If you’re craving something packed with bold flavors, vibrant textures, and just the right amount of kick, you’re going to love this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. This dish effortlessly combines tender, marinated flank steak grilled to perfection, fluffy white rice, fresh green onions, and a luscious spicy cream sauce that’s both cooling and fiery. Each bite offers a beautiful balance of sweet, savory, and spicy notes that will quickly make this one of your go-to meals for weeknights or casual gatherings.
Ingredients You’ll Need
The magic of this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe lies in its simple but essential ingredients. Each component plays a crucial role—from the rich umami of soy sauce and the fragrant punch of garlic and ginger to the creamy heat of the spicy sauce topping.
- 1 lb flank steak: Choose a good-quality cut for tender, juicy meat when grilled.
- 1/4 cup soy sauce: Provides a deep, salty base that’s unmistakably Korean.
- 1/4 cup brown sugar: Adds just the right touch of sweetness to balance the savory marinade.
- 2 tablespoons sesame oil: Delivers a nutty aroma and rich flavor to the meat.
- 3 cloves minced garlic: Fresh garlic infuses the marinade with pungent warmth.
- 1 tablespoon grated fresh ginger: Gives a bright, spicy zing that lifts the whole dish.
- 2 cups cooked white rice: The perfect neutral base to soak up every bit of flavor.
- 1/2 cup sliced green onions: Adds color and a sharp, fresh bite.
- 1 tablespoon sesame seeds: Toasted lightly for crunch and nutty goodness.
- Salt and pepper to taste: Enhances and balances all the flavors.
- 1/4 cup mayonnaise: Forms the creamy base of the spicy sauce.
- 1 tablespoon sriracha sauce: Brings the spicy heat that makes the sauce unforgettable.
- 1 teaspoon lime juice: Adds a zesty brightness to the cream sauce.
- 1 teaspoon honey: Balances the heat with a gentle sweetness.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Start by whisking together soy sauce, brown sugar, sesame oil, garlic, and ginger in a medium bowl. This marinade is where the magic begins, infusing the flank steak with a perfect harmony of sweet, salty, and aromatic flavors. Place the steak in the bowl and make sure it’s fully coated. Let it rest in the fridge for at least 30 minutes to soak up all those incredible tastes.
Step 2: Prepare the Rice
While the steak marinates, cook your white rice according to the package instructions. Fluffy rice is the foundation of this dish, acting as a soft, neutral canvas that soaks up the richness of the meat and sauce.
Step 3: Grill the Steak
Once marinated, it’s time to fire up your grill for the flank steak. Cook it for 4 to 5 minutes on each side, aiming for your desired doneness—medium-rare to medium works beautifully here. After grilling, allow the steak to rest for a few minutes before slicing it thinly across the grain. This step ensures juicy, tender bites every time.
Step 4: Make the Spicy Cream Sauce
In a small bowl, blend together mayonnaise, sriracha, lime juice, and honey. This spicy cream sauce perfectly complements the savory steak with a smooth, tangy, and fiery kick that brings the whole Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe to life.
Step 5: Assemble the Bowls
Start with a generous scoop of white rice, then layer on the sliced steak. Sprinkle sliced green onions on top for freshness, drizzle heavily with the spicy cream sauce, and finish with a scattering of toasted sesame seeds for texture and visual appeal. The combination of colors, flavors, and textures in these bowls will absolutely delight your senses.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
For an extra pop of flavor and color, consider garnishing your bowls with thinly sliced red chili peppers for heat, a sprinkle of chopped cilantro for freshness, or even a wedge of lime on the side. These simple additions can elevate the dish and let everyone customize their bowl just the way they like it.
Side Dishes
This recipe pairs wonderfully with light and crunchy side dishes. A crisp cucumber salad or pickled vegetables provide a refreshing contrast to the rich BBQ steak. Kimchi is another fantastic option if you want to keep the Korean theme going strong.
Creative Ways to Present
If you’re serving this at a casual dinner or gathering, consider letting guests assemble their own bowls buffet-style. Lay out the rice, steak, sauce, and all toppings separately—this interactive presentation adds a fun twist and lets everyone build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the steak and rice in an airtight container in the refrigerator for up to 3 days. Keep the spicy cream sauce separate to maintain its creamy texture and prevent the rice from getting soggy.
Freezing
You can freeze the cooked steak and rice, but it’s best to do so without the sauce. Portion them into freezer-safe containers and label them for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
When you’re ready to enjoy leftovers, gently reheat the steak and rice in a skillet or microwave. Add the spicy cream sauce fresh after reheating to keep the vibrant flavors intact.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak is perfect for this recipe due to its flavor and texture, skirt or sirloin steak can also work well if that’s what you have available.
How spicy is the cream sauce?
The sauce offers a moderate heat that’s balanced by the creamy mayonnaise and sweet honey. You can adjust the amount of sriracha to make it milder or spicier according to your taste.
Is this recipe gluten-free?
This recipe can be gluten-free if you use gluten-free soy sauce. Always check labels to ensure there are no hidden gluten ingredients.
Can I prepare this recipe vegetarian?
While this specific recipe is steak-focused, you can swap the meat for grilled tofu or mushrooms and still enjoy similar flavor dynamics with the marinade and spicy sauce.
What can I substitute for mayonnaise in the spicy cream sauce?
You can use Greek yogurt or a vegan mayo alternative to achieve a similar creamy texture with a tangy flavor.
Final Thoughts
There’s something truly satisfying about a meal that hits all the right notes—sweet, spicy, savory, fresh, and creamy—and this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe delivers just that. It’s easy enough for a weeknight but impressive enough to share with friends. Once you try it, I’m sure it will become one of your favorite dishes to revisit over and over. Give it a go; your taste buds will thank you!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Description
Delicious Korean BBQ Steak Rice Bowls featuring tender marinated flank steak grilled to perfection, served over fluffy white rice, and topped with a spicy, creamy sauce and fresh green onions. This flavorful dish combines sweet, savory, and spicy elements for a satisfying meal that’s ready in just 45 minutes.
Ingredients
For the Marinade and Steak
- 1 lb flank steak
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
For the Rice Bowl
- 2 cups cooked white rice
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
For the Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the Marinade and Marinate Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated fresh ginger. Mix well to create the marinade. Add the flank steak to the bowl and coat it thoroughly with the marinade. Cover and let it marinate for at least 30 minutes to absorb the flavors.
- Cook the Rice: Prepare the white rice according to package instructions, ensuring it is fluffy and fully cooked. Set aside and keep warm until ready to assemble the bowls.
- Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and season lightly with salt and pepper. Grill the steak for 4-5 minutes on each side or until it reaches your desired level of doneness. Once cooked, let the steak rest for a few minutes to retain juices, then slice it thinly against the grain.
- Make the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, sriracha sauce, lime juice, and honey until smooth and creamy. Adjust seasoning according to taste.
- Assemble the Rice Bowls: Divide the cooked white rice among four bowls. Top each bowl with sliced grilled steak and a generous drizzle of the spicy cream sauce. Garnish with sliced green onions and sprinkle with sesame seeds for added flavor and texture.
Notes
- Marinate the steak longer, up to 2 hours, for deeper flavor.
- Use jasmine or sushi rice for more authentic texture.
- Adjust sriracha in the sauce to control heat level.
- Resting the steak after grilling helps keep it tender and juicy.
- Serve with steamed or pickled vegetables for a complete meal.
