I love how these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring together tender marinated steak, fluffy rice, and a creamy, spicy drizzle. It’s a satisfying fusion that hits all the right notes—savory, spicy, and a little sweet.

Why You’ll Love This Recipe

I get bold, exciting flavors in every bite, thanks to the Korean-inspired marinade and spicy sauce.
It comes together in about 30 minutes, which is perfect when I want something delicious without the wait.
I can easily switch up the protein or grains to match what I have on hand.
It’s great for meal prep—I just store everything separately and assemble when ready.
I enjoy a well-balanced meal with protein, carbs, and veggies all in one bowl.

Ingredients

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

For the Steak Marinade:

1 lb flank steak or sirloin, thinly sliced
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon gochujang (Korean chili paste)
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon rice vinegar
¼ teaspoon black pepper
1 teaspoon honey (optional)

For the Rice:

2 cups jasmine rice
4 cups water
Pinch of salt

For the Spicy Cream Sauce:

½ cup mayonnaise
1 tablespoon Sriracha (adjust to taste)
1 teaspoon lime juice
½ teaspoon honey
Pinch of salt

Toppings and Garnishes:

2 green onions, sliced
Sesame seeds
Kimchi (optional)
Pickled radishes or cucumbers

Directions

Marinate the Steak
I mix soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, rice vinegar, black pepper, and honey in a bowl. Then I add the steak and coat it well. I let it marinate for at least 30 minutes in the fridge.
Cook the Rice
I rinse the rice until the water runs clear. Then I cook it with water and a pinch of salt—bringing it to a boil, then simmering covered until the liquid is absorbed.
Make the Spicy Cream Sauce
I stir together mayonnaise, Sriracha, lime juice, honey, and a little salt until it’s smooth and creamy.
Cook the Steak
I heat a pan over medium-high heat and cook the marinated steak slices for about 3-4 minutes per side. After resting, I slice it thinly across the grain.
Assemble the Bowls
I scoop rice into each bowl, layer on the steak, drizzle the spicy cream sauce, and finish with green onions, sesame seeds, and any extra toppings I like.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes swap the steak for chicken, tofu, or shrimp.
I like using brown rice, quinoa, or cauliflower rice instead of jasmine.
Adding sautéed mushrooms, shredded carrots, or cucumbers gives it more color and crunch.
When I want a twist, I replace the spicy cream sauce with a tangy sesame dressing.

Storage/Reheating

I store the rice, steak, and sauce in separate containers in the fridge for up to 3 days.
When I’m ready to eat, I reheat the rice and steak in the microwave or stovetop and then add the sauce and toppings.
I don’t recommend freezing this one—the steak and sauce texture change too much.

FAQs

Can I make this recipe gluten-free?

Yes, I just use tamari or gluten-free soy sauce and double-check the gochujang is gluten-free too.

What can I use instead of gochujang?

If I don’t have gochujang, I mix a bit of miso paste with chili flakes or use a spicy chili garlic sauce for a different kick.

How do I make it less spicy?

I reduce the Sriracha and gochujang amounts, and sometimes I skip the spicy sauce altogether and go for a mild mayo-lime blend.

Is this good for meal prep?

Definitely. I prep the rice, steak, and sauce in advance and just assemble everything when I’m ready to eat.

What toppings work well with these bowls?

I like avocado slices, shredded lettuce, fried eggs, or even crushed seaweed snacks to change things up.

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a regular in my kitchen because they’re quick, flavorful, and adaptable. Whether I’m cooking for one or prepping lunches for the week, I know I’m going to end up with a bowl that’s both satisfying and packed with flavor.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Korean Fusion
Diet: Halal

Print Recipe

Description

These Korean BBQ Steak Rice Bowls feature tender marinated steak, fluffy jasmine rice, and a rich, spicy cream sauce. It's a flavorful, quick-to-make dish perfect for any weeknight meal.

Instructions

In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, rice vinegar, black pepper, and honey. Add the sliced steak to the marinade and let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
Rinse the jasmine rice until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed.
Mix mayonnaise, Sriracha, lime juice, honey, and salt in a small bowl until smooth. Adjust spice level as desired.
Heat a grill pan or skillet over medium-high heat. Cook the marinated steak for 3–4 minutes on each side or until desired doneness. Let rest before slicing thinly against the grain.
Assemble bowls with rice, sliced steak, spicy cream sauce, green onions, sesame seeds, kimchi, and pickled vegetables as desired.