Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

By Tyla | Last modified on Jan 17, 2026

Featured in: Dinner

Nothing brings comfort and bold flavors together like Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This dish invites you to savor tender marinated steak, bursting with savory and spicy notes, perfectly paired with fluffy rice and a creamy sriracha-kissed sauce. It’s an ideal weeknight dinner that comes together quickly yet makes a memorable meal.

Whether you’re looking for a beautiful dinner bowl to impress or a wholesome gluten-free option, this recipe balances sweet, smoky, and spicy elements while staying satisfying and easy. The layers of texture and umami flavor make it a favorite repeat dish for family and friends.

Why You’ll Love This Recipe

The marinated steak is juicy and infused with classic Korean flavors like gochujang and sesame oil.
The spicy cream sauce adds a cooling yet zesty contrast that complements the meat perfectly.
Quick to prepare with simple ingredients, making it great for busy weeknights.
Gluten-free and versatile—you can customize rice type or serve with fresh veggies for added crunch.

Ingredients

Beef steak (flank, skirt, or New York strip): Tender, flavorful steak cut into 1-inch cubes for quick, even cooking and easy serving.
Soy sauce: Provides salty, umami richness serving as the savory base of the marinade.
Gochujang (Korean chili paste): Fermented chili paste lending depth, heat, and slight sweetness to the marinade.
Honey: Adds balanced sweetness to mellow the heat and enhance caramelization when cooking.
Sesame oil: Nutty aromatic oil critical for authentic Korean BBQ flavor and aroma.
Garlic powder: Provides concentrated garlic flavor without moisture, boosting the marinade complexity.
Onion powder: Adds subtle savory depth and rounds out the spice profile.
Salt: Essential for seasoning and enhancing all other flavors.
Black pepper: Adds mild heat and pungency to balance the sweetness.
Cooked rice (white, brown, or jasmine): Fluffy rice forms the hearty bowl base that soaks up sauces beautifully.
Mayonnaise: Adds creaminess and body to the spicy cream sauce.
Sour cream: Lends a tangy, smooth contrast in the sauce to tone down spice.
Sriracha: Provides a spicy, garlicky kick that defines the cream sauce’s heat level.

Instructions

Mix the marinade ingredients: In a mixing bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. This blend is key to imparting savory, spicy, and slightly sweet flavors to the steak.
Marinate the steak cubes: Add the cubed steak into the marinade mixture and toss thoroughly to coat each piece well. Let the steak marinate at least 30 minutes or up to 2 hours to allow the flavors to fully penetrate for more delicious depth.
Cook the steak: Heat a skillet or grill pan over medium-high heat until very hot. Add the marinated steak cubes and cook 3–4 minutes per side until browned and cooked to your preferred doneness. Cooking over high heat seals in juices and creates a flavorful crust.
Prepare the spicy cream sauce: While the steak rests, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a small bowl until smooth and creamy. Adjust the sriracha amount to match your preferred spice level. This sauce will add a zesty creaminess to the bowl.
Assemble the rice bowls: Place a scoop of cooked rice into each serving bowl. Top with the cooked steak cubes, then drizzle generously with the spicy cream sauce. The contrasting textures and flavors meld beautifully in every bite.

You Must Know

Marinate the steak longer when possible to maximize flavor absorption and juiciness.
The spicy cream sauce can be made milder by reducing sriracha or swapping it for a milder hot sauce.
Serve with fresh crunchy veggies or Korean pickles for a balanced, vibrant meal.

Storage Tips

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently to avoid drying out, and add fresh sauce or rice as needed before serving.

Serving Suggestions

Pair your Korean BBQ Steak Rice Bowls with steamed or sautéed greens, kimchi, or quick cucumber pickles for added freshness and crunch. A light soup or cold noodle side also complements this bowl well.

Professional Tips

For best results, use flank or skirt steak as they absorb marinade well and cook quickly.
Allow steak to rest 5 minutes after cooking to retain juices and improve tenderness.
Customize rice type based on preference; jasmine rice adds fragrant aroma, while brown rice boosts nutrition.

FAQs

Can I use chicken instead of beef?: Yes, chicken thighs or breasts can be marinated and cooked similarly, though cooking times will vary. Adjust based on thickness.
Is this recipe gluten-free?: Yes, provided you use gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.
How spicy is the sauce?: The spicy cream sauce has a moderate heat level that you can adjust by adding more or less sriracha.
Can I prepare this recipe ahead?: You can marinate the steak up to 2 hours ahead and make the sauce earlier, but it is best served freshly cooked.
What sides pair well with this bowl?: Kimchi, pickled vegetables, sautéed bok choy, or fresh cucumber salad all pair wonderfully and add balance.
Can I freeze leftovers?: Freezing cooked steak is not recommended as texture may degrade. Instead, refrigerate and consume within 3 days.
What cuts of beef are best?: Flank steak, skirt steak, and New York strip are recommended for their texture and flavor absorption.