Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Name: Korean BBQ Steak Rice Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 lb beef steak (flank, skirt, or New York strip), cut into bite-size cubes (Choose your preferred cut of steak.); 1 tbsp soy sauce (Low-sodium works if you’re watching salt.); 1 tbsp gochujang (Korean red chili paste) (Essential for the marinade's flavor.); 1 tbsp honey (Balances the heat and deepens caramelization.); 1 tsp sesame oil (Add at the end of marinade for aroma.); 1 tsp garlic powder (Convenient for pantry cooks.); ½ tsp onion powder; ¼ tsp salt (Plus extra if needed to adjust.); ⅛ tsp black pepper; ½ cup mayonnaise; ¼ cup sour cream (Can be replaced with Greek yogurt.); 1 tbsp sriracha (Adjust heat to taste.); ¼ tsp salt (For the sauce.); ⅛ tsp black pepper (For the sauce.); 1 cup cooked rice (white, brown, or jasmine) (Jasmine preferred for aroma and texture.); 1 tbsp neutral oil (canola or vegetable) (For cooking the steak.)

Posted on February 24, 2026

Korean BBQ steak rice bowl topped with spicy cream sauce on a wooden table

Dinner Ideas

High-calorie fast food meal consisting of burger, fries, soda, and a sad face emoticon.

Easy Korean BBQ Steak Rice Bowls

I still remember the first time I tried to make a Korean-style steak bowl at home — it was a late Tuesday, the kind of weeknight where nothing was planned except my stubborn idea that I could recreate restaurant flavors with whatever was in my fridge. The kitchen smelled like soy sauce and a tiny bit of smoke (oops — I left the pan a hair too hot), and the rice was sticky in that comforting, almost gluing way that made everything end up on my spoon together. It was a mess. But in a good way.

This recipe is my answer to craving easy weeknight dinners that feel like a treat without collapsing my evening plans. It’s one of those healthy comfort food wins that somehow hits both the “I want flavor” and “I want to eat something somewhat responsible” boxes. If you’re after high protein meals that are also budget-friendly recipes for a hungry household, this one’s for you. I like to think of it as a hug in a bowl with a little sass — thanks to the spicy cream sauce.

If you’ve ever loved a bowl that’s part stir-fry, part comfort-carb, you’ll get it. I sometimes pair this vibe with things I’ve already perfected, like my take on a spicy Korean ramen with grilled beef creamy sauce, because honestly, why stop at one saucy obsession? This recipe is forgiving — the steak can be flank, skirt, or New York strip — so it’s a wonderful bridge between “I want a quick family meal” and “I have to feed picky eaters who will refuse vegetables but eat everything if it’s saucy.”

I write this under the warm glow of my kitchen lamp with a fork in hand, remembering the little disasters that turned into the best late-night dinners. To be real: my first try produced too-salty, too-sugary steak cubes that sounded like they’d fall apart. After a few tweaks, more honest mistakes, and a lot of taste testing (seriously, this is the part you should volunteer for), this bowl became a repeat performer. It’s quick, it’s comforting, and it’s absolutely worth the tiny bit of effort it needs.

Why You’ll Love This Recipe

It’s perfect for easy weeknight dinners — quick marinade, fast sear, and bowls ready before Netflix says “Are you still watching?”
The dish doubles as healthy comfort food when you pick leaner cuts and whole-grain rice.
High on protein: ideal for anyone tracking high protein pre made meals vibes for lunch the next day.
Leftovers are winning: these bowls make stellar meal prep microwave lunches when stored properly.
It pleases picky eaters and adventurous spice lovers alike; the spicy cream is adjustable to taste.
Budget-friendly and flexible, so it works whether you’re feeding two or a family of four — basically a top choice among budget-friendly recipes and quick family meals.

What Makes This Recipe Special?

What sets these bowls apart is the perfect meeting of caramelized, slightly charred steak cubes with a cool, creamy, spicy sauce that cuts through the richness. The marinade leans sweet and umami-forward — soy, honey, and gochujang — giving the steak that sticky glaze you want without needing an entire afternoon of prep.

