I’m sharing my savory Korean BBQ steak rice bowls topped with a rich, spicy cream sauce that reimagines steak and rice with an unexpected fusion of bold, spicy, and creamy elements.
I didn’t expect these Korean BBQ steak rice bowls to become my new go to, but here we are. I seared thin slices of flank steak and piled them on hot rice, then drizzled a bright spicy cream sauce that gets its kick from gochujang.
It’s loud, a little messy, and somehow exactly what dinner needed after a long day. If you like Steak And Rice combos or are into casual Asian Cooking twists you’ll probably want to try this, even if you think you know all the BBQ tricks.
I keep finding reasons to make it again.
Ingredients
- Thin sliced steak gives rich protein, iron and deep savory beef flavor.
- Brings salty umami, low sodium still salty, balances sweet and savory.
- Adds caramel sweetness, quick browning and a touch of molasses flavor.
- Fermented chili paste add spicy depth, umami and slight fermented tang.
- Creamy base for spicy sauce, adds fat and silky mouthfeel.
- Sticky, chewy rice that soaks up sauce, carbs for energy, comforting.
- Tiny amount gives toasty aroma, rich nuttiness and flavor pop.
- Bright, oniony crunch, adds freshness and color, makes it feel lighter.
- Spicy fermented cabbage, probiotics and tang, great contrast to rich steak.
Ingredient Quantities
- Steak and marinade
- 1 lb flank or skirt steak thinly sliced against the grain
- 1/4 cup low sodium soy sauce
- 2 tbsp brown sugar packed
- 1 tbsp sesame oil
- 2 tbsp mirin or 1 tbsp rice vinegar optional
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/4 tsp black pepper
- Rice and cooking
- 3 cups cooked short grain white rice (about 1 1/4 cups uncooked)
- 2 tbsp neutral oil (vegetable or canola) for cooking
- Salt and black pepper to taste
- Spicy cream sauce
- 1/2 cup mayonnaise (Kewpie or regular)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sriracha optional
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1-2 tbsp water to thin if needed
- Toppings and garnishes
- 3 scallions thinly sliced
- 1 small cucumber julienned or sliced
- 1 small carrot julienned
- 2 tbsp toasted sesame seeds
- Kimchi for serving optional
- 1 sheet toasted nori cut into strips optional
- Lime wedges optional
How to Make this
1. Make the marinade: whisk together 1/4 cup low sodium soy sauce, 2 tbsp packed brown sugar, 1 tbsp sesame oil, 2 tbsp mirin or 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger and 1/4 tsp black pepper. Add the thinly sliced 1 lb flank or skirt steak, toss to coat and marinate 20 minutes at room temp or up to 4 hours in the fridge.
2. While the steak marinates, cook or reheat the rice so you have about 3 cups hot short grain rice. If reheating, sprinkle a little water on the rice and cover to steam so it gets fluffy again; season lightly with salt if you like.
3. Make the spicy cream sauce: in a bowl mix 1/2 cup mayonnaise, 2 tbsp gochujang, 1 tbsp sriracha if you want extra heat, 1 tbsp rice vinegar or lime juice, 1 tsp sesame oil and 1 tsp sugar or honey. Add 1 to 2 tbsp water to thin to a drizzling consistency, taste and adjust for sweetness or tang.
4. Heat a large skillet or cast iron over high heat and add 2 tbsp neutral oil. Remove steak from the marinade and pat slices dry with paper towels so they sear, not steam. Reserve the leftover marinade if you want to use it as a glaze but boil it for at least 1-2 minutes first to kill raw juices.
5. Sear the steak in a single layer, dont overcrowd the pan; cook in batches if needed. Thin slices will take about 1 to 2 minutes per side for medium rare to medium, longer if you like it well done. Season lightly with salt and black pepper while cooking.
6. If using reserved marinade, pour it into the hot skillet after the steak is done and boil for 1 minute, then toss the cooked steak briefly in the reduced glaze to coat. Let the steak rest 1 to 2 minutes so juices redistribute.
7. Prep toppings while steak rests: thinly slice 3 scallions, julienne 1 small cucumber and 1 small carrot, cut 1 sheet toasted nori into strips and warm some kimchi if using. Have lime wedges and 2 tbsp toasted sesame seeds ready.
