Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in the bold, savory-sweet, and spicy flavors of Korea with these Korean BBQ Steak Rice Bowls topped with a rich, creamy, and fiery Spicy Cream Sauce. This fusion dish brings together the smoky char of grilled steak, the comforting warmth of steamed rice, vibrant fresh vegetables, and an unforgettable sauce that elevates every bite. Perfect for weeknight dinners or weekend feasts, this bowl is as nutritious as it is delicious—offering a balanced meal packed with protein, fiber, and complex carbohydrates. Whether you’re new to Korean cuisine or a seasoned fan, this recipe will quickly become a staple in your culinary repertoire.

The History

Korean BBQ, known as gogi-gui, has deep roots in Korean culture, dating back centuries when communal grilling over open flames was both a social and culinary tradition. While traditionally made with thinly sliced beef like ribeye or brisket, often marinated in a sweet soy-based mixture, modern interpretations have evolved globally. The concept of rice bowls, or bibimbap, further exemplifies Korea’s love for layered textures and harmonious flavor profiles. Bibimbap typically features warm rice topped with sautéed vegetables, meat, a fried egg, and gochujang—a fermented red chili paste. Our Korean BBQ Steak Rice Bowls draw inspiration from both traditions: the grilled meat element of gogi-gui and the customizable, bowl-style presentation of bibimbap. The addition of a Spicy Cream Sauce is a contemporary twist, blending Western creaminess with Korean heat, reflecting today’s global palate where comfort food meets bold international flavors.

Ingredients Breakdown

This recipe is built on layers of flavor, each ingredient playing a vital role in creating a well-balanced, satisfying meal. Let’s break down what goes into each component:

For the Steak Marinade: Soy sauce provides umami depth; brown sugar adds caramelized sweetness; sesame oil contributes nutty richness; garlic and ginger lend aromatic pungency; green onions bring freshness; and a splash of rice vinegar enhances tanginess while helping tenderize the meat.
For the Spicy Cream Sauce: Mayonnaise or Greek yogurt forms the creamy base; sriracha delivers heat; gochujang (Korean red chili paste) adds fermented complexity and deep spice; honey balances the heat; lime juice brightens the flavor; and toasted sesame oil rounds it out with aroma.
For the Rice Base: Short-grain white rice or brown rice offers a neutral canvas. For added nutrition and color, consider using black rice or a rice-quinoa blend.
For the Toppings: Julienned carrots and cucumber add crunch and freshness; shredded purple cabbage brings color and antioxidants; sliced green onions offer mild onion flavor; pickled radish or kimchi introduces tang and probiotics; and a soft-boiled or fried egg adds richness and completes the bowl visually and texturally.
Garnishes: Toasted sesame seeds and fresh cilantro enhance both appearance and flavor, adding earthy and herbal notes.

Step-by-Step Recipe

Marinate the Steak: In a bowl, whisk together ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 tablespoon grated ginger, 2 chopped green onions, and 1 tablespoon rice vinegar. Place 1 pound of flank steak or sirloin in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 1 hour, preferably 4–6 hours for maximum flavor.
Cook the Rice: Rinse 1 cup of rice under cold water until the water runs clear. Combine with 1¾ cups water in a pot or rice cooker. Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes (for white rice) or according to package instructions. Let it sit covered for 10 minutes after cooking, then fluff with a fork.
Prepare the Spicy Cream Sauce: In a small bowl, mix ½ cup mayonnaise (or Greek yogurt), 1 tablespoon sriracha, 1 tablespoon gochujang, 1 teaspoon honey, 1 tablespoon lime juice, and 1 teaspoon toasted sesame oil. Adjust spiciness and sweetness to taste. Chill until ready to serve.
Sear the Steak: Remove steak from marinade (discard used marinade) and pat dry. Heat 1 tablespoon oil in a grill pan or skillet over high heat. Sear steak for 4–5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let rest for 5–10 minutes before slicing thinly against the grain.
Prep the Vegetables: While the steak rests, julienne 1 carrot and ½ cucumber. Thinly slice ½ cup purple cabbage. Chop additional green onions. If using kimchi or pickled radish, prepare them now.
Fry the Egg (Optional): Cook eggs sunny-side up or over-easy in a non-stick pan with a little oil for a runny yolk that blends beautifully into the bowl.
Assemble the Bowls: Divide rice among four bowls. Arrange slices of steak, carrots, cucumber, cabbage, kimchi, and green onions in colorful sections over the rice. Place a fried egg in the center if desired.
Drizzle and Serve: Generously drizzle the Spicy Cream Sauce over each bowl. Sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately.