But honestly, the memory factor is the real kicker. My partner’s face the first time they tasted this — eyes half-closed, immediate silence, and then: “Make this again.” That’s when I knew the sauce had struck gold. The trickiest, and therefore most special, part is letting the steak rest after searing. It makes the juices behave and keeps the steak from being dry. Trust me: it’s tiny patience for a huge payoff.

Ingredients

1 lb beef steak (flank, skirt, or New York strip), cut into bite-size cubes
1 cup cooked rice (white, brown, or jasmine) — I often use jasmine for aroma and texture
½ cup mayonnaise
¼ cup sour cream
1 tbsp gochujang (Korean red chili paste) — the backbone of the marinade’s spicy-sweet profile
1 tbsp honey — balances the heat and deepens caramelization
1 tbsp soy sauce — for umami and saltiness; low-sodium works if you’re watching salt
1 tsp sesame oil — a little goes a long way for that toasty finish
1 tsp garlic powder — convenient and consistent for pantry cooks
½ tsp onion powder
¼ tsp salt (plus extra if you need to adjust)
⅛ tsp black pepper
1 tbsp sriracha — for the spicy cream sauce
¼ tsp salt (for the sauce)
⅛ tsp black pepper (for the sauce)

Why each ingredient matters:

Steak: I love flank for its beefy chew and affordability, but skirt yields fantastic char. New York strip feels luxurious when I want a tender bite.
Rice: Jasmine brings fragrance; brown rice adds fiber and keeps you fuller. Use whatever fits your meal goals — think high protein high carb low fat meals versus lower-carb choices.
Gochujang: This is the soul of the marinade. It’s sweet, spicy, and fermented — complex. If you skip it, you’ll miss depth.
Honey: Helps with caramelization and tempers the chili.
Sesame oil: Strong flavor, so don’t overdo it. Add at the end of the marinade to preserve aroma.
Mayo + sour cream + sriracha: The trio makes the spicy cream: cool, silky, and with a vinegary bite if your mayo is a bit tart.

Personal tips and swaps:

If you’re out of sour cream, Greek yogurt is a tangy, protein-forward swap that keeps the sauce lighter.
Don’t marinate for more than 24 hours. Too long with big salt content can make the steak mushy.
Avoid using honey substitutes like corn syrup for flavor; the floral notes matter here.
Don’t do this: don’t overcrowd the pan. If the steak hits the pan in a pile, it will steam instead of sear, and we want char.

I once tried replacing gochujang with straight sriracha and learned the hard way that you lose fermentation depth. Big oops. Lesson learned: minor pantry hacks are fine, but gochujang is worth keeping stocked.

How to Make It Step-by-Step

I promise: this part is forgiving. I learned this by trial and error, mostly error. The first time, I didn’t let the steak marinate long enough and wondered why the flavor was shy. Another time, I cooked it at low heat and ended up with sad, gray meat.

Step 1 — Marinate the Steak
Mix the marinade in a bowl: 1 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp honey, 1 tsp sesame oil, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ⅛ tsp black pepper. Stir until the gochujang disperses into a sticky, deep-red paste. Add the cubed steak and toss to coat. The marinade should cling to the meat like a tiny, flavorful blanket.

Let it sit. Thirty minutes is the minimum. If you have time, an hour or two in the fridge is lovely. Overnight is okay but don’t exceed 24 hours. I usually marinate in a shallow dish so every cube gets some love.

Step 2 — Prep Your Rice and Sauce
While the meat marinates, make the spicy cream. Whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 tbsp sriracha, ¼ tsp salt, and ⅛ tsp black pepper. Taste and tweak. Want more heat? Add a teaspoon of gochujang to the sauce for a deeper chili flavor. If it’s too thick, a splash of water or milk thins it without losing creaminess.

Heat rice gently if it’s cold. If using day-old rice, sprinkle a teaspoon of water over it and microwave for 45–60 seconds to revive the grain texture. The steam helps it loosen up so it’s not clumpy in the bowl.

