Korean BBQ Steak Rice Bowls with Spicy Cream Sauce – A Flavor-Packed Weeknight Bowl

There’s something deeply comforting about a good rice bowl—the way tender, juicy meat rests over fluffy rice, mingling with sauces that hit every note of sweet, spicy, and savory. These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are everything you crave in a weeknight dinner: bold flavors, fast preparation, and that cozy homemade warmth that feels like comfort in a bowl.

This recipe brings together marinated Korean-style steak, caramelized to perfection, and topped over steamy jasmine rice with a drizzle of creamy, spicy sauce that adds just the right kick. Whether you’re meal prepping for the week or serving dinner for friends, this dish promises restaurant-quality flavor right from your kitchen.

Imagine the sizzle of steak on a hot skillet, the aroma of soy and sesame filling the air, and that first spoonful where savory BBQ meat meets creamy heat—it’s pure magic.

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Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 cups cooked jasmine or short-grain white rice
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 green onions, finely sliced (plus more for garnish)
• 1 tablespoon sesame seeds for garnish
• 1 tablespoon vegetable oil (for searing steak)

For the Spicy Cream Sauce:

• ¼ cup mayonnaise
• 1 tablespoon gochujang
• 1 teaspoon rice vinegar
• ½ teaspoon sugar
• 1 teaspoon water (to thin if needed)

For Serving:

• Steamed or stir-fried vegetables (such as broccoli, carrots, or edamame)
• Extra sesame seeds and green onions for topping

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Instructions:

1. Prepare the marinade. In a mixing bowl, combine soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, minced garlic, and grated ginger. Whisk until smooth and aromatic.
2. Marinate the steak. Add the thinly sliced steak to the bowl and toss well to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Make the spicy cream sauce. In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, sugar, and water until creamy and slightly tangy. Adjust consistency with water as needed.
4. Cook the steak. Heat a large skillet or grill pan over medium-high heat. Add vegetable oil, then add the marinated steak in batches to avoid crowding. Cook 1–2 minutes per side until caramelized and slightly charred around the edges.
5. Assemble the bowls. Divide warm rice between serving bowls. Layer the Korean BBQ steak slices over the rice. Drizzle with the spicy cream sauce.
6. Add garnishes. Sprinkle sesame seeds, green onions, and extra gochujang (if you love spice). Serve with your choice of vegetables for balance.

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Tips & Tricks

• Slice thin: Freeze your steak for 30 minutes before slicing—it makes it much easier to get those thin, restaurant-style strips.
• Don’t overcook: Korean BBQ-style steak cooks fast. A quick sear is all you need for juicy results.
• Batch cooking: Make extra rice and steak—it keeps beautifully for lunch bowls throughout the week.
• Adjust spice: The spicy cream sauce can be customized to your heat preference. Add more gochujang or a touch of sriracha if you like it fiery.

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Variations

• Chicken or Pork Version: Swap steak for thinly sliced chicken thighs or pork shoulder for a slightly different flavor.
• Vegetarian: Use grilled tofu or mushrooms marinated in the same Korean BBQ sauce for a delicious meat-free version.
• Rice Swap: Try brown rice, cauliflower rice, or even quinoa if you’re looking for a lighter base.
• Extra Crunch: Top with quick pickled cucumbers or shredded cabbage for added freshness.

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Serving Suggestions

• Serve with a side of kimchi or quick pickled radish for authentic Korean flair.
• Add a fried or soft-boiled egg on top for extra richness.
• Pair with a light cucumber salad dressed in rice vinegar and sesame oil.
• For gatherings, set up a “rice bowl bar” where guests can build their own with toppings like shredded carrots, sliced avocado, and extra sauce.

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Storage Information

• Refrigerator: Store leftovers in airtight containers for up to 3 days. Keep rice and steak separate from the sauce to preserve texture.
• Freezer: The cooked steak can be frozen for up to 1 month. Thaw overnight and reheat in a skillet.
• Reheating: Warm in a skillet over medium heat with a splash of water to keep the meat tender.

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FAQ

Can I use store-bought Korean BBQ sauce?
Yes, absolutely! While homemade marinade gives deeper flavor, a good quality store-bought sauce works well for busy nights.

Is gochujang very spicy?
Gochujang has a gentle heat with a touch of sweetness—it’s flavorful, not overwhelming. You can adjust how much you use.

What kind of steak works best?
Flank, sirloin, or ribeye are all great options. Choose cuts that are tender when sliced thin.

Can I meal prep this?
Yes! Cook rice and steak ahead of time and portion into containers. Add sauce only before serving to keep the texture fresh.

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History / Fun Facts

Korean BBQ, or gogi-gui, is a centuries-old tradition that centers around grilling marinated meats over open flames, often shared family-style. The signature balance of sweet, savory, and spicy flavors reflects the heart of Korean cuisine—where meals are as much about togetherness as they are about taste.

Gochujang, the star ingredient here, has been a Korean pantry staple for over 500 years. Made from fermented soybeans, rice, and chili powder, it provides a unique depth that no simple hot sauce can replicate.

This rice bowl combines that timeless tradition with modern convenience. The spicy cream sauce nods to contemporary fusion cooking—melding creamy Western textures with Korea’s bold spice profile. The result? A dish that feels both excitingly new and comfortingly familiar.

When you dig your spoon into this bowl—steak, sauce, and all—you’re tasting a bit of cultural harmony. It’s the kind of dinner that leaves you smiling long after the last bite.