Korean BBQ Steak Rice Bowls with Spicy Cream Sauce: A Quick Asian Fusion Dinner You’ll Crave All Week

If you’re craving something bold, saucy, and totally satisfying, these Korean BBQ Steak Rice Bowls will hit every note. Imagine juicy, caramelized bites of grilled steak tossed in a sweet-and-spicy gochujang glaze, served over fluffy rice, and drizzled with a creamy, tangy spicy cream sauce that ties everything together. Hungry yet?

This easy dinner is a flavor-packed dream for busy nights when you want takeout vibes without the delivery fee—or the guilt. It’s got that perfect Asian fusion twist: smoky, savory steak meets cool, creamy spice in one beautiful, satisfying bowl.

As someone who believes the kitchen is where love and creativity meet, I can promise that once you try this rice bowl recipe, it’ll become part of your weekly rotation. It’s comforting, colorful, and just exciting enough to make you feel like you’re cooking something special—without actually working too hard for it.

Why You’ll Love These Korean BBQ Steak Rice Bowls

• Quick and easy: From fridge to table in under 40 minutes.

• Customizable: Works with any type of rice or even quinoa for a healthy twist.

• Flavor bomb: Sweet, spicy, smoky, and creamy all at once.

• Perfect weeknight dinner: A crowd-pleaser that even picky eaters will devour.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Hartwellen
• Total Time: 20–40 minutes (depending on marination)
• Yield: 2–4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Korean BBQ Steak Rice Bowls are a flavor-packed Asian fusion dinner featuring tender grilled steak glazed in a sweet-and-spicy gochujang sauce, served over fluffy rice, and topped with a creamy sriracha-spiked sauce. It’s bold, balanced, and irresistibly comforting—a perfect weeknight meal that delivers restaurant-quality taste in under 40 minutes.

---

Ingredients

Scale 1x2x3x

For the Steak:

• 1 lb (450 g) beef steak (flank, skirt, or New York strip), cut into 1-inch cubes

• 1 tbsp (15 ml) soy sauce

• 1 tbsp (15 g) gochujang (Korean chili paste)

• 1 tbsp (15 ml) honey

• 1 tsp (5 ml) sesame oil

• 1 tsp (3 g) garlic powder

• ½ tsp (1 g) onion powder

• ¼ tsp (1.5 g) salt

• ⅛ tsp (0.5 g) black pepper

For the Rice:

• 1 cup (195 g) cooked rice (white, brown, or jasmine)

For the Spicy Cream Sauce:

• ½ cup (120 g) mayonnaise

• ¼ cup (60 g) sour cream

• 1 tbsp (15 ml) sriracha

• ¼ tsp (1.5 g) salt

• ⅛ tsp (0.5 g) black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

• Marinate the Steak: In a bowl, whisk soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Add steak cubes, toss to coat, and refrigerate for at least 30 minutes.

• Cook the Steak: Heat a grill pan or skillet over medium-high heat. Cook steak cubes for 3–4 minutes per side until caramelized and tender. Let rest for 3–5 minutes.

• Make the Spicy Cream Sauce: In a small bowl, whisk mayonnaise, sour cream, sriracha, salt, and pepper until smooth. Adjust spice level to taste.

• Assemble the Bowls: Spoon rice into serving bowls, top with warm steak, and drizzle generously with spicy cream sauce.

• Garnish: Add sesame seeds, chopped green onions, or a light drizzle of sesame oil for extra flavor.

Notes

Letting the steak rest keeps it juicy.

Substitute chicken, shrimp, or tofu for a different protein.

No gochujang? Mix chili garlic sauce with ketchup for a quick alternative.

The spicy cream sauce also doubles as a dip for fries or veggies.

For meal prep, store sauce separately and add just before serving.

• Prep Time: 10 minutes (+30 minutes marinating)
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling / Pan-Seared
• Cuisine: Asian Fusion

Ingredients

For the Steak:

• 1 lb (450 g) beef steak (flank, skirt, or New York strip), cut into 1-inch cubes

• 1 tablespoon (15 ml) soy sauce

• 1 tablespoon (15 g) gochujang (Korean chili paste)

• 1 tablespoon (15 ml) honey

• 1 teaspoon (5 ml) sesame oil

• 1 teaspoon (3 g) garlic powder

• ½ teaspoon (1 g) onion powder

• ¼ teaspoon (1.5 g) salt

• ⅛ teaspoon (0.5 g) black pepper

For the Rice:

• 1 cup (195 g) cooked rice (white, brown, or jasmine)

For the Spicy Cream Sauce:

• ½ cup (120 g) mayonnaise

• ¼ cup (60 g) sour cream

• 1 tablespoon (15 ml) sriracha

• ¼ teaspoon (1.5 g) salt

• ⅛ teaspoon (0.5 g) black pepper

How to Make Korean BBQ Steak Rice Bowls

1. Marinate the Steak:
   In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Toss in steak cubes to coat evenly. Cover and refrigerate for at least 30 minutes—or up to 2 hours if you have the time.

2. Cook the Steak:
   Heat a grill pan or skillet over medium-high heat. Add the marinated steak cubes in a single layer. Cook for 3–4 minutes per side until browned and caramelized. Remove from heat and let rest for 3–5 minutes.

3. Make the Spicy Cream Sauce:
   Whisk mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl. Adjust the heat level to your liking—add extra sriracha if you love a good kick!

4. Assemble the Bowls:
   Spoon rice into bowls, top with warm steak, and drizzle generously with spicy cream sauce. Garnish with sesame seeds, green onions, or a drizzle of sesame oil if desired.

Cooking Tips

• Don’t skip the rest time: Letting the steak rest after cooking keeps it juicy and flavorful.

• No gochujang? Try chili garlic sauce or a mix of ketchup and chili paste for a quick substitute.

• Sauce magic: This spicy cream sauce doubles as a dip for fries or veggies—make extra, trust me!

• Meal prep win: Cook the steak and rice ahead of time, then assemble bowls during the week.

• Grill it outdoors: If the weather’s nice, fire up the grill for that extra smoky flavor.

Olivia’s Kitchen Story

This rice bowl recipe was born out of one of those “what’s-for-dinner” moments. You know the kind—when you open the fridge, stare blankly, and hope inspiration magically appears. I had a little steak, some rice, and half a bottle of sriracha staring back at me. A quick mix of Korean-inspired marinade, a creamy sauce experiment, and voilà—dinner magic.

It’s now one of my favorite dishes to whip up after a long day. The way the spicy cream sauce melts into the hot rice? Pure comfort. Every time I make it, I’m reminded that sometimes, the best meals come from a little improvisation and a lot of love.

What to Serve with Korean BBQ Steak Rice Bowls

These bowls are a complete meal on their own, but if you want to elevate your dinner table, here are a few pairing ideas:

• Steamed or roasted veggies: Broccoli, carrots, or bok choy balance the richness.

• Cucumber salad: Crisp and refreshing, it cools the spice perfectly.

• Kimchi: Adds tang and that authentic Korean kick.

• Eggs: Top your bowl with a fried or soft-boiled egg for extra decadence.

• Edamame or dumplings: Great appetizers that complement the Asian fusion flavors.

How to Store Korean BBQ Steak Rice Bowls

If you somehow have leftovers (which is rare in my house!), here’s how to keep them fresh:

• Refrigerate: Store steak, rice, and sauce separately in airtight containers for up to 3 days.

• Reheat: Warm the steak and rice gently in the microwave or skillet, then drizzle on fresh sauce.

• Freeze: The steak and rice freeze well—just skip the sauce until serving time. Thaw overnight in the fridge before reheating.

Avoid reheating with sauce already added—it can separate and lose its creamy texture. Fresh drizzle is always best!

FAQs

Can I use chicken or tofu instead of steak?

Absolutely! This marinade works beautifully with chicken thighs, shrimp, or even crispy tofu for a meatless option.

Is gochujang really spicy?

It has a mild, sweet heat—nothing overwhelming. You can always adjust by using less (or more!) depending on your spice tolerance.

Can I make this ahead for lunch prep?

Yes! Assemble in containers with sauce on the side, and you’ve got a flavorful lunch ready to grab all week.

What’s the best rice to use?

White rice is classic, but brown rice or jasmine rice adds a lovely nutty flavor.

Can I grill the steak outdoors?

Definitely! Grilling adds smoky depth that makes these bowls taste restaurant-worthy.

A Flavorful Finish

These Korean BBQ Steak Rice Bowls are everything you want in an easy dinner: flavorful, balanced, and deeply comforting. The sweet-spicy glaze on the grilled steak paired with that creamy sriracha drizzle makes each bite a tiny explosion of joy.

So next time you’re tempted to order takeout, grab your skillet instead. In under 40 minutes, you’ll have a homemade Asian fusion masterpiece that might just make you forget your favorite restaurant.

Tie on your apron, pour yourself a glass of something nice, and let’s bring a little Korean BBQ magic to your dinner table tonight.

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