Step 3 — Cook the Steak
Heat a large skillet over medium-high heat. Let the pan get hot enough that a drop of marinade sizzles on contact. Add a tablespoon of neutral oil (canola, vegetable). Add the steak cubes in a single layer — don’t crowd. They should sear, not steam.

Cook for 3–4 minutes per side, flipping to get a good crust. You’re aiming for a medium-rare to medium finish depending on the cut and your preference. Listen for the satisfying sizzle. The edges should darken and the honey in the marinade will create a sticky, caramelized coating.

Let the steak rest briefly on a plate — five minutes will do. This keeps the juices from running all over your cutting board and into sad territory. Give the meat a gentle toss so the leftover glaze redeposits on top.

Step 4 — Assemble the Bowls
Layer a cup of warm rice in each serving bowl. Spoon the steak cubes over the rice, drizzle the spicy cream sauce generously, and if you’re feeling fancy, sprinkle sesame seeds or torn scallions on top. I’ve also added quick pickled cucumbers when I had them — the acidity cuts through the richness beautifully.

A little side note: the first time I served this to guests, I didn’t offer chopsticks. Big faux pas. The second time I did, and everyone felt instantly more invested in the experience. Serve with whatever utensils make you happy — forks are totally valid.

I like to add a bright element — a squeeze of lime or a scattering of cilantro — depending on the day. Those little brightness bombs elevate the whole bowl.

If you want to push the umami even further, toss in a small drizzle of sesame oil at the end. But be light; sesame oil is potent. A whisper, not a shout.

Also, in case you want more recipe inspiration or beefy bowl variations, try my favorite take on a steak with haunted bourbon garlic cream sauce, which leans richer and is a great date-night pivot.

Tips for Best Results

Don’t crowd the pan: sear in batches if needed for proper caramelization. Steam equals sad steak.
Rest your meat: a short rest after cooking keeps the juices where they belong.
Taste as you go: especially the spicy cream. You control the heat.
Use room-temperature meat for even cooking. If the cubes are icy, the outsides will overcook before the center warms.
If using flank or skirt steak, slice across the grain when dicing or serving to keep bites tender.
For extra crunch, add toasted sesame seeds or crushed roasted seaweed on top.

And a tiny confession: I once forgot to add honey to a batch of marinade. The steak tasted slightly unenthusiastic until I drizzled honey on the cooked cubes. Not ideal, but salvageable. So don’t skip the sweet touch.

Tender beef steak with rice and a creamy veggie salad is another great reference if you’re experimenting with sides.

Ingredient Substitutions & Variations

Swap sour cream for plain Greek yogurt to make the sauce tangier and higher in protein. This turns the bowl into an even more compelling high protein meals option.
Use brown rice or cauliflower rice for a fiber or lower-carb twist. Cauli-rice plus steak is a solid low-carb dinner that still satisfies steak cravings.
Make it vegetarian: marinate thickly sliced king oyster mushrooms or tofu in the same mixture, then sear until golden for a plant-based adaptation.
Spice level: increase gochujang in the marinade or add more sriracha to the sauce for an assertive heat profile. Reduce if feeding spice-sensitive eaters.
Add quick pickles: thinly sliced cucumbers or radishes tossed in rice vinegar, sugar, and salt for 10 minutes brighten the bowl.
Add vegetables: sautéed spinach, blistered peppers, or roasted broccoli turn the bowl into a more balanced healthy comfort food meal.

If you’re following specific plans like a protein meal plan, these swaps keep macros flexible while preserving the heart of the dish.

Directions

Marinate steak cubes in a mix of soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper for at least 30 minutes. Heat a skillet over medium-high and sear steak 3–4 minutes per side until desired doneness; let rest. Whisk mayonnaise, sour cream, sriracha, salt, and pepper until smooth. Serve warm rice topped with steak cubes and a generous drizzle of spicy cream sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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Pairing Ideas (Drinks, Sides, etc.)

Pair this bowl with a crisp, icy soda or a tart iced tea to cut the richness. If you want an adult beverage, choose a light, citrusy beer — something that refreshes the palate.

