Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Craving Korean BBQ at home? Try these easy 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 finish for these cozy bowls. If you love recipes like this, you’ll also enjoy Easy Keto Coconut Flour Pancakes with Fresh Berries and Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan.
Why This Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Is Pure Comfort
- Juicy, marinated steak
- Creamy, spicy sauce
- Easy, better than takeout
What You'll Need for Easy 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
- Sesame oil
- Rice
- Broccoli
- Carrots
- Green onions
- Sriracha
- Mayonnaise
- Lime juice
- Sesame seeds
- Optional: Fried eggs
- Optional: Kimchi
- Optional: Bulgogi sauce
📝 Ingredient Notes
- Flank steak: Sirloin or ribeye can be used as alternatives.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heating for perfect searing. → See on Amazon
- Instant-read meat thermometer — Prevents overcooking and ensures food safety. → See on Amazon
How to Make Easy 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, marinate for 30 minutes.
- Cook the steak: Heat a cast iron skillet over high heat. Sear steak for 4-5 minutes per side. Let rest before slicing.
- Cook the rice and veggies: Cook rice according to package instructions. Steam or stir-fry broccoli and carrots until tender.
- Make the sauce: Mix sriracha, mayonnaise, and lime juice. Adjust to taste.
- Assemble the bowls: Divide rice, steak, and veggies into bowls. Top with sauce, green onions, and optional toppings.
Cook's Tips for Perfect Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- : Slice steak thinly against the grain for tender pieces.
- Common mistake and fix: Don't overcook the steak. Use a meat thermometer to ensure it reaches 135°F (57°C).
- : For a spicier sauce, add more sriracha or use Gochujang paste.
- : Make extra sauce and use it as a dip for fried eggs or kimchi.
Storing & Reheating Easy 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 for up to 3 days. Make-ahead tip: Marinate steak up to 24 hours ahead.
Freezing Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Freeze uncooked marinated steak for up to 2 months.
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 quicker cook, use a preheated grill or grill pan.
- Best substitution: Substitute flank steak with thinly sliced chicken breast or pork chops.
- Make-ahead: Cook rice and veggies ahead of time. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If steak is tough, it was overcooked. Use a meat thermometer next time.
Want to level up this recipe?
High-quality sriracha — Makes a big difference in the sauce's flavor. → Check price on Amazon
Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Ingredients
Main Ingredients
- Flank steak
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Rice
- Broccoli
- Carrots
- Green onions
Seasonings
- Sriracha
- Mayonnaise
- Lime juice
- Sesame seeds
Optional Toppings
- Fried eggs
- Kimchi
- Bulgogi sauce
Instructions
- Marinate the steak: Combine soy sauce, brown sugar, garlic, ginger, and sesame oil. Pour over steak, marinate for 30 minutes.
- Cook the steak: Heat a cast iron skillet over high heat. Sear steak for 4-5 minutes per side. Let rest before slicing.
- Cook the rice and veggies: Cook rice according to package instructions. Steam or stir-fry broccoli and carrots until tender.
- Make the sauce: Mix sriracha, mayonnaise, and lime juice. Adjust to taste.
- Assemble the bowls: Divide rice, steak, and veggies into bowls. Top with sauce, green onions, and optional toppings.
Notes
- Chef tip: For a quicker cook, use a preheated grill or grill pan.
- Best substitution: Substitute flank steak with thinly sliced chicken breast or pork chops.
- Make-ahead: Cook rice and veggies ahead of time. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If steak is tough, it was overcooked. Use a meat thermometer next time.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked marinated steak for up to 2 months.
- 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 steak up to 24 hours ahead.
Nutrition Per Serving
- Calories: 600
- Protein: 40g
- Fat: 25g
- Carbs: 55g
- Fiber: 4g
- Sugar: 8g
- Sodium: 2000mg
- Cholesterol: 80mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce FAQs
Yes, marinate the steak up to 24 hours ahead. Cook rice and veggies ahead of time and reheat before serving.
Steak was likely overcooked. Use a meat thermometer to ensure it reaches 135°F (57°C).
Yes, freeze uncooked marinated steak for up to 2 months.
Yes, cook steak at 400°F (200°C) for 8-10 minutes, flipping halfway.
Slice steak thinly against the grain for tender pieces.
A Warm Final Note
I can’t wait for you to try Easy 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!
