Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

These bowls are inspired by classic Korean bulgogi (thin-sliced marinated beef), but with a little twist. Instead of using traditional pear or apple for sweetness, we’re leaning into a quick, flavorful marinade that caramelizes beautifully in the pan. Add that spicy cream drizzle—think sriracha meets mayo with a little tang—and every bite hits all the right notes: savory, sweet, spicy, creamy, crunchy, and totally satisfying.

They’re easy to make, endlessly customizable, and perfect for lunches, dinners, or meal prep. I made these once for a casual dinner with friends, and now they get requested constantly.

Why You’ll Love This Recipe

• Big Korean BBQ flavor in a fast, weeknight-friendly format
• Tender steak thanks to the simple, bold marinade
• Creamy-spicy drizzle that takes it over the top
• Meal prep gold – Make once, eat all week
• Bowl-style = customizable – Add your fave veggies, sauces, and toppings

Prep Time and Yield

Prep Time: 20 minutes
Marinate Time: 30 minutes (or overnight)
Cook Time: 10–15 minutes
Total Time: ~1 hour
Serves: 4
Calories per bowl: ~520
Protein: 35g | Carbs: 45g | Fat: 22g

Ingredients

For the Korean BBQ Steak

• 1 lb flank steak or sirloin, thinly sliced against the grain
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 3 garlic cloves, minced
• 1 teaspoon fresh grated ginger
• 1 tablespoon gochujang (Korean chili paste) – optional for extra heat
• ½ teaspoon black pepper
• 1 teaspoon cornstarch (for thickening glaze, optional)

For the Spicy Cream Sauce

• ¼ cup mayonnaise
• 1 tablespoon sriracha (or to taste)
• 1 teaspoon honey or sugar
• 1 teaspoon rice vinegar or lemon juice
• Pinch of salt
• 1–2 tablespoons water (to thin if needed)

For the Bowls

• 2 cups cooked white or brown rice (jasmine rice or sushi rice work great)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded red cabbage or romaine
• ½ avocado, sliced (optional)
• 1–2 soft boiled or fried eggs (optional)
• Sesame seeds + chopped scallions for garnish

Ingredient Notes

• Steak – Flank or sirloin works best. Freeze for 15 minutes before slicing for cleaner cuts.
• Gochujang – Adds depth and heat; find it in the international aisle or Asian grocery stores.
• Rice vinegar – Gives balance to both the marinade and sauce. Lemon juice can sub in a pinch.
• Veggies – Use whatever fresh or pickled veggies you have on hand!

Step-by-Step Instructions

1. Marinate the Steak

• In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and pepper.
• Add sliced steak and toss to coat evenly.
• Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).

2. Make the Spicy Cream Sauce

• In a small bowl, whisk together mayo, sriracha, honey, vinegar, and salt.
• Add a bit of water to thin to drizzling consistency.
• Taste and adjust heat or sweetness to your liking. Set aside.

3. Cook the Steak

• Heat a skillet or grill pan over medium-high heat. Lightly grease if needed.
• Add marinated steak in batches (don’t crowd the pan).
• Cook for 2–3 minutes per side, until browned and slightly caramelized.
• Optional: If you want a thicker glaze, stir in 1 tsp cornstarch to the marinade and simmer the leftover marinade for 1–2 minutes until slightly thickened. Drizzle over steak.

4. Build the Bowls

• Start with a scoop of warm rice.
• Layer on steak slices, veggies (carrots, cucumber, cabbage, avocado), and a soft-boiled egg if using.
• Drizzle generously with the spicy cream sauce.
• Sprinkle with sesame seeds and chopped scallions.

How to Serve

• As a power bowl – Packed with protein, grains, veggies, and healthy fats
• In a bento box – Great for meal prep or work lunches
• With a side of kimchi or pickled radish – For that tangy contrast
• Taco-style – Load into tortillas with slaw and spicy cream

Pro Tips

1. Slice steak thin and across the grain – This keeps it tender and easy to eat.
2. Chill your steak before slicing – Makes cutting it thin much easier.
3. Don’t overcook – Thin steak cooks fast; keep it juicy!
4. Double the sauce – You’ll want to put that spicy cream on everything.
5. Make it spicy-spicy – Add gochugaru (Korean red pepper flakes) for extra kick.

Variations

• Chicken instead of steak – Use boneless thighs or breast strips.
• Tofu bowls – Use crispy pan-fried tofu with the same marinade and sauce.
• Low-carb option – Swap rice for cauliflower rice or zucchini noodles.
• Add kimchi – Toss in some chopped kimchi for an authentic kick.
• Bulgogi-style – Add grated pear or apple to the marinade for a more traditional flavor.

Storage & Meal Prep

• Store: Steak, rice, veggies, and sauce can be stored separately in the fridge for up to 4 days.
• Reheat: Warm steak and rice in the microwave or skillet. Keep veggies and sauce cold for contrast.
• Prep Tip: Make a big batch of rice and steak and build bowls throughout the week!

FAQ

Can I use store-bought Korean BBQ marinade?
Absolutely! It’s a great shortcut—just look for one with garlic, soy, sesame, and a little sugar.

What’s a good substitute for gochujang?
Mix equal parts sriracha and hoisin sauce for a similar vibe.

Is this dish spicy?
Mild to medium, depending on how much gochujang and sriracha you use. Easily adjustable!

Can I grill the steak?
Totally—grilled steak adds extra smokiness and works great for this recipe.

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are bold, comforting, and totally customizable. They’ve got everything you want in a meal: sweet-savory steak, crisp veggies, fluffy rice, and a creamy sauce with just the right amount of heat.

Whether you’re making dinner for the family or meal-prepping for the week, this recipe is a guaranteed flavor bomb that’ll have everyone asking for seconds.

Print