Name: Korean BBQ Steak Bowls with Creamy Sauce Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 pound beef steak (e.g., flank steak, skirt steak, or New York strip), cut into 1-inch cubes; 1 tablespoon soy sauce; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon honey; 1 teaspoon sesame oil; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 cup cooked rice (white, brown, or jasmine); 1/2 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon sriracha; 1/4 teaspoon salt; 1/8 teaspoon black pepper

I absolutely love sharing this Korean BBQ Steak Bowls with Creamy Sauce Recipe because it's one of those dishes that brings bold, satisfying flavors together in the easiest way possible. Juicy, tender cubes of marinated steak cooked to perfection sit atop a bed of fluffy rice, all drizzled with a luscious, spicy creamy sauce that adds so much character. This dish feels like a restaurant-quality meal but is totally approachable for a weeknight dinner or an impressive dish for guests. Every time I make it, it becomes a fast favorite around the table, and I know you’ll feel the same joy when you try it.

Why You'll Love This Korean BBQ Steak Bowls with Creamy Sauce Recipe

What drew me to this Korean BBQ Steak Bowls with Creamy Sauce Recipe initially was the vibrant, balanced flavor profile that just wakes up your taste buds. The marinade combines the smoky heat of gochujang with the sweet notes of honey and the savory depth of soy sauce and sesame oil. When the steak hits the hot skillet, all those flavors caramelize wonderfully, creating a slightly charred, juicy crust that makes every bite irresistible. I love how the creamy sauce—spicy with sriracha but mellowed by mayo and sour cream—brings everything together with a cool, tangy punch.

Another thing that makes this recipe special for me is how approachable it is. The ingredient list is straightforward and pantry-friendly, so there’s no hunting for obscure items. After marinating the steak, cooking is quick, making it perfect for those nights when you want something delicious without spending hours in the kitchen. Plus, assembling the bowls allows for so much flexibility to customize and garnish, which I always enjoy sharing with friends and family.

This dish really shines during casual dinners, weeknight meals, or even for a fun weekend gathering because it’s hearty, comforting, and different enough to excite everyone at the table. It stands out because it’s effortless yet delivers a restaurant-quality experience that’s packed with flavor and texture contrasts—from tender steak and fluffy rice to creamy, spicy sauce.

Ingredients You'll Need

The image shows a white bowl filled with a bed of cooked white rice at the bottom. On top of the rice, there are slices of medium-rare steak, showing a pink center with a seared brown outside. To one side of the steak, there is a creamy light beige sauce drizzled smoothly. On the other side, a bright red chunky tomato salsa adds a vivid pop of color. The dish is garnished with finely chopped green herbs scattered over the steak and sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

For a recipe this flavor-packed, the ingredients are refreshingly simple yet essential to capture the perfect balance of Korean BBQ flavors and a creamy, spicy finish. Each one brings something important to the table whether it’s the tender steak, the fragrant sesame oil, or the fiery gochujang that gives this dish its iconic kick.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Beef steak: I find flank or skirt steak perfect because they absorb marinades well and stay tender; New York strip is a great option too for a meatier bite.
Soy sauce: This adds umami and saltiness that balances the sweet and spicy notes beautifully.
Gochujang: Korean chili paste is key for that signature smoky heat and a little depth.
Honey: A touch of sweetness that caramelizes during cooking and cuts the spice just right.
Sesame oil: Just a teaspoon lends an irresistible nutty aroma that transports me straight to Korean BBQ vibes.
Garlic & onion powder: These dry spices boost flavor depth without adding moisture, making marination straightforward.
Salt and pepper: Simple seasoning that enhances natural flavors without overpowering.
Cooked rice: Jasmine, white, or brown rice all work wonderfully as a perfect base to soak up the steak juices and sauce.
Mayonnaise and sour cream: These make the creamy sauce unbelievably smooth and rich, balancing sriracha’s heat.
Sriracha: Adds a spicy kick to the sauce that wakes up every bite without overwhelming.

Directions

Step 1: Combine the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a medium bowl to create the marinade. Add your cubed steak and toss everything well to coat each piece. I usually let this sit for at least 30 minutes to really soak up the flavors, but if you have the time, 2 hours in the fridge makes it even better.

Step 2: Heat a skillet or grill pan over medium-high heat until hot. Add the marinated steak cubes in a single layer, making sure not to crowd the pan so they sear properly. Cook for about 3 to 4 minutes on each side, or until they reach your desired doneness. I like mine medium rare to medium for tenderness. Once cooked, remove from heat and let the steak rest for a few minutes to keep those juices locked in.

Step 3: While the steak is resting, whip up the creamy sauce by mixing mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth. Taste and adjust the sriracha for spiciness or add a pinch more salt if you like.

Step 4: To assemble, scoop cooked rice into your bowls. Top with the warm, flavorful steak cubes and finish by drizzling the creamy sauce generously over everything. You can also add extras like sliced green onions, sesame seeds, or pickled veggies if you want to add a fresh crunch and a bit more color.

Step 5: Serve immediately and enjoy the amazing combination of tender meat, fragrant rice, and that dreamy spicy creaminess that brings it all together.

