Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

These bowls are all about layers of flavor—you’ve got thin slices of tender steak marinated in a homemade Korean BBQ sauce, rice as a cozy base, pickled or fresh veggies for crunch, and that spicy-sweet gochujang cream sauce to finish it off. Every bite is loaded

Why You’ll Love It

• Better-than-takeout flavor in your own kitchen
• Super customizable (steak, chicken, tofu, or veggies)
• That spicy cream sauce = addictive
• Perfect for meal prep—just assemble and drizzle
• Naturally halal-friendly with the right cuts of beef and sauces

Time & Yield

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Marinate Time: 30 minutes (optional but recommended)
• Total Time: ~45–60 minutes
• Servings: 4
• Calories per serving: ~550

Ingredients

For the Korean BBQ Steak:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar or lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• Optional: 1 teaspoon gochujang or red pepper flakes for extra heat

For the Spicy Cream Sauce:

• 3 tablespoons mayonnaise (or Greek yogurt for lighter option)
• 1 tablespoon gochujang (Korean red chili paste)
• 1 teaspoon honey or brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon lime juice
• 1 tablespoon water (to thin)

For the Bowls:

• 2 cups steamed rice (jasmine, basmati, or short-grain)
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber or pickled veggies
• 1/4 cup chopped scallions
• 1 tablespoon toasted sesame seeds
• Optional: fried egg or sliced avocado on top

How to Make Korean BBQ Steak Rice Bowls

1. Marinate the Steak

• In a bowl or zip-top bag, mix soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, and pepper.
• Add steak and toss to coat.
• Marinate for 30 minutes (or up to 8 hours in the fridge).

No time? A quick 10-minute soak still adds great flavor!

2. Make the Spicy Cream Sauce

• In a small bowl, whisk together:
  • Mayo
  • Gochujang
  • Honey
  • Rice vinegar
  • Lime juice
  • Water (adjust consistency)
• Taste and adjust—add more gochujang for heat or more honey for sweetness.

This sauce is creamy, tangy, spicy, and straight-up drinkable. You’ve been warned.

3. Cook the Steak

• Heat a large skillet or grill pan over medium-high heat.
• Drizzle with oil, then cook steak in a single layer 2–3 minutes per side until browned and slightly crispy at the edges.
• Work in batches if needed to avoid crowding.
• Remove from pan and let rest for 5 minutes.

4. Assemble the Bowls

• Divide rice between 4 bowls.
• Top each with:
  • Slices of BBQ steak
  • Carrots, cucumbers, and scallions
  • Drizzle of spicy cream sauce
  • Sprinkle of sesame seeds
  • Optional: fried egg or avocado slices

Serving Ideas

• With kimchi or pickled radish for extra zing
• Add sautéed spinach or bok choy for greens
• Swap rice for quinoa or cauliflower rice for a low-carb bowl
• Serve family-style and let everyone build their own bowl
• With a side of miso soup or edamame

Variations

• Chicken or tofu: Swap steak for marinated chicken thighs or crispy tofu
• No gochujang? Use sriracha + a touch of miso or soy sauce
• Extra creamy: Mix a little sour cream or Greek yogurt into the sauce
• Low-carb: Serve over cauliflower rice or lettuce wraps
• Gluten-free: Use tamari instead of soy sauce

Storage & Meal Prep

• Fridge: Store cooked steak, rice, and toppings separately for up to 4 days
• Sauce: Keeps in a sealed jar in the fridge for up to 1 week
• Reheat: Warm steak and rice before assembling, or enjoy cold as a salad bowl
• Meal prep tip: Pre-build bowls in containers and keep sauce on the side to drizzle fresh

FAQ

Is gochujang spicy?
Yes—but it’s more savory heat than burn-your-mouth hot. Adjust to taste!

Can I grill the steak instead of pan-fry?
Absolutely—grill for 2–3 minutes per side for charred, juicy perfection.

Is this halal?
Yes—just use halal-certified steak and condiments.

What’s a good substitute for rice vinegar?
Lime juice, apple cider vinegar, or white vinegar with a touch of sugar.

Final Thoughts

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a flavor explosion—sweet, savory, spicy, and totally satisfying. They’re easy to customize, meal-prep friendly, and 100% guaranteed to upgrade your dinner routine. One bite and you’ll be hooked on that sticky, juicy steak and creamy drizzle combo.

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