If you are craving a dish that delivers bold flavors and comforting textures in every bite, the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is your new go-to meal. This dish perfectly balances the smoky, savory goodness of marinated steak with the creamy kick of a spicy sauce, all nestled over a bed of fluffy rice. It’s an effortless yet impressive way to bring a taste of Korean-inspired BBQ right into your kitchen, making it ideal for busy weeknights or a casual weekend feast.
Ingredients You’ll Need
Gathering the right ingredients for the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is straightforward but essential. Each component contributes to the harmonious blend of flavors and textures, ensuring your bowl tastes vibrant and satisfying every time.
- Beef steak (1 lb): Flank, skirt, or New York strip all work beautifully, offering rich flavor and a tender texture when cubed.
- Soy sauce (1 tbsp): Adds that perfect salty umami depth to the marinade, balancing the heat and sweetness.
- Gochujang (1 tbsp): This Korean chili paste provides the characteristic spicy, smoky undertone essential to the dish.
- Honey (1 tbsp): Sweetens and caramelizes the steak during cooking for a delightful glaze.
- Sesame oil (1 tsp): Introduces a subtle nuttiness that lifts the overall flavor profile.
- Garlic powder (1 tsp): Infuses the marinade with savory warmth without overpowering the steak’s natural taste.
- Onion powder (½ tsp): Complements the garlic powder for a rounded aromatic base.
- Salt (¼ tsp) and black pepper (⅛ tsp): Simple seasoning staples that enhance the beef’s natural flavors.
- Cooked rice (1 cup): Choose white, brown, or jasmine rice—each adds its unique texture and aroma to serve as a hearty base.
- Mayonnaise (½ cup): Makes the spicy cream sauce luxuriously creamy.
- Sour cream (¼ cup): Adds tang and smoothness, balancing the heat in the sauce.
- Sriracha (1 tbsp): Turns up the spice factor in the sauce with bold chili notes.
- Salt (¼ tsp) and black pepper (⅛ tsp): Season the sauce perfectly to tie all flavors together.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by combining soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper in a bowl. Toss the steak cubes in this vibrant marinade, making sure each piece is well coated. Let it rest for at least 30 minutes so the flavors can deeply infuse the beef, or give it up to 2 hours if you want an even more pronounced taste explosion.
Step 2: Cook the Steak
Heat a skillet or grill pan over medium-high heat until it’s hot and ready to sear. Cook your marinated steak cubes for about 3-4 minutes on each side, depending on how you like your steak done. You’re looking for a nice caramelized crust while keeping the inside juicy and tender. Once cooked, let the steak rest for a few minutes—this resting step keeps all those flavorful juices locked inside.
Step 3: Make the Spicy Cream Sauce
While the steak rests, whip up the luscious spicy cream sauce by whisking together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl. The goal here is a smooth, creamy sauce with just the right amount of heat to complement the smoky steak perfectly. Taste it and tweak the seasoning if you like it spicier or milder.
Step 4: Assemble the Bowls
Now for the fun part—assembling your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. Start with a generous scoop of warm cooked rice at the bottom of each bowl. Top with the beautifully cooked steak cubes, then drizzle the spicy cream sauce generously over the top. This layering not only looks inviting but ensures every bite has a balance of steak, rice, and sauce.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
To elevate your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe, consider adding fresh garnishes like thinly sliced green onions, toasted sesame seeds, or a handful of crunchy kimchi. These garnishes add layers of texture and bursts of color, making your bowl as beautiful as it is delicious.
Side Dishes
A crisp cucumber salad or simple steamed vegetables pair wonderfully alongside to lighten and freshen up the meal. You might also enjoy a serving of pickled radishes or a tangy slaw to cut through the richness of the steak and sauce.
Creative Ways to Present
For a stylish touch, serve your rice bowls in rustic ceramic bowls or wooden bowls. For a fun twist, try layering the components in a clear jar for a picnic or takeout-ready meal. Adding a sprinkle of chopped fresh cilantro or a drizzle of extra sesame oil just before serving can create a fabulous aroma and presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers of the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe, store the steak and sauce separately from the rice in airtight containers in the refrigerator. This prevents the rice from getting soggy and keeps the textures just right for your next meal.
Freezing
The steak alone can be frozen, but avoid freezing the rice and spicy cream sauce to maintain the best texture and flavor. Freeze the steak in a tightly sealed container or vacuum bag for up to 2 months to enjoy later without losing that delicious BBQ taste.
Reheating
When ready to eat, gently reheat the steak in a skillet over medium heat to preserve its tenderness. Warm the rice separately and add fresh spicy cream sauce after reheating to keep its creamy texture and brightness intact.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank, skirt, and New York strip are ideal due to their flavor and tenderness, you can swap in sirloin or ribeye if you prefer. Just adjust the cooking time slightly to avoid overcooking.
What can I substitute for gochujang if I don’t have it?
If you don’t have gochujang on hand, you can use a mix of chili paste or sriracha with a bit of miso paste or soy sauce to mimic its sweet and spicy umami flavors. The taste won’t be quite the same but still delicious.
Is this recipe very spicy?
The Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe has a nice spicy kick from gochujang and sriracha, but it’s not overwhelmingly hot. You can easily adjust the heat by reducing the amounts of these ingredients when making the marinade and sauce.
Can I make this recipe vegetarian or vegan?
You can! Substitute the steak for grilled tofu or seitan, and swap the mayo and sour cream in the spicy sauce for vegan alternatives. The flavors will be slightly different but still satisfying.
What type of rice works best for this dish?
Jasmine rice brings a fragrant aroma, white rice is classic, and brown rice adds nuttiness and more fiber. Pick whichever you prefer; each provides a perfect base for the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe.
Final Thoughts
There’s something truly special about the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe—it’s a perfect harmony of sweet, spicy, creamy, and savory that’s surprisingly easy to create. I hope you give this recipe a try and make it a staple in your kitchen. Your taste buds will thank you!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
A delicious Korean BBQ Steak Rice Bowl featuring tender marinated steak cubes cooked in a skillet, served over a bed of fluffy rice and topped with a creamy, spicy sauce. This quick and flavorful meal combines savory, sweet, and spicy elements, perfect for a satisfying dinner.
Ingredients
Marinade and Steak
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- â…› tsp black pepper
Rice
- 1 cup cooked rice (white, brown, or jasmine)
Spicy Cream Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat evenly, and let marinate for at least 30 minutes or up to 2 hours for more flavor.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak cubes for 3-4 minutes per side, depending on your desired level of doneness. Once cooked, remove from heat and let it rest for a few minutes to retain juiciness.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust the seasoning if necessary.
- Assemble the Bowls: Place a scoop of cooked rice in each bowl. Top with the grilled or pan-cooked steak cubes, then drizzle generously with the spicy cream sauce.
Notes
- Marinate the steak longer for deeper flavor and tenderness.
- Use any type of rice you prefer or have on hand; jasmine or brown rice work great.
- Adjust the level of spiciness in the sauce by adding more or less sriracha.
- Letting the steak rest after cooking helps keep it juicy and tender.
- For gluten-free, substitute soy sauce with tamari or gluten-free soy sauce.
