Dinner

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb flank or sirloin steak, thinly sliced; 1/4 cup soy sauce; 2 tbsp brown sugar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tbsp rice vinegar; 1 tsp gochujang (optional); 2 cups cooked white or brown rice; 1 cup shredded carrots; 1 cup cucumber, thinly sliced; 1/2 cup kimchi (optional); 2 green onions, sliced; 1 tbsp sesame seeds (optional); 1/4 cup mayonnaise; 1 tbsp sriracha; 1 tsp lime juice; 1 tsp honey

ByZoe Lane January 21, 2026January 21, 2026

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Introduction

These Korean BBQ Steak Rice Bowls combine tender marinated steak with fresh vegetables and a spicy cream sauce for a flavorful, satisfying meal. Perfect for a quick weeknight dinner that feels special.

A bowl with a base layer of white rice, soft and slightly sticky, fills the bottom. On top, there are many slices of grilled steak arranged close together, showing a charred dark brown outside and a pinkish red inside. A creamy, tan sauce with pepper specks covers the middle part of the steak, with thin streams of a reddish-brown drizzle over it. Fresh, bright green chopped scallions are scattered on the sauce, adding a pop of vivid color. The bowl is white with a smooth finish, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank or sirloin steak, thinly sliced
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp rice vinegar
1 tsp gochujang (optional)
2 cups cooked white or brown rice
1 cup shredded carrots
1 cup cucumber, thinly sliced
1/2 cup kimchi (optional)
2 green onions, sliced
1 tbsp sesame seeds (optional)
1/4 cup mayonnaise
1 tbsp sriracha
1 tsp lime juice
1 tsp honey

Instructions

Step 1: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and toss to coat. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
Step 2: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey to create the spicy cream sauce. Set aside.
Step 3: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak slices for 2-3 minutes per side until nicely caramelized and cooked through. Remove from heat.
Step 4: Assemble the rice bowls by placing cooked rice at the bottom. Top with the cooked steak, shredded carrots, sliced cucumber, kimchi if using, and green onions.
Step 5: Drizzle the spicy cream sauce over the bowls and sprinkle with sesame seeds if desired.
Step 6: Serve immediately and enjoy your flavorful Korean BBQ Steak Rice Bowls.

Tips & Variations

For extra flavor, marinate the steak overnight in the refrigerator.
Swap flank steak for skirt steak or ribeye as preferred.
Use low-sodium soy sauce to control saltiness.
Add sliced avocado or steamed broccoli for more veggies.
Omit gochujang if you prefer a milder marinade.

Storage

Store any leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet or microwave and add fresh vegetables when serving to maintain crunch. The rice bowls are best enjoyed fresh but can be reheated covered.