Korean BBQ Steak Rice Bowls

These savory Korean BBQ steak rice bowls have become my go-to meal when I crave something satisfyingly bold and easy. Tender steak cubes soak up a punchy marinade before being grilled and piled over fluffy rice, then everything gets finished with a cool and spicy cream sauce. This meal turns a hectic night into something special every single time.

I first whipped this up after a long day when I barely had energy to cook and those first bites brought back memories of late-night street food in Seoul. Now these bowls are a regular in our meal rotation.

Ingredients

• Beef steak: use flank skirt or New York strip for tenderness and flavor ask your butcher for a fresh cut with some marbling
• Soy sauce: infuses umami be sure to choose a gluten free variety if needed
• Gochujang: delivers deep spicy flavor look for a bright red paste in Korean markets
• Honey: adds subtle sweetness raw or local honey brings extra depth
• Sesame oil: brings a nutty aroma always choose toasted sesame oil for stronger flavor
• Garlic powder: makes the marinade savory try granulated for a fresher taste
• Onion powder: for a mild bite check freshness by giving it a sniff
• Salt: enhances all the other flavors kosher salt is easiest to sprinkle evenly
• Black pepper: cuts through richness freshly ground is best
• Cooked rice: provides a comforting base jasmine rice makes it fragrant but any rice works
• Mayonnaise: forms the creamy sauce Japanese Kewpie adds extra richness if you can find it
• Sour cream: for tang choose full fat for best texture
• Sriracha: builds spicy heat start small if you are sensitive
• Salt: lifts all the cream sauce flavors a pinch goes a long way
• Black pepper: for a hint of sharpness crack it fresh just before mixing

Step-by-Step Instructions

Marinate the Steak:

Combine soy sauce gochujang honey sesame oil garlic powder onion powder salt and black pepper in a bowl and whisk well. Add steak cubes and toss until every piece is fully coated. Cover and marinate in the fridge for at least 30 minutes for quick flavor or up to 2 hours for a deeper infusion

Cook the Steak:

Heat a heavy skillet or grill pan over medium high until you see faint wisps of smoke. Lay down the marinated steak pieces in a single layer. Let them cook undisturbed for three to four minutes so a flavorful crust develops. Flip each piece and cook an additional three to four minutes to reach your preferred doneness. Remove from heat and transfer to a plate letting the steak rest so juices stay inside

Make the Spicy Cream Sauce:

In a small bowl combine mayonnaise sour cream sriracha salt and black pepper. Whisk the mixture until completely blended and smooth. Taste and adjust seasoning as needed maybe a squeeze more sriracha or pinch of salt to your taste

Assemble the Bowls:

Spoon freshly cooked rice into each serving bowl fluffing lightly with a fork. Arrange the hot steak cubes on top spreading them evenly. Drizzle a generous amount of spicy cream sauce over everything then garnish if desired with sliced scallions or toasted sesame seeds. Serve right away while everything is warm

Pin

My favorite ingredient is always gochujang because it brings a depth and gentle smoky heat I crave. The first time I made this for friends the way everyone kept sneaking extra sauce is something I will never forget.

Storage Tips

Store leftover rice bowls separately for best results. Cool steak and rice to room temperature before placing in airtight containers. Both steak and rice keep well in the fridge for up to three days and the cream sauce stays fresh and tangy for three or four days in a sealed jar. When reheating steak use a skillet over low heat to warm gently and keep it tender

Ingredient Substitutions

If you are out of gochujang you can swap in a mix of sriracha with a touch of miso for a similar depth. Flank steak can be replaced with chicken thighs or tofu for a lighter or vegetarian option. For a dairy free cream sauce opt for vegan mayo and coconut cream

Serving Suggestions

Add vegetables like quick pickled cucumbers sautéed spinach or shredded carrots to boost freshness. A sprinkle of roasted seaweed or a pinch of kimchi brightens every bite. Pair these bowls with a crisp cucumber salad for an even more refreshing meal

Cultural Notes

Korean BBQ is all about interactive eating and rich layered flavors. The spicy cream sauce in these bowls is a nod to both Korean street food and the love for fusion dishes that bring together the best of East and West. You can make this meal your own by mixing your favorite family traditions and flavors

Recipe FAQs

→ How long should the steak marinate for best flavor?

For flavorful steak, marinate for at least 30 minutes. For deeper flavor, marinate up to 2 hours.

→ Can other types of steak be used?

Flank, skirt, or New York strip work well for tender chunks, but feel free to substitute your preferred cut.

→ Is the creamy sauce very spicy?

The sauce gets heat from sriracha but is mellowed by mayonnaise and sour cream. Adjust sriracha to taste.

→ Are there gluten-free options?

Use gluten-free soy sauce and check all condiments to ensure the meal stays gluten-free.

→ What vegetables pair well with this bowl?

Sautéed spinach, pickled cucumbers, shredded carrots, or kimchi add crunch, freshness, and extra nutrition.

→ Can this be prepared ahead?

Yes, marinate steak in advance and prep sauce. Cook fresh when ready and assemble the bowls just before serving.