If you’re craving a dish that bursts with flavor and brings a perfect balance of spicy, savory, and sweet in every bite, then this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is your new go-to. Tender flank steak soaked in a rich marinade is grilled to perfection and served atop fluffy rice, all elevated by a creamy, spicy sauce that adds a thrilling kick. It’s a wonderful way to enjoy the vibrant flavors of Korean BBQ in the comfort of your own home, transforming simple ingredients into a meal that feels like a celebration with every spoonful.
Ingredients You’ll Need
These ingredients are truly the heart and soul of this dish, each playing a specific role to build layers of flavor, texture, and eye-catching color on your plate. Having them on hand means you’re ready to create something extraordinary without fuss.
- 1 lb flank steak: The star protein that soaks up the marinade beautifully and grills with a great texture.
- 1/4 cup soy sauce: Adds a salty, umami-rich base to the marinade that brings depth to every bite.
- 1/4 cup brown sugar: Balances the soy sauce with a gentle sweetness that caramelizes during grilling.
- 2 tablespoons sesame oil: Infuses a nutty aroma that is signature in Korean cooking.
- 3 cloves minced garlic: Provides a pungent sharpness that wakes up the palate.
- 1 tablespoon grated fresh ginger: Adds a fresh, zesty bite that brightens the marinade.
- 2 cups cooked white rice: The comforting, neutral base to soak up all the vibrant layers of flavor.
- 1/2 cup sliced green onions: Offers a fresh crunch and a splash of vibrant green color.
- 1 tablespoon sesame seeds: Sprinkled on top for visual appeal and a subtle nutty crunch.
- Salt and pepper to taste: To season everything perfectly without overpowering the natural flavors.
- 1/4 cup mayonnaise: Forms the creamy base of the spicy cream sauce with a smooth texture.
- 1 tablespoon sriracha sauce: Delivers the hallmark spicy heat that complements the richness of the steak.
- 1 teaspoon lime juice: Adds a citrusy brightness that cuts through the richness beautifully.
- 1 teaspoon honey: Rounds out the sauce with a subtle sweet finish to balance the spice.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Step 1: Marinate the Steak
Begin by mixing soy sauce, brown sugar, sesame oil, minced garlic, and fresh grated ginger in a bowl. This is where all the magic starts—the blend of salty, sweet, nutty, and aromatic flavors will infuse your flank steak with irresistible depth. Coat the steak thoroughly in this marinade and let it rest for at least 30 minutes to soak up all those flavors.
Step 2: Prepare the Rice
While your steak marinates, cook the white rice according to the package instructions. The rice acts as a fluffy and mild canvas that perfectly balances out the bolder steak and spicy cream sauce to come.
Step 3: Grill the Steak
Heat your grill or grill pan over medium-high heat. Cook the marinated flank steak for about 4 to 5 minutes on each side, depending on your preferred doneness. Once cooked to perfection, let the steak rest for a few minutes so the juices redistribute, ensuring every slice stays juicy and tender before you cut it thinly for your bowls.
Step 4: Make the Spicy Cream Sauce
In a small bowl, combine mayonnaise, sriracha sauce, lime juice, and honey. This spicy cream sauce is the pièce de résistance of the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe, adding a luscious heat and tang that ties all the ingredients together in the most delicious way.
Step 5: Assemble Your Bowls
Place a generous scoop of cooked rice in each bowl, layer it with tender slices of grilled steak, and sprinkle with fresh green onions. Drizzle the vibrant spicy cream sauce over the top, then finish off with a sprinkle of toasted sesame seeds for that final touch of texture and flavor.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Garnishes
Garnishing your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe is a chance to add dimension and freshness. Thinly sliced cucumbers, pickled radishes, or shredded carrots offer a cool crunch that contrasts beautifully with the warm, savory steak. A few extra sesame seeds or a sprinkle of chili flakes can kick up the heat and add visual appeal.
