Can I make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce ahead of time?

Yes! These are great for meal prep. Keep the rice, steak, veggies, and sauce in separate containers so everything stays fresh. Assemble when ready to eat.

What’s the best cut of steak for these bowls?

Flank steak and sirloin both work great. Just make sure it’s well-marbled and thinly sliced for fast cooking and tenderness.

Can I swap the mayo in the spicy cream sauce?

Absolutely. You can use Greek yogurt for a tangier, lighter version—still delicious in Korean BBQ Steak Rice Bowls with Spicy Cream Sauce . (Just know it’ll taste a bit more “fresh” than “rich and creamy.”)

How do I store leftovers?

Store everything in airtight containers in the fridge for up to 3–4 days . Reheat the steak and rice, then add cold veggies and sauce after heating for the best texture.

I don’t have gochujang—what can I use?

You can skip it, or add a small dash of sriracha or red pepper flakes to the marinade. It won’t be exactly the same, but it’ll still be very tasty.

Korean BBQ Steak Rice Bowls: Irresistible 30-Min Wow

Description

Juicy Korean-style marinated steak over fluffy rice with crunchy veggies and a creamy spicy sauce drizzle. Fast, filling, and so craveable.

Ingredients

Scale

Steak + Marinade

1 lb flank or sirloin steak, thinly sliced against the grain
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp rice vinegar
1 tsp gochujang (optional, for extra heat)

Bowls

2 cups cooked white or brown rice
1 cup shredded carrots
1 cup cucumber, thinly sliced
1/2 cup kimchi (optional)
2 green onions, sliced
1 tbsp sesame seeds (optional)

Spicy Cream Sauce

1/4 cup mayonnaise
1 tbsp sriracha
1 tsp lime juice
1 tsp honey

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Instructions

Marinate the steak: In a bowl, whisk soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang (if using). Add sliced steak and toss to coat. Marinate at least 30 minutes (or up to 8 hours).
Make the sauce: In a small bowl, whisk mayonnaise, sriracha, lime juice, and honey until smooth. Set aside.
Cook the steak: Heat a skillet or grill pan over medium-high heat. Cook steak in batches, 2–3 minutes per side, until browned and caramelized.
Build the bowls: Divide rice between bowls. Top with steak, carrots, cucumber, and kimchi (if using).
Finish & serve: Drizzle with spicy cream sauce. Garnish with green onions and sesame seeds. Serve immediately.

Notes

Best steak texture: Slice thinly against the grain so it stays tender.

Don’t crowd the pan: Cook in batches for better browning.

Make it milder: Skip gochujang and use less sriracha (or add a little extra mayo).

Meal-prep tip: Store rice, steak, veggies, and sauce separately; assemble when ready.

Nutrition note: Values are estimates and will vary by steak cut, rice portion, and sauce amount.

Prep Time: 15 minutes + 30 minutes (marinating)
Cook Time: 10 minutes
Category: Dinner
Method: Skillet / Grill Pan
Cuisine: Korean-Inspired

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 680 kcal
Sugar: 10 g
Sodium: 1100 mg
Fat: 32 g
Saturated Fat: 10 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 95 mg