If you’re like me, steak night usually feels like a big production—lots of sides, a sizzling grill, and a kitchen that looks like it survived a tornado. But what if I told you steak night could be just as satisfying (and far less chaotic) in the form of a cozy bowl? That’s where these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce come in.
This dish takes the best of Korean BBQ flavors—sweet, smoky, garlicky—and pairs them with tender steak cubes over fluffy rice. And then, just when you think it can’t get better, we drizzle it all with a spicy cream sauce that’s tangy, silky, and just the right amount of fiery.
It’s an Asian fusion recipe that works beautifully as a weeknight dinner but feels fancy enough for a Friday date night at home. Whether you’re feeding picky kids, a hungry spouse, or just yourself after a long day, these easy rice bowls deliver comfort, flavor, and zero fuss.
So grab that skillet and your favorite rice—you’re about to turn steak dinner into a bowl of pure happiness.
Why You’ll Love These Korean BBQ Steak Rice Bowls
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Quick & satisfying: Done in 30 minutes (plus a short marinade).
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Flavor-packed: Juicy steak cubes soaked in gochujang and soy sauce.
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Customizable: White rice, brown rice, or even cauliflower rice—your call.
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That sauce: The spicy cream sauce ties everything together like magic.
Ingredients You’ll Need
For the Steak:
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1 lb beef steak (flank, skirt, or New York strip), cubed
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1 tbsp soy sauce
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1 tbsp gochujang (Korean chili paste)
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1 tbsp honey
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1 tsp sesame oil
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1 tsp garlic powder
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½ tsp onion powder
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¼ tsp salt
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⅛ tsp black pepper
For the Rice:
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1 cup cooked rice (white, brown, or jasmine)
For the Spicy Cream Sauce:
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½ cup mayonnaise
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¼ cup sour cream
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1 tbsp sriracha
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¼ tsp salt
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⅛ tsp black pepper
Step-by-Step Instructions
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Marinate the steak: In a bowl, whisk soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Toss in steak cubes and let marinate 30 minutes (up to 2 hours for extra flavor).
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Cook the steak: Heat a skillet or grill pan over medium-high heat. Cook cubes for 3–4 minutes per side until caramelized and cooked to your liking. Rest for 5 minutes.
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Prepare the rice: If not already cooked, make your rice according to package instructions. Fluff with a fork.
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Make the sauce: In a small bowl, mix mayonnaise, sour cream, sriracha, salt, and pepper until smooth. Adjust heat level as desired.
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Assemble: Divide rice into bowls, top with steak, drizzle with spicy cream sauce, and garnish with sesame seeds or scallions.
Cooking Tips for the Perfect Steak Bowls
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Hot pan = flavor: Make sure your skillet is hot before adding the steak. That sear is what locks in the juices.
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Cut matters: Flank and skirt steak soak up marinade beautifully, while strip steak gives you a more tender bite.
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Rice swap: Try jasmine for a fragrant touch, or swap in quinoa or cauliflower rice for a lighter base.
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Sauce lover? Double the spicy cream sauce—you’ll want to dip everything in it.
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Make it a meal: Toss in some sautéed veggies like broccoli, carrots, or snap peas for color and crunch.
A Little Story from My Kitchen
The first time I made these Korean BBQ Steak Rice Bowls, it was a “let’s wing it” dinner. I had leftover rice, some steak in the fridge, and a jar of gochujang I’d been meaning to use. I threw it all together, added a quick sauce, and hoped for the best.
My husband’s reaction? He set down his fork halfway through and said, “You need to write this one down.” That’s how I knew this wasn’t just another weeknight experiment—it was a keeper.
Now, it’s one of those meals we crave when life feels a little too busy. It’s hearty but not heavy, flavorful but not fussy. And every time I make it, I think back to that first accidental creation, laughing at how the best recipes often come from improvising.
What to Serve with Korean BBQ Steak Rice Bowls
These bowls are pretty complete on their own, but if you want to round out the meal, here are some delicious ideas:
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Kimchi: Classic and tangy, it pairs beautifully with the spicy cream sauce.
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Pickled veggies: Quick-pickled cucumbers or radishes add crunch.
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Miso soup or egg drop soup: Light and warming as a starter.
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Fresh greens: A sesame-dressed cucumber salad or Asian slaw keeps it refreshing.
If you’re making these for guests, serve the bowls family-style and let everyone build their own—rice, steak, sauce, toppings. It’s interactive, fun, and makes dinnertime feel like an event.
How to Store Leftovers
Steak bowls make wonderful leftovers (if you manage to have any). Store cooked steak and rice separately in airtight containers in the fridge for up to 3 days. The spicy cream sauce will also keep in the fridge for about 4 days.
When reheating, warm the steak in a skillet over medium heat just until hot—don’t overcook, or it’ll dry out. Rice can be reheated in the microwave with a splash of water to bring back its fluffiness.
If you’d like to freeze the steak, marinate the cubes in a freezer bag and freeze raw. Then just thaw overnight in the fridge, cook as directed, and you’ve got dinner nearly ready to go.
FAQs
Can I make these rice bowls with chicken instead of steak?
Yes! Chicken thighs or breasts work well—just adjust cooking time.
Is there a substitute for gochujang?
If you can’t find it, mix chili paste with a little soy sauce and honey. It won’t be exact but will still taste amazing.
Can I make the sauce lighter?
You can swap Greek yoghurt for sour cream, or even replace half the mayo with yoghurt for a tangier, lighter option.
Do I need a grill pan?
Nope! A regular skillet works just fine. Cast iron gives the best sear, but use what you have.
Bringing It All Together
Steak dinners often feel like a production, but these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce prove it doesn’t have to be that way. They’re quick, flavorful, and packed with those irresistible Korean BBQ flavors we all love.
It’s a recipe that fits into busy weeknights without sacrificing the joy of sitting down to a satisfying, homemade meal. Whether you’re cooking for two or feeding the whole family, these easy rice bowls are sure to impress.
So the next time you’re tempted to order takeout, remember: your skillet is just a few steps away from the perfect steak dinner—served in a bowl, with a spicy little twist.
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Total Time: 30–55 minutes
- Yield: 4 servings 1x
Description
Korean BBQ Steak Rice Bowls are a quick and flavorful way to enjoy steak night without the fuss. Juicy, marinated steak cubes packed with sweet, smoky Korean BBQ flavors are served over fluffy rice and drizzled with a tangy, spicy cream sauce. Ready in about 30 minutes, this Asian-inspired bowl is perfect for busy weeknights or a special at-home date night.
Ingredients
For the Steak:
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1 lb beef steak (flank, skirt, or New York strip), cubed
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1 tbsp soy sauce
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1 tbsp gochujang (Korean chili paste)
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1 tbsp honey
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1 tsp sesame oil
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1 tsp garlic powder
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½ tsp onion powder
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¼ tsp salt
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⅛ tsp black pepper
For the Rice:
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1 cup cooked rice (white, brown, or jasmine)
For the Spicy Cream Sauce:
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½ cup mayonnaise
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¼ cup sour cream
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1 tbsp sriracha
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¼ tsp salt
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⅛ tsp black pepper
Instructions
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Marinate the steak: In a bowl, whisk soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Toss steak cubes in marinade. Rest 30 minutes (or up to 2 hours).
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Cook the steak: Heat a skillet or grill pan over medium-high heat. Sear steak cubes for 3–4 minutes per side, until caramelized and cooked to your liking. Rest for 5 minutes.
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Prepare rice: Cook or reheat rice as needed and fluff with a fork.
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Make the sauce: Mix mayonnaise, sour cream, sriracha, salt, and pepper until smooth. Adjust heat level to taste.
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Assemble bowls: Divide rice among bowls. Top with steak, drizzle with spicy cream sauce, and garnish with sesame seeds or sliced scallions.
Notes
Use flank or skirt steak for maximum flavor absorption, or strip steak for a tender bite.
Double the sauce if you’re a sauce lover—it pairs well with veggies or extra rice.
Swap rice for quinoa or cauliflower rice for a lighter base.
Add sautéed veggies like broccoli, carrots, or snap peas to make it a complete meal.
To freeze: marinate steak cubes in a freezer bag and freeze raw. Thaw overnight and cook as directed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop / Skillet or Grill Pan
- Cuisine: Asian Fusion