Korean BBQ Steak Rice Bowls

This hearty Korean BBQ steak rice bowl has become my weeknight dinner hero when I need something quick but still incredibly satisfying. The combination of tender marinated steak, fluffy rice, and that irresistible spicy cream sauce creates the perfect balance of flavors that will transport your taste buds to food heaven.

I first created this recipe when trying to use up leftover steak and some gochujang that had been sitting in my fridge. What started as a random kitchen experiment has now become one of our family's most requested meals, especially when my husband comes home after a long day at work.

Ingredients

• Flank steak: ideal for its quick cooking time and ability to absorb marinade beautifully
• Gochujang: the Korean chili paste that adds depth complexity and that authentic Korean BBQ flavor
• Honey: balances the spiciness with natural sweetness and helps create a beautiful caramelization on the meat
• Sesame oil: provides that distinctive nutty aroma that makes Asian dishes sing
• Mayonnaise: creates the creamy base for our sauce while adding richness
• Sour cream: adds tanginess to balance the spicy elements in the sauce
• Sriracha: brings heat that can be adjusted based on your spice preference
• White rice: the perfect canvas for soaking up all those incredible flavors

Step-by-Step Instructions

Create the Marinade:

Combine soy sauce gochujang honey sesame oil and spices in a bowl until perfectly blended. The marinade should look glossy and have a balance of dark red color from the gochujang and amber tones from the honey. This combination creates the perfect sticky sweet heat that will caramelize beautifully on the steak.

Marinate the Steak:

Cut your steak into uniform cubes about 1inch in size for even cooking. Toss the meat in the marinade ensuring each piece is thoroughly coated. Let it rest for at least 30 minutes but if you have time allow it to marinate for up to 2 hours in the refrigerator for maximum flavor penetration.

Prepare the Rice:

Cook your rice according to package instructions. I prefer using a rice cooker for perfect fluffy rice every time. For extra flavor consider cooking your rice in beef or chicken broth instead of water. Once cooked fluff with a fork and keep warm until ready to serve.

Cook the Steak:

Heat your skillet or grill pan until it's smoking hot this ensures a beautiful sear. Add the marinated steak pieces without overcrowding the pan. Cook for about 34 minutes per side depending on your doneness preference. Look for a dark caramelized crust on the outside while maintaining juiciness inside.

Make the Spicy Cream Sauce:

Whisk together mayonnaise sour cream sriracha salt and pepper until completely smooth. The sauce should be thick enough to drizzle but not runny. Taste and adjust seasonings as needed remembering that the sauce will taste less spicy when paired with the rice and steak.

Assemble the Bowls:

Start with a base of warm rice in each bowl. Top with the sizzling hot steak pieces arranging them attractively. Drizzle generously with the spicy cream sauce allowing it to melt slightly from the heat of the steak. If desired add additional toppings like sliced green onions sesame seeds or pickled vegetables.

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My absolute favorite part of this dish is how the spicy cream sauce slowly melts into the hot rice and meat creating this incredible flavor that gets better with every bite. My daughter who normally dislikes spicy food always asks for extra sauce which says everything about how deliciously balanced it is.

Perfect Pairings

These Korean BBQ steak bowls pair wonderfully with simple side dishes that complement without overwhelming the main attraction. Consider serving with quick pickled cucumbers which provide a refreshing crunch and acidity that cuts through the richness of the dish. A simple cucumber salad with rice vinegar and a touch of sugar works beautifully. You could also add kimchi on the side for those who enjoy more heat and fermented flavors, adding another layer of authentic Korean taste.

Make-Ahead Options

This recipe offers excellent meal prep possibilities for busy weeks. The marinade can be mixed up to 3 days in advance and stored in the refrigerator. You can even marinate the steak overnight for more developed flavors. The spicy cream sauce also keeps well in the refrigerator for up to 5 days in an airtight container. Cook your rice and steak fresh when ready to eat or prepare everything ahead and reheat gently for a quick meal that tastes like you just made it.

Ingredient Substitutions

Dont let missing ingredients stop you from enjoying this delicious meal. If you dont have gochujang you can substitute with a mixture of red pepper flakes mixed with a bit of miso paste and honey. For a dairy-free spicy cream sauce try using coconut cream instead of sour cream. Rice can be swapped for cauliflower rice for a lower-carb option or even served over zucchini noodles for a completely different texture. The versatility of this recipe means you can adapt it to whatever you have on hand while maintaining the core flavors.

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Frequently Asked Questions About Recipes

→ What cut of steak works best for these Korean BBQ bowls?

Flank steak, skirt steak, or New York strip all work excellently for this dish. These cuts provide good flavor and texture when cut into cubes and quickly cooked. Flank and skirt steak should be sliced against the grain after cooking for maximum tenderness. If you prefer a more economical option, sirloin can also work well.

→ Can I make this dish less spicy?

Absolutely! To reduce the spice level, you can adjust both the marinade and the sauce. Use less gochujang (Korean chili paste) in the marinade, perhaps 1-2 teaspoons instead of a full tablespoon. For the cream sauce, start with just 1-2 teaspoons of sriracha instead of a full tablespoon, and add more to taste if desired.

→ What vegetables would complement these Korean BBQ bowls?

Great additions include quick-pickled cucumbers, kimchi, sautéed spinach, shredded carrots, sliced avocado, or steamed broccoli. For an authentic Korean touch, consider adding banchan (side dishes) like spicy cucumber salad, bean sprouts, or seasoned seaweed. The fresh crunch and acidity of vegetables provide excellent contrast to the rich meat and sauce.

→ Can I prepare any components of this dish ahead of time?

Yes! The spicy cream sauce can be made up to 3 days ahead and stored in the refrigerator. The steak can be marinated for up to 24 hours in advance (though more than 4 hours may make it too salty). You can also cook rice ahead of time and reheat it when ready to serve. For meal prep, store components separately and assemble just before eating.

→ What's a good substitute for gochujang if I can't find it?

While gochujang has a unique flavor profile, you can substitute with a mixture of 1 tablespoon tomato paste, 1 teaspoon sriracha or chili garlic sauce, 1/2 teaspoon sugar, and 1/2 teaspoon soy sauce. This won't perfectly replicate gochujang's fermented depth, but it will provide similar sweet-spicy-umami notes to your marinade.

→ Can I make this dish dairy-free?

Yes, you can create a dairy-free version by replacing the sour cream in the spicy sauce with dairy-free yogurt (coconut or soy-based work well) or additional mayonnaise with a squeeze of lime juice for tanginess. There are also excellent plant-based sour cream alternatives available in most grocery stores that work as direct substitutes.