If you’re anything like me, dinner needs to be a balance of comforting, bold, and quick—especially after a long day. That’s why I’m obsessed with these Korean BBQ Steak Rice Bowls. With tender, marinated steak, vibrant veggies, and a tangy gochujang-infused spicy cream sauce, this dish brings restaurant-quality flavor to your kitchen without the fuss.

This easy steak bowl is the kind of meal that feels a little special, but doesn’t ask much of you. It’s great for a cozy date night, meal prep lunches, or just to shake things up when your usual chicken-and-rice rotation feels a bit tired. Plus, it’s flexible—use whatever veggies are lingering in your fridge!

Why You’ll Love These Korean BBQ Steak Rice Bowls

Ready in just 35 minutes (start to finish!)
Packed with protein and colorful veggies
That spicy cream sauce? Total flavor bomb.
Perfect for fans of Asian dinner flavors
Totally customizable with your favorite veggies or grains

Ingredients You’ll Need

For the Steak Marinade:

450g (1 lb) flank steak
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp grated ginger

For the Bowl:

1 cup cooked white or brown rice
1 cup mixed vegetables (bell peppers, broccoli, carrots)
2 tbsp vegetable oil for cooking

For the Spicy Cream Sauce:

1/2 cup sour cream
2 tbsp gochujang (Korean chili paste)
1 tbsp honey
1 tsp lime juice

Garnish:

Sesame seeds
Chopped green onions

How to Make Korean BBQ Steak Rice Bowls

Marinate the Steak:
Combine soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Add flank steak and coat well. Let marinate for at least 30 minutes.
Cook the Rice:
While the steak marinates, prepare rice according to package instructions. Keep warm.
Mix the Spicy Cream Sauce:
In a small bowl, whisk sour cream, gochujang, honey, and lime juice until smooth. Chill until ready to serve.
Prep the Veggies:
Cut your vegetables into bite-sized pieces.
Cook the Steak:
Heat 2 tbsp vegetable oil in a pan over medium-high heat. Remove steak from marinade and sear 4–5 minutes per side for medium-rare. Cook longer if desired.
Sauté the Veggies:
In the same pan, quickly sauté the veggies until just tender, about 3–5 minutes.
Slice the Steak:
Let the steak rest for a few minutes, then slice thinly against the grain.
Assemble the Bowl:
Add a scoop of rice to each bowl, top with steak slices and sautéed vegetables.
Top with Sauce and Garnish:
Drizzle with spicy cream sauce, then sprinkle with sesame seeds and green onions.

Tips for the Best Korean Beef Rice Bowl

Marinate Ahead: The longer it sits, the deeper the flavor. Overnight is amazing!
Slice Against the Grain: It makes the steak so much more tender.
Gochujang Heat: Adjust the gochujang in the spicy cream sauce to match your spice level.
Rice Options: Try jasmine, brown rice, or even cauliflower rice for a lighter option.
Vegetable Variety: Add zucchini, mushrooms, snap peas—whatever you love!

Olivia’s Bite-Sized Backstory

This recipe was born on one of those “what do I do with this flank steak?” nights. I had leftover gochujang from another recipe, some random veggies, and not a lot of time. By the time dinner hit the table, it was one of those “wait, this is actually incredible” moments. Even my picky eater husband went back for seconds.

Since then, this easy steak bowl has become a weeknight staple in our house. It’s fast, it’s fun, and it checks every box: hearty, flavorful, and just a little spicy.

What to Serve With Korean BBQ Steak Rice Bowls

You don’t need much, but if you want to round it out:

Steamed dumplings or potstickers
Kimchi for an extra zing
A crisp Asian slaw with sesame dressing
Iced jasmine tea or sparkling water with lime

These bowls are complete on their own, but a little extra never hurts.

How to Store Leftovers

Refrigerate: Keep steak, rice, veggies, and sauce in separate containers if possible. Good for up to 3 days.
Reheat: Warm rice and steak in the microwave or on the stovetop. Avoid overcooking the steak.
Sauce Tip: Serve the spicy cream sauce cold or at room temperature for best texture.

FAQs

Can I use another cut of steak?

Absolutely! Skirt steak or sirloin works great.

Is this recipe spicy?

The gochujang gives it a little kick, but the sour cream balances it out. You can always adjust to taste.

Can I make it dairy-free?

Yep! Swap sour cream for a dairy-free version or plain coconut yogurt.

Is this good for meal prep?

Totally. Just keep components separate and assemble when ready to eat.

This Korean BBQ Steak Rice Bowl is your weeknight dinner hero. It brings the bold, umami-rich punch of Korean flavors with a creamy twist that’ll have you licking the bowl. Give it a try, and don’t be surprised if it lands on repeat in your dinner rotation!

Discover more delicious recipes by following me on Facebook and Pinterest.

Korean BBQ Steak Rice Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia Hartwellen
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

Korean BBQ Steak Rice Bowls combine tender marinated flank steak, colorful vegetables, and fluffy rice, all topped with a bold gochujang-spiced cream sauce. This weeknight-ready dinner is flavorful, satisfying, and easy to customize with your favorite veggies or grains.

Ingredients

Scale

Steak Marinade:

450g (1 lb) flank steak
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp grated ginger

Bowl:

1 cup cooked white or brown rice
1 cup mixed vegetables (bell peppers, broccoli, carrots)
2 tbsp vegetable oil for cooking

Spicy Cream Sauce:

1/2 cup sour cream
2 tbsp gochujang (Korean chili paste)
1 tbsp honey
1 tsp lime juice

Garnish:

Sesame seeds
Chopped green onions

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Steak: Mix soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Coat steak and marinate at least 30 minutes.
Cook the Rice: Prepare rice according to package directions. Keep warm.
Make the Sauce: Whisk sour cream, gochujang, honey, and lime juice until smooth. Chill.
Prep Veggies: Cut vegetables into bite-sized pieces.
Cook the Steak: Heat oil in a skillet over medium-high heat. Sear steak 4–5 minutes per side (medium-rare) or longer as desired.
Sauté the Veggies: In the same skillet, sauté vegetables for 3–5 minutes until tender-crisp.
Slice Steak: Let rest, then slice thinly against the grain.
Assemble Bowls: Add rice to bowls, top with steak and veggies.
Finish: Drizzle with spicy cream sauce and garnish with sesame seeds and green onions.

Notes

Marinate longer (up to overnight) for deeper flavor.

Slice steak against the grain for tenderness.

Adjust gochujang for spice level.

Substitute rice with cauliflower rice or quinoa for a lighter option.

Use different veggies like zucchini, mushrooms, or snap peas.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course / Dinner
Method: Stovetop
Cuisine: Korean Fusion

Flavor-Packed and Weeknight-Ready: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce