak for this recipe because they’re flavorful and cook quickly. Sliced ribeye can also work well.

Can I prepare this meal ahead of time?

Definitely. I cook everything in advance, store it in portions, and reheat before serving. It’s great for lunch meal prep.

Do I need a grill for the steak?

Not at all. I use a stovetop skillet or grill pan and still get delicious, slightly charred results.

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are one of my favorite weeknight meals. They pack flavor, texture, and heat in every bite and come together with minimal fuss. Whether I’m cooking for myself or prepping for the week, this dish always delivers a satisfying, spicy-sweet punch.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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Author: Sue
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 bowls
Category: Main Course
Method: Stovetop
Cuisine: Korean Fusion
Diet: Halal

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Description

A flavorful fusion dish featuring tender Korean-style marinated steak served over fluffy jasmine rice and topped with a creamy, spicy Sriracha-lime sauce. Perfect for quick dinners or meal prep.

Instructions

In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, onion powder, salt, and pepper. Add the steak, toss to coat, cover, and marinate for 30 minutes to 2 hours.
Cook the jasmine or white rice according to package instructions. Fluff once done.
Heat a skillet or grill pan over medium-high heat. Cook steak for 3–5 minutes per side. Let rest, then slice against the grain.
In a small bowl, whisk together mayonnaise, sour cream, Sriracha, lime juice, salt, and pepper until smooth.
Assemble bowls by layering rice, sliced steak, and drizzling with spicy cream sauce. Garnish with green onions, sesame seeds, and optional pickles or kimchi.
Serve immediately while warm and fresh.