Side Dishes
Consider pairing these bowls with simple, complementary sides like steamed or sautéed bok choy, kimchi for that authentic Korean tang, or a refreshing seaweed salad. These options keep the meal balanced and allow each bite of your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe to shine.
Creative Ways to Present
Want to impress your guests or make each serving feel special? Try building the bowls in mason jars for a casual dinner party or layering the ingredients in clear glass bowls to show off all the vibrant colors. Adding edible flowers or microgreens can also turn this humble dish into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe components separately for best results: keep the steak and rice refrigerated in airtight containers, and the sauce chilled in a small jar or container. This prevents the rice from becoming soggy and the steak from losing its texture.
Freezing
You can freeze the cooked steak slices, but it’s best to freeze them on their own or combined with some of the marinade to maintain moisture. Rice freezes well too if stored in airtight containers, though the texture might change slightly. Avoid freezing the spicy cream sauce, as mayonnaise-based sauces can separate when thawed.
Reheating
Reheat the steak and rice gently in the microwave or on the stovetop to avoid drying them out—covering with a damp paper towel can help keep moisture in. Add the spicy cream sauce fresh after reheating to preserve its creamy texture and vibrant flavor.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its flavor and texture, you can substitute with skirt steak, sirloin, or even ribeye depending on your preference and budget. Just adjust grilling time accordingly to avoid overcooking.
Is this recipe very spicy?
The spicy cream sauce has a nice kick from the sriracha, but it’s balanced with mayonnaise and honey, so it’s moderate in heat. You can always adjust the amount of sriracha to make it milder or spicier to suit your taste.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free soy sauce to make this Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe gluten-free without sacrificing any flavor.
What rice works best for these bowls?
Japanese short-grain white rice or jasmine rice are both excellent choices here—they’re sticky enough to pick up the sauce yet fluffy to complement the steak perfectly.
Can I prepare the marinade and sauce ahead of time?
Definitely! The marinade can be mixed and refrigerated a day ahead, which actually helps deepen the flavors. The spicy cream sauce can also be prepared the day before; just give it a quick stir before serving.
Final Thoughts
You really can’t go wrong with these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe. It’s the kind of dish that feels both special and approachable, perfect for weeknights or casual entertaining. The harmony of flavors and textures will keep you coming back for more, and once you’ve tried it, this recipe will easily become a staple in your kitchen. Give it a go and enjoy every delicious bite!
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Description
These Korean BBQ Steak Rice Bowls feature tender marinated flank steak grilled to perfection, served over fluffy white rice and topped with a spicy and creamy sriracha sauce. Garnished with sliced green onions and toasted sesame seeds, this dish offers a delicious balance of sweet, savory, and spicy flavors in just 45 minutes.
Ingredients
Steak and Marinade
- 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
Rice and Toppings
- 2 cups cooked white rice
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the Marinade and Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Place the flank steak in the mixture, ensuring it is well coated. Marinate for at least 30 minutes to allow the flavors to penetrate the meat.
- Cook the Rice: While the steak is marinating, cook the white rice according to the package instructions until fluffy and warm.
- Grill the Steak: Preheat the grill to medium-high heat. Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 4 to 5 minutes per side, or until it reaches your desired level of doneness. Once cooked, let the steak rest for a few minutes before slicing it thinly against the grain.
- Make the Spicy Cream Sauce: In a small bowl, mix together the mayonnaise, sriracha sauce, lime juice, and honey until smooth and combined to create a spicy, tangy sauce.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with sliced grilled steak and sprinkle with sliced green onions. Drizzle the spicy cream sauce over the top and finish by sprinkling sesame seeds for added texture and nuttiness.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the marinade.
- If you don’t have a grill, a grill pan or skillet can be used to cook the steak.
- Use brown rice or cauliflower rice as a healthier alternative to white rice.
- The spicy cream sauce can be adjusted to your preferred heat level by adding more or less sriracha.
- Letting the steak rest after grilling helps keep it juicy and tender.