Servings and Timing

This Korean BBQ Steak Bowls with Creamy Sauce Recipe makes about 3 to 4 generous servings, perfect for a family meal or sharing with friends. The prep time is around 10 minutes, mainly for marinating the steak, but I highly recommend giving the steak at least 30 minutes to soak up those flavors, or up to 2 hours if possible. Cooking the steak and assembling the bowls takes roughly 15 minutes. Overall, from start to finish, you’re looking at about 45 minutes total, making this an excellent option for a quicker, flavor-packed dinner.

How to Serve This Korean BBQ Steak Bowls with Creamy Sauce Recipe

A close-up view of a white bowl filled with white rice at the bottom, topped with thick slices of grilled steak arranged in a fan shape. The steak is dark brown with a slightly charred texture and visible juicy pink center. On top of the steak sits a creamy, light-colored sauce with a smooth texture, garnished with small green herb pieces. A pair of black chopsticks held by a woman's hand lifts one slice of steak, showing its tender inside. The background features a white marbled surface with a blurred orange dish behind the bowl. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish hot straight from the skillet because the contrast between the warm rice, sizzling steak, and creamy sauce is just unbeatable. For sides, I often pair it with light, crunchy options like a simple cucumber salad or quick pickled vegetables, which add a refreshing bite and balance to the richness of the steak and sauce. You could also serve kimchi on the side to keep things authentic and add a tangy, spicy crunch.

When plating, I like to drizzle the creamy sauce artistically over the bowls and sprinkle toasted sesame seeds and thinly sliced green onions on top for a fresh pop of color. If I’m serving this for a crowd or a casual party, individual bowls make for easy and appealing portions. For drinks, something crisp like a cold lager or a lightly chilled white wine such as Sauvignon Blanc pairs beautifully. Non-alcoholic options like iced green tea or sparkling water with a twist of lime really complement the flavors as well.

This recipe is ideal for weeknight dinners when you want something special but fuss-free. It’s also fantastic for casual gatherings with friends or family because the combination of textures and flavors always impresses. Plus, it keeps well if you want to prep ahead and reheat for a warm, comforting lunch or dinner the next day.

Variations

One of the things I love about this Korean BBQ Steak Bowls with Creamy Sauce Recipe is how adaptable it is. If you prefer a different protein, thinly sliced chicken thighs or pork tenderloin make excellent substitutes and still soak up the marinade beautifully. For a vegetarian twist, you can swap the steak for grilled mushrooms, tofu, or tempeh and still enjoy the same bold flavor and creamy sauce combo.

If you need gluten-free options, just be sure to use tamari or a gluten-free soy sauce alternative, and double-check your gochujang as some brands contain wheat. For those seeking a lighter or dairy-free creamy sauce, I’ve had great success mixing vegan mayo and coconut yogurt with sriracha for a similar tang and creaminess without dairy.

You can adjust the spice level easily by adding more or less gochujang and sriracha depending on your heat preference. Cooking methods can also vary; grilling the steak outside adds a smoky depth, or you can quickly stir-fry the marinated cubes for a faster cook time. No matter how you customize it, this recipe always delivers on flavor and satisfaction.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing them in airtight containers in the refrigerator. I separate the steak and rice from the creamy sauce to keep textures ideal—steak and rice will keep fresh for about 3 to 4 days. Using glass containers helps maintain freshness and makes reheating easier.

Freezing

This recipe freezes reasonably well, especially the cooked steak and rice. I suggest freezing them in individual portions in freezer-safe bags or containers but avoid freezing the creamy sauce to preserve its texture. Frozen steak and rice can last up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

The best way to reheat leftovers is gently in a skillet over medium heat, stirring occasionally so the steak stays tender and the rice warms evenly. You can add a splash of water or broth to prevent drying out. Microwaving works too, but be careful not to overheat as the steak can get tough. Add the creamy sauce fresh after reheating to keep its texture and flavor vibrant.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank and skirt steak are my go-to for their flavor and tenderness with this marinade, you can use New York strip, sirloin, or even ribeye if you prefer something fattier. Just slice or cube your steak so it cooks evenly and absorbs the marinade well.

Is gochujang very spicy? Can I substitute it?

Gochujang has a moderate spicy heat balanced with sweetness and umami, which is why it’s so unique. If you don’t have it, you could substitute a mix of chili paste and a bit of miso for depth, but the flavor won’t be quite the same. Adjust the sriracha to control the heat to your taste.

Can I prepare this recipe ahead of time?

Yes! Marinating the steak a few hours or even the night before really enhances the flavors. You can also make the creamy sauce in advance and keep it refrigerated. Just cook the steak and assemble the bowls right before serving for the best texture and flavor.

What kind of rice works best in these bowls?

I love jasmine rice for its fragrant aroma and slight stickiness, but white or brown rice works beautifully too. The key is having it freshly cooked or warmed so it complements the juicy steak and creamy sauce perfectly.

How spicy is the creamy sauce?

The creamy sauce has a balanced spicy kick thanks to the sriracha, but it’s mellowed by the mayo and sour cream to avoid overpowering the dish. You can easily adjust the heat by adding more or less sriracha based on your personal preference.

Conclusion

I truly hope you give this Korean BBQ Steak Bowls with Creamy Sauce Recipe a try because it’s one of those dishes that never fails to impress and satisfy. It’s packed with layers of flavor, super easy to prepare, and feels special enough for any occasion. Cooking and sharing it with loved ones always turns into a moment of pure joy for me, and I’m sure it will for you too. Happy cooking and even happier eating!