8. Assemble bowls: divide the warm rice between bowls, pile on the sliced steak, drizzle generous amounts of the spicy cream sauce, scatter scallions, cucumber, carrot, sesame seeds, nori strips and kimchi. Squeeze lime over everything if you like.
9. Final tips: cook the steak hot and fast so it stays tender, taste the sauce and tweak sugar or vinegar to balance heat, and serve immediately because the cream sauce and rice are best hot and fresh.
Equipment Needed
1. Large mixing bowl (or big zip-top bag) for the marinade
2. Small bowl and whisk or fork for the spicy cream sauce
3. Measuring cups and measuring spoons
4. Sharp chef’s knife and cutting board, youll slice the steak against the grain
5. Large heavy skillet or cast iron pan for searing
6. Tongs and a spatula for flipping and tossing
7. Paper towels to pat the steak dry and catch drips
8. Rice cooker or medium saucepan with lid for the rice
9. Small saucepan to boil reserved marinade plus a spoon
FAQ
Korean BBQ Steak Rice Bowls With Spicy Cream Sauce Recipe Substitutions and Variations
- Steak (1 lb flank or skirt, thinly sliced)
- Ribeye or sirloin, thinly sliced, a bit richer and more tender — use same amount
- Thinly sliced boneless chicken thighs, marinate longer and cook till just done
- Extra-firm tofu, pressed and sliced, marinate well and pan-sear for a vegetarian option
- Portobello or oyster mushrooms, sliced thick, great for a meaty veg swap
- Low sodium soy sauce (1/4 cup)
- Tamari, 1:1 swap, gluten free and almost identical flavor
- Coconut aminos, slightly sweeter and less salty, use a little more if needed
- Regular soy sauce, use same amount but cut added salt elsewhere
- Bragg liquid aminos, similar umami, use 1:1
- Gochujang (2 tbsp)
- Sambal oelek mixed with 1 tsp sugar or honey, similar heat but less depth
- Sriracha plus 1 tsp miso or a touch of soy and sugar, for sweetness and umami
- Gochugaru (Korean chili flakes) blended with a bit of miso or tomato paste and sugar
- Harissa in a pinch, but reduce amount and balance sweetness, it’s more aromatic
- Mayonnaise (Kewpie or regular, 1/2 cup)
- Regular mayo, 1:1 swap if you don’t have Kewpie
- Greek yogurt thinned with a little oil or mayo, tangier and lighter
- Vegan mayo, 1:1, keeps it egg-free but similar texture
- Sour cream mixed half and half with mayo, for a tangy creamier sauce
Pro Tips
1. Pat the steak slices bone dry before you cook them and preheat the pan until the oil is almost smoking. This gives a proper crust instead of steaming the meat, and you only need to flip once. If you saved the marinade, boil it for a minute or two and reduce it into a quick glaze to toss the cooked steak in.
2. Marinate at least 20 minutes but not forever — four hours is plenty, any longer and the texture can get mushy. If you marinated in the fridge, let the steak sit 20 minutes at room temp before cooking so it cooks evenly.
3. Don’t serve cold rice. To revive leftover rice sprinkle a little water over it, cover and microwave or steam until hot, then fluff with a fork and drizzle a tiny bit of sesame oil and salt. For a fun textural contrast toss the hot rice in a hot pan with a little oil to get some crisp bits.
4. Make the spicy mayo ahead and taste it. Thin with one or two tablespoons of water or a squeeze of lime if it’s too thick, add a pinch more sugar if the gochujang is bitter, and use Kewpie if you want it richer. Put it in a squeeze bottle for a prettier drizzle and less mess.
Korean BBQ Steak Rice Bowls With Spicy Cream Sauce Recipe
I’m sharing my savory Korean BBQ steak rice bowls topped with a rich, spicy cream sauce that reimagines steak and rice with an unexpected fusion of bold, spicy, and creamy elements.
