Korean BBQ Steak Rice Bowls with Spicy Cream Sauce – Bold, Sizzling & Irresistibly Flavor-Packed Comfort Food

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce – Bold, Sizzling & Irresistibly Flavor-Packed Comfort Food

Fire up your appetite with these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce — a crave-worthy fusion of tender marinated steak, perfectly steamed rice, and a drizzle of creamy, spicy goodness that ties it all together. This dish captures everything you love about Korean BBQ: sweet, smoky, garlicky beef with caramelized edges and that irresistible umami depth. Topped with fresh veggies, sesame seeds, and a velvety gochujang-spiked cream sauce, every bite bursts with flavor and texture. It’s an easy, restaurant-quality meal you can make at home — hearty, satisfying, and absolutely addictive.

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Prep Time 20

Cook Time 30

Servings: 3 Servings

Ingredients Equipment Method Notes

Ingredients

For the Korean BBQ Steak Marinade

1 lb flank steak or sirloin thinly sliced across the grain
3 tablespoons soy sauce
1 ½ tablespoons brown sugar
1 tablespoon sesame oil
2 teaspoons rice vinegar
3 cloves garlic minced
1 teaspoon grated ginger
½ pear or apple grated (for natural sweetness and tenderness)
1 teaspoon gochujang Korean chili paste
1 tablespoon green onions chopped
½ teaspoon black pepper

For the Spicy Cream Sauce

½ cup mayonnaise or Greek yogurt for lighter version
1 tablespoon gochujang
1 teaspoon honey
1 teaspoon rice vinegar
½ teaspoon sesame oil
Splash of water or milk to thin if needed

For the Bowls

2 cups cooked jasmine or short-grain rice
1 small cucumber thinly sliced
1 small carrot julienned
1 cup shredded cabbage or lettuce
2 green onions sliced
1 tablespoon toasted sesame seeds
Optional: fried egg or kimchi for topping

Equipment

Mixing bowls
Sharp knife and cutting board
Grill pan or skillet
Saucepan (for cream sauce)
Measuring spoons and cups

Method

Step 1: Marinate the Steak

In a bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang, and black pepper.
Add sliced steak and toss to coat evenly.
Cover and refrigerate for at least 30 minutes (up to 6 hours for deeper flavor).
💡 Pro Tip: The grated pear not only adds sweetness but also tenderizes the meat naturally — a secret straight from Korean BBQ tradition.

Step 2: Cook the Steak

Heat a grill pan or skillet over medium-high heat.
Add a drizzle of oil, then cook steak slices in batches for 2–3 minutes per side until browned and slightly caramelized.
Don’t overcrowd the pan — that char is where the flavor lives!
Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

Step 3: Make the Spicy Cream Sauce

In a small bowl, whisk together mayo, gochujang, honey, rice vinegar, and sesame oil until smooth.
Adjust thickness with a splash of water or milk if needed.
Taste and tweak heat or sweetness to your liking.

Step 4: Assemble the Rice Bowls

Divide cooked rice between serving bowls.
Top with steak, cucumber slices, shredded cabbage, carrots, and green onions.
Drizzle generously with spicy cream sauce.
Finish with toasted sesame seeds — and an optional fried egg for extra richness.

Notes

🧊 Storage & Reheating

Refrigerate: Store steak and rice separately for up to 3 days.

Reheat: Warm steak gently in a skillet or microwave; drizzle with a bit of sauce before serving.

Do Not Freeze: The cream sauce may separate upon thawing.

🥄 Variations

Spicy Bulgogi Bowls: Add thinly sliced onions to the steak while cooking for extra sweetness.

Korean BBQ Chicken Version: Use boneless chicken thighs instead of steak.

Tofu Option: Marinate and grill tofu slices for a vegetarian twist.

Bibimbap Style: Top with a fried egg and a dollop of extra gochujang.

Garlic Lover’s Edition: Add roasted garlic paste to the cream sauce.

Crunchy Texture: Toss in roasted peanuts or crispy shallots.

Fresh Fusion: Replace rice with mixed greens for a Korean BBQ salad bowl.

Kimchi Boost: Mix chopped kimchi into the rice for tangy heat.

Coconut Cream Sauce: Use coconut milk instead of mayo for a tropical variation.

Brown Rice or Quinoa Base: Make it lighter and more nutritious without losing flavor.

❓ 10 FAQs

Can I use any cut of steak?
Yes — flank, sirloin, or ribeye all work great when sliced thin.

What is gochujang, and where can I find it?
It’s a Korean fermented chili paste — sweet, spicy, and savory. Found in most supermarkets or Asian grocery stores.

Can I grill the steak instead of pan-searing?
Absolutely — outdoor grilling gives even more smoky depth.

Can I make the sauce less spicy?
Reduce gochujang or add more mayo/yogurt.

Can I prep everything ahead?
Yes — marinate the meat and mix the sauce up to 24 hours ahead.

Can I make it dairy-free?
Use vegan mayo or cashew cream for the sauce.

Can I use leftover steak?
Definitely — just toss it with a little sauce to refresh flavor.

What’s the best rice for this dish?
Short-grain white rice or jasmine rice for the fluffiest texture.

Can I double the recipe?
Yes — perfect for meal prep or family dinners.

How can I make it extra crispy?
Pat steak dry before cooking and cook in batches to get that caramelized sear.

🏁 Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring together all the best elements of Korean street food — bold marinades, tender grilled steak, fluffy rice, and an addictive spicy-sweet sauce that ties it all together.

It’s quick enough for weeknights yet impressive enough for dinner guests. Every bite delivers a burst of umami and heat that’ll make you crave it again and again.