Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes; 1 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp honey; 1 tsp sesame oil; 1 tsp garlic powder; ½ tsp onion powder; ¼ tsp salt; ⅛ tsp black pepper; 1 cup cooked rice (white, brown, or jasmine); ½ cup mayonnaise; ¼ cup sour cream; 1 tbsp sriracha; ¼ tsp salt; ⅛ tsp black pepper

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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delicious fusion of tender, flavorful beef paired with a creamy, spicy topping. This easy-to-make dish is perfect for a satisfying weeknight meal that feels both comforting and exciting.

A bowl filled with white rice at the bottom layer is topped with pieces of grilled beef that have a dark brown, slightly charred color. There are creamy white sauce drizzles and reddish-brown spicy sauce streaks scattered over the beef. Chopped green onions are spread on top, adding a fresh green color, and some light tan sesame seeds are sprinkled over the dish. The bowl itself is dark, sitting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
1 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp honey
1 tsp sesame oil
1 tsp garlic powder
½ tsp onion powder
¼ tsp salt
⅛ tsp black pepper
1 cup cooked rice (white, brown, or jasmine)
½ cup mayonnaise
¼ cup sour cream
1 tbsp sriracha
¼ tsp salt (for sauce)
⅛ tsp black pepper (for sauce)

Instructions

Step 1: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes and toss well to coat. Let the steak marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 2: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak cubes for 3 to 4 minutes per side until they reach your desired level of doneness. Remove from heat and let the steak rest for a few minutes.
Step 3: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Taste and adjust seasoning as needed for your preferred spice level.
Step 4: To assemble, place a scoop of cooked rice into each bowl. Top with the cooked steak cubes, then drizzle generously with the spicy cream sauce. Serve immediately and enjoy.

Tips & Variations

For a vegetarian version, substitute the steak with marinated tofu or mushrooms.
Use jasmine rice for a fragrant bowl or brown rice for added fiber and nutrients.
Add sliced green onions or sesame seeds on top for extra texture and flavor.
If you prefer less heat, reduce the amount of sriracha or gochujang in the recipe.

Storage

Store leftover steak, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and rice gently in a skillet or microwave, then drizzle with sauce before serving. The spicy cream sauce can be stored for up to 5 days in the fridge.

How to Serve

A white bowl filled with a bed of white rice at the bottom, topped with several slices of grilled steak arranged in layers, showing a dark charred outside and pink inside. The steak slices are covered with a creamy orange sauce, drizzled evenly, and sprinkled with chopped green herbs on top. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, flank, skirt, or New York strip steak all work well due to their flavor and texture. Choose cuts that are good for quick cooking and slicing into cubes.

Is gochujang very spicy?

Gochujang has a mild to moderate heat with a sweet, savory flavor. If you’re sensitive to spice, start with less and adjust to taste. It adds authentic Korean flavor beyond just heat.