4
servings
752
kcal
Equipment: 1. Large mixing bowl (or big zip-top bag) for the marinade
2. Small bowl and whisk or fork for the spicy cream sauce
3. Measuring cups and measuring spoons
4. Sharp chef’s knife and cutting board, youll slice the steak against the grain
5. Large heavy skillet or cast iron pan for searing
6. Tongs and a spatula for flipping and tossing
7. Paper towels to pat the steak dry and catch drips
8. Rice cooker or medium saucepan with lid for the rice
9. Small saucepan to boil reserved marinade plus a spoon
Ingredients
-
Steak and marinade
-
1 lb flank or skirt steak thinly sliced against the grain
-
1/4 cup low sodium soy sauce
-
2 tbsp brown sugar packed
-
1 tbsp sesame oil
-
2 tbsp mirin or 1 tbsp rice vinegar optional
-
2 cloves garlic minced
-
1 tsp fresh ginger grated
-
1/4 tsp black pepper
-
Rice and cooking
-
3 cups cooked short grain white rice (about 1 1/4 cups uncooked)
-
2 tbsp neutral oil (vegetable or canola) for cooking
-
Salt and black pepper to taste
-
Spicy cream sauce
-
1/2 cup mayonnaise (Kewpie or regular)
-
2 tbsp gochujang (Korean chili paste)
-
1 tbsp sriracha optional
-
1 tbsp rice vinegar or lime juice
-
1 tsp sesame oil
-
1 tsp sugar or honey
-
1-2 tbsp water to thin if needed
-
Toppings and garnishes
-
3 scallions thinly sliced
-
1 small cucumber julienned or sliced
-
1 small carrot julienned
-
2 tbsp toasted sesame seeds
-
Kimchi for serving optional
-
1 sheet toasted nori cut into strips optional
-
Lime wedges optional
Directions
- Make the marinade: whisk together 1/4 cup low sodium soy sauce, 2 tbsp packed brown sugar, 1 tbsp sesame oil, 2 tbsp mirin or 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger and 1/4 tsp black pepper. Add the thinly sliced 1 lb flank or skirt steak, toss to coat and marinate 20 minutes at room temp or up to 4 hours in the fridge.
- While the steak marinates, cook or reheat the rice so you have about 3 cups hot short grain rice. If reheating, sprinkle a little water on the rice and cover to steam so it gets fluffy again; season lightly with salt if you like.
- Make the spicy cream sauce: in a bowl mix 1/2 cup mayonnaise, 2 tbsp gochujang, 1 tbsp sriracha if you want extra heat, 1 tbsp rice vinegar or lime juice, 1 tsp sesame oil and 1 tsp sugar or honey. Add 1 to 2 tbsp water to thin to a drizzling consistency, taste and adjust for sweetness or tang.
- Heat a large skillet or cast iron over high heat and add 2 tbsp neutral oil. Remove steak from the marinade and pat slices dry with paper towels so they sear, not steam. Reserve the leftover marinade if you want to use it as a glaze but boil it for at least 1-2 minutes first to kill raw juices.
- Sear the steak in a single layer, dont overcrowd the pan; cook in batches if needed. Thin slices will take about 1 to 2 minutes per side for medium rare to medium, longer if you like it well done. Season lightly with salt and black pepper while cooking.
- If using reserved marinade, pour it into the hot skillet after the steak is done and boil for 1 minute, then toss the cooked steak briefly in the reduced glaze to coat. Let the steak rest 1 to 2 minutes so juices redistribute.
- Prep toppings while steak rests: thinly slice 3 scallions, julienne 1 small cucumber and 1 small carrot, cut 1 sheet toasted nori into strips and warm some kimchi if using. Have lime wedges and 2 tbsp toasted sesame seeds ready.
- Assemble bowls: divide the warm rice between bowls, pile on the sliced steak, drizzle generous amounts of the spicy cream sauce, scatter scallions, cucumber, carrot, sesame seeds, nori strips and kimchi. Squeeze lime over everything if you like.
- Final tips: cook the steak hot and fast so it stays tender, taste the sauce and tweak sugar or vinegar to balance heat, and serve immediately because the cream sauce and rice are best hot and fresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 363g
- Total number of serves: 4
- Calories: 752kcal
- Fat: 50.5g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 7.5g
- Monounsaturated: 32.5g
- Cholesterol: 79mg
- Sodium: 625mg
- Potassium: 479mg
- Carbohydrates: 43g
- Fiber: 1.8g
- Sugar: 10g
- Protein: 29g
- Vitamin A: 1275IU
- Vitamin C: 2mg
- Calcium: 38mg
- Iron: 3.8mg