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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce – Flavor-Packed & Easy

Bring bold flavors to your table with these Korean BBQ Steak Rice Bowls topped with a creamy, spicy sauce! 🥢🥩 Served over fluffy rice with fresh veggies, this dish is the perfect balance of savory, smoky, and tangy. Whether for meal prep, busy weeknights, or a restaurant-style dinner at home, these bowls are guaranteed to satisfy your cravings for Korean-inspired comfort food.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course, Meal Prep
Cuisine Asian-fusion, Korean-Inspired
Servings 4
Calories 520 kcal

Equipment

  • Grill pan or cast iron skillet
  • Rice cooker or pot with lid
  • Mixing bowls (for marinade & sauce)
  • Tongs
  • Sharp knife & cutting board
  • Whisk

Ingredients
  

For the Steak & Marinade:

  • 1 ½ pounds ribeye, sirloin, or flank steak (thinly sliced)
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 2 tablespoons rice vinegar

For the Rice & Veggies:

  • 3 cups cooked white rice (short-grain or jasmine)
  • 1 cucumber (thinly sliced)
  • 1 carrot (julienned or shredded)
  • 1 cup sautéed spinach or steamed broccoli
  • ½ cup kimchi or pickled radish (optional)

For the Spicy Cream Sauce:

  • ½ cup mayonnaise (or Greek yogurt for lighter option)
  • 1–2 tablespoons gochujang (Korean chili paste)
  • 1 teaspoon sriracha (optional, for extra heat)
  • 1 tablespoon lime juice
  • 1 teaspoon honey (optional, for balance)

For Garnish:

  • 2 green onions (sliced)
  • 1 tablespoon sesame seeds
  • 1 fried egg (optional, per bowl)
  • Fresh cilantro or roasted seaweed strips (optional)

Instructions
 

  • Marinate the Steak: In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Add steak slices, coat well, and marinate for at least 30 minutes (overnight for best flavor).
  • Cook the Rice: Rinse rice until water runs clear. Cook in a rice cooker or stovetop until fluffy. Keep warm.
  • Prepare Vegetables: Slice cucumber and carrot, sauté spinach (or prep any chosen vegetables). Set aside.
  • Make the Spicy Cream Sauce: In a small bowl, whisk mayo (or yogurt), gochujang, sriracha, lime juice, and honey until smooth. Chill until ready to use.
  • Cook the Steak: Heat a cast iron skillet or grill pan over medium-high heat. Pat steak slices dry, then sear quickly (1–2 minutes per side) until caramelized and cooked through.
  • Assemble the Bowls: Divide rice among bowls. Top with steak slices, arrange vegetables around, and drizzle generously with spicy cream sauce. Add garnishes like sesame seeds, green onions, and a fried egg if desired.
  • Serve Immediately: Enjoy hot, with extra sauce on the side.

Notes

  • Make-Ahead Tip: Marinate steak the night before for richer flavor.
  • Vegetarian Option: Swap steak for tofu or tempeh.
  • Grain Swap: Brown rice, quinoa, or cauliflower rice all work well.
  • Storage: Keep components separate. Refrigerate for up to 3 days; sauce lasts 4 days chilled.
  • Heat Level: Adjust gochujang and sriracha to taste—start mild and build up.
Keyword bulgogi bowl, Korean BBQ steak bowl, Korean beef bowl, Korean rice bowl, meal prep rice bowl, spicy cream sauce