Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Craving Korean BBQ? Try these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. After making this many times, I’ve perfected the marinade for juicy, flavorful steak. The creamy, spicy sauce is the perfect finishing touch. It’s better than takeout and ready in just 30 minutes. If you love recipes like this, you’ll also enjoy Creamy Tuscan Chicken with Spinach and Creamy Mango Coconut Protein Shake.
Why This Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Is Pure Comfort
- Juicy, marinated steak
- Creamy, spicy sauce
- Crisp veggies and rice
- Better than takeout
What You'll Need for Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Flank steak
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Green onions
- Sesame oil
- Rice
- Cream cheese
- Mayonnaise
- Sriracha
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Sriracha
- Optional: Sesame seeds
- Optional: Chopped green onions
📝 Ingredient Notes
- Flank steak: You can also use sirloin or ribeye.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing. → See on Amazon
- High-quality meat thermometer — Prevent overcooking and ensure perfect results. → See on Amazon
How to Make Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Marinate the steak: Combine soy sauce, brown sugar, garlic, ginger, and sesame oil. Pour over steak, refrigerate for at least 30 minutes.
- Cook the steak: Preheat cast iron skillet over high heat. Add steak, cook for 4-5 minutes on each side. Let rest before slicing.
- Cook the rice: Cook rice according to package instructions. Fluff with a fork and set aside.
- Make the sauce: In a bowl, mix cream cheese, mayonnaise, and Sriracha until smooth. Add more Sriracha for a spicier sauce.
- Assemble the bowls: Divide rice and sliced steak among bowls. Top with crisp veggies, green onions, and a dollop of spicy cream sauce.
Cook's Tips for Perfect Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Common mistake and fix: Overcooking the steak can make it tough. Use a meat thermometer to ensure it reaches 135°F (57°C) for medium-rare.
- Pro tip: For extra crispy veggies, toss them in a bit of sesame oil and cook in a separate pan until they're slightly charred.
- Pro tip: To make ahead, marinate the steak and cook the rice up to a day in advance. Assemble just before serving.
Storing & Reheating Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Marinate the steak and cook the rice up to a day in advance.
Freezing Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Freeze uncooked marinated steak for up to 2 months. Thaw overnight before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a quick side, steam or roast some broccoli or snap peas.
- Best substitution: No Sriracha? Use a mix of hot sauce and a bit of honey instead.
- Make-ahead: Marinate the steak and cook the rice up to a day in advance. Assemble just before serving.
- Scaling: This recipe serves 4. To double, simply double the ingredients.
- Troubleshooting: If your sauce is too thick, add a bit of water or milk to thin it out.
Want to level up this recipe?
High-quality knife set — Makes prep work a breeze and ensures even slicing. → Check price on Amazon
Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Ingredients
Main Ingredients
- Flank steak
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Green onions
- Sesame oil
- Rice
- Cream cheese
- Mayonnaise
- Sriracha
Seasonings
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Sriracha
Optional Toppings
- Sesame seeds
- Chopped green onions
Instructions
- Marinate the steak: Combine soy sauce, brown sugar, garlic, ginger, and sesame oil. Pour over steak, refrigerate for at least 30 minutes.
- Cook the steak: Preheat cast iron skillet over high heat. Add steak, cook for 4-5 minutes on each side. Let rest before slicing.
- Cook the rice: Cook rice according to package instructions. Fluff with a fork and set aside.
- Make the sauce: In a bowl, mix cream cheese, mayonnaise, and Sriracha until smooth. Add more Sriracha for a spicier sauce.
- Assemble the bowls: Divide rice and sliced steak among bowls. Top with crisp veggies, green onions, and a dollop of spicy cream sauce.
Notes
- Chef tip: For a quick side, steam or roast some broccoli or snap peas.
- Best substitution: No Sriracha? Use a mix of hot sauce and a bit of honey instead.
- Make-ahead: Marinate the steak and cook the rice up to a day in advance. Assemble just before serving.
- Scaling: This recipe serves 4. To double, simply double the ingredients.
- Troubleshooting: If your sauce is too thick, add a bit of water or milk to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked marinated steak for up to 2 months. Thaw overnight before cooking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate the steak and cook the rice up to a day in advance.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 30g
- Carbs: 45g
- Fiber: 2g
- Sugar: 10g
- Sodium: 2000mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce FAQs
Yes, marinate the steak and cook the rice up to a day in advance. Assemble just before serving.
Overcooking can make steak tough. Use a meat thermometer to ensure it reaches 135°F (57°C) for medium-rare.
Yes, freeze uncooked marinated steak for up to 2 months. Thaw overnight before cooking.
Yes, cook the steak in the air fryer at 400°F (200°C) for 8-10 minutes, flipping halfway.
Reheat in the oven at 350°F (180°C) for 10-15 minutes for the best results.
A Warm Final Note
I can’t wait for you to try Best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