Sides that work:

Quick cucumber kimchi or simple cucumber salad (acid helps balance).
Steamed or roasted broccoli for color and crunch.
A crisp green salad with sesame dressing.
Soft-boiled eggs add silky richness and up the protein profile.

Dessert: a small scoop of mango sorbet or a slice of citrus pound cake feels just right after the savory heat.

For cozy solo nights, this and a rom-com is perfection. For dinner parties, plate small bowls and let guests add sauce to their liking — it keeps everyone happy.

How to Store and Reheat Leftovers

Store leftover components separately if possible: rice in one container, steak in another, and sauce in a small jar. This prevents rice from soaking up meat juices and turning mushy.

To reheat: microwave the steak with a splash of water for 60–90 seconds to revive juices, then sear for 30 seconds in a hot pan for crispness if you like. Warm rice with a damp paper towel over it to keep it moist.

Avoid reheating the sauce in the microwave directly for long stretches; a quick whisk and room-temp stir bring it back. If it splits slightly, a teaspoon of mayonnaise whisked in can rescue it.

My kitchen mistake file includes reheating rice too aggressively and ending with dry grains. Don’t be that person. Low and steady wins when reviving leftovers.

Make-Ahead and Freezer Tips

Make the marinade and store it in a jar for up to a week. You can marinate steak the night before and keep ready-to-cook in the fridge.

For freezer: cook the steak just shy of desired doneness, cool, then freeze in single portions. Thaw overnight in the fridge and reheat gently. The spicy cream sauce is best kept fresh in the fridge for up to 3 days rather than frozen.

If prepping meals for two or pre-made lunches, this recipe shines as a reheatable option — great for prepared meals for two or meal prep microwave lunches.

Common Mistakes to Avoid

Overcooking thin cuts: they go from tender to tough fast. Watch the clock.
Marinating too long: more than 24 hours with strong salt content can break down the meat too much.
Crowding the pan: this steals caramelization and introduces steaming.
Skipping rest: juices will run out and the steak will be drier.
Using too much sesame oil: it overpowers the marinade. A light hand wins.

I can personally attest: once I over-marinated and ended up with texture that confused me. No regrets — it taught me to time things better.

Frequently Asked Questions (FAQ)

Q: Can I use pre-cooked steak or rotisserie meat?
A: Yes. Warm it gently and sear quickly to reintroduce texture. It won’t have the same caramelized glaze, but the sauce will bring it together.

Q: Is gochujang essential?
A: It’s highly recommended for depth. If desperate, a mix of miso and chili paste can huddle in, but it won’t taste the same.

Q: How spicy is this?
A: Mild to medium by default. Increase sriracha or gochujang to your heat tolerance.

Q: Can I prepare this for a week of lunches?
A: Absolutely. Store components separately and assemble when ready for best texture.

Cooking Tools You’ll Need

Large skillet or cast-iron pan for searing
Mixing bowls for marinade and sauce
Measuring spoons and cups
Sharp knife and cutting board
Rice cooker or pot for rice
Small whisk for the creamy sauce

These are basic tools; no specialty equipment required. I once tried to use a tiny pan for the whole pound of steak and learned to respect pan size. Lesson saved future dinners.

Final Thoughts

This bowl is one of those recipes that feels personal and effortless at the same time. It’s got soul, it’s forgiving, and it holds up for leftovers. The spicy cream balances the charred sweetness of the steak, and the rice is there to catch every delicious drop. That first messy Tuesday night mishap somehow evolved into a mainstay for our home, and I love how something simple can become such a comfort ritual.

If you give it a try, remember my favorite imperfection: it doesn’t need to be perfect to be loved. Share tweaks, triumphs, and delightful disasters — I want to hear how your version turns out.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!

Conclusion

If you want another take on this flavor profile, you might enjoy Korean BBQ Steak Rice Bowls – Foodie With Family for a slightly different spin. For a close match to this exact combination with helpful photos, check out Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. And if you’re curious about savory variations, Savory Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is a nice complementary read.