Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are the perfect weeknight dinner. After making this many times, I discovered the trick to tender, flavorful steak every time. The crispy edges and creamy sauce make this dish irresistible. Try it with my Creamy Chicken Stroganoff for a complete meal. If you love recipes like this, you’ll also enjoy Easy Honey Garlic Shrimp and Easy Creamy Cucumber Salad.
Why This Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Is Pure Comfort
- Tender, flavorful steak with a crispy edge
- Creamy, spicy sauce that's better than takeout
- Easy, one-pan cooking for quick weeknight dinners
- Customizable with your favorite veggies and toppings
What You'll Need for Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb flank or sirloin steak
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 2 tbsp Korean BBQ marinade
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp gochujang
- 1 tbsp Sriracha (optional)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- Optional: Green onions
- Optional: Sesame seeds
- Optional: Sliced avocado
- Optional: Fried egg
📝 Ingredient Notes
- Flank or sirloin steak: You can also use ribeye or New York strip for a richer flavor.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion blender — Easy blending of the spicy cream sauce right in the pan. → See on Amazon
How to Make Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Marinate the steak: Combine steak, Korean BBQ marinade, soy sauce, honey, and minced garlic. Let it sit for 15 minutes.
- Cook the steak: Heat sesame oil in a cast iron skillet over medium-high heat. Add the steak and cook for 4-5 minutes on each side for medium-rare. Remove and let it rest.
- Cook the veggies: In the same skillet, add shredded carrots and sliced bell peppers. Cook until tender, about 5 minutes.
- Make the sauce: In a small bowl, whisk together gochujang, Sriracha (optional), and 1 tbsp of water. Pour it into the skillet with the veggies. Stir in the cooked rice and sliced steