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.