Tips

Marinating Time Matters: For the most tender and flavorful steak, marinate for at least 4 hours. Overnight is even better.
Don’t Overcook the Steak: Flank and sirloin are best served medium-rare to medium. Overcooking can make them tough.
Slice Against the Grain: This breaks up muscle fibers, making the meat more tender with each bite.
Bloom the Gochujang: For deeper flavor in the sauce, gently heat gochujang with sesame oil for 30 seconds before mixing into the cream base.
Balance the Bowl: Aim for a variety of colors, textures, and temperatures—crisp veggies, warm meat, creamy sauce, and sticky rice create a perfect harmony.
Make Ahead: Marinate the steak and cook the rice in advance. Prep vegetables and sauce up to one day ahead and store separately in airtight containers.
Use a Rice Cooker: For foolproof rice every time, use a rice cooker with the appropriate water ratio.

Variations and Customizations

This recipe is highly adaptable to suit dietary needs, preferences, and available ingredients:

Vegetarian Option: Replace steak with marinated tofu, tempeh, or portobello mushrooms. Use the same marinade and pan-sear until golden.
Pescatarian Twist: Substitute grilled salmon or seared tuna for the steak. Marinate briefly (30 minutes max) to avoid texture changes.
Low-Carb/Keto: Swap rice for cauliflower rice or a bed of sautéed greens. Ensure the sauce uses keto-friendly sweeteners like erythritol instead of honey.
Gluten-Free: Use tamari or a certified gluten-free soy sauce. Check labels on gochujang and sriracha, as some brands may contain wheat.
Dairy-Free: The sauce is naturally dairy-free if using vegan mayo. Always verify ingredient labels.
Vegan Version: Combine tofu or mushrooms with a flaxseed egg or omit the egg entirely. Use plant-based yogurt in the sauce.
Spice Level Control: Reduce or omit sriracha and gochujang for milder palates. Add a pinch of cayenne or red pepper flakes for extra kick.
Bowl Themes: Turn it into a “Buldak”-inspired bowl by increasing gochujang and adding melted cheese on top. Or go “Galbi-style” by using short ribs and a fruitier marinade with pear or pineapple.

Health Considerations and Nutritional Value

A single serving (one bowl without extra toppings) provides approximately:

Calories: 600–750 kcal (varies based on steak cut, rice type, and sauce amount)
Protein: 30–40g (excellent source from beef and egg)
Carbohydrates: 50–65g (primarily from rice and vegetables)
Fat: 25–35g (mostly unsaturated from sesame oil, mayo, and beef fat)
Fiber: 5–8g (from vegetables and whole grains if using brown rice)
Sodium: 900–1300mg (mainly from soy sauce and gochujang—reduce with low-sodium alternatives)

Nutritional Highlights:

Rich in iron and B12 from red meat, supporting energy and blood health.
Contains antioxidants from colorful vegetables and anti-inflammatory properties from ginger and garlic.
Gochujang may support gut health due to fermentation, though it should be consumed in moderation due to sodium content.
Eggs contribute choline, vitamin D, and healthy fats essential for brain and hormone function.
Sesame seeds provide calcium, magnesium, and lignans with potential heart benefits.

Health Tips:

Choose lean cuts of steak like sirloin to reduce saturated fat.
Use brown rice or quinoa for higher fiber and a lower glycemic index.
Limit sauce quantity if watching calories or sodium.
Pair with a side salad or miso soup for a more rounded meal.

Ingredients

For the Steak Marinade:

¼ cup soy sauce (low-sodium preferred)
2 tablespoons brown sugar (or coconut sugar)
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, chopped
1 tablespoon rice vinegar
1 pound flank steak or sirloin, thinly sliced

For the Spicy Cream Sauce:

½ cup mayonnaise (or plain Greek yogurt for a lighter option)
1 tablespoon sriracha (adjust to taste)
1 tablespoon gochujang (Korean red chili paste)
1 teaspoon honey (or maple syrup)
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil

For the Bowls:

2 cups cooked rice (white, brown, or mixed grain)
1 medium carrot, julienned
½ cucumber, julienned
½ cup purple cabbage, thinly sliced
¼ cup kimchi (optional)
2–4 green onions, sliced
4 eggs (optional, for frying)
1 tablespoon sesame seeds, toasted
Fresh cilantro, for garnish

Directions

In a medium bowl, whisk together all marinade ingredients: soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, and rice vinegar.
Place the steak in a zip-top bag or shallow dish and pour the marinade over it. Seal and refrigerate for 1 to 6 hours.
While steak marinates, cook rice according to package directions. Set aside.
Prepare the Spicy Cream Sauce: In a small bowl, combine mayonnaise, sriracha, gochujang, honey, lime juice, and sesame oil. Mix well. Taste and adjust seasoning. Refrigerate until serving.
Heat a grill pan or skillet over high heat. Remove steak from marinade and discard excess liquid. Pat dry with paper towels.
Add 1 tablespoon oil to the hot pan and sear steak for 4–5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5–10 minutes.
Slice steak thinly against the grain.
Meanwhile, prepare all vegetables: julienne carrots and cucumber, slice cabbage, chop green onions.
If using eggs, fry them in a non-stick pan over medium heat until whites are set and yolks are still runny.
To assemble, divide rice among four bowls. Arrange steak slices and vegetables in neat sections over the rice.
Top each bowl with a fried egg (if using). Drizzle generously with Spicy Cream Sauce.
Garnish with toasted sesame seeds and fresh cilantro. Serve immediately.

FAQ

Can I use chicken instead of steak?
Yes! Chicken thighs or breast work well. Marinate for 2–4 hours and grill or pan-sear until internal temperature reaches 165°F (74°C).

Is gochujang necessary? What can I substitute?
Gochujang is key for authentic flavor, but you can substitute with a mix of 1 tsp smoked paprika + ½ tsp cayenne + 1 tsp soy sauce + 1 tsp sugar, though the depth will differ.

How long do leftovers last?
Store components separately in airtight containers. Steak and rice last 3–4 days in the fridge. Reheat steak and rice gently; add fresh veggies and sauce when serving.

Can I freeze this dish?
Freezing is not recommended due to the texture changes in rice and sauce. The marinade, however, can be frozen for up to 3 months.

Is this recipe spicy?
It depends on your tolerance. The Spicy Cream Sauce is moderately hot. Adjust sriracha and gochujang to suit your preference.

Can I make this in a slow cooker?
You can slow-cook the marinated steak on low for 6–8 hours, then shred it. Best for a deconstructed bowl style.

What rice is best for this bowl?
Short-grain white rice (like sushi rice) is traditional and sticky. Brown rice adds fiber. Forbidden black rice adds drama and nutrients.

Summary

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine juicy marinated steak, fluffy rice, crisp vegetables, and a lusciously creamy, fiery sauce for a restaurant-quality meal at home. Packed with flavor, texture, and nutrition, this bowl is a vibrant celebration of Korean-inspired fusion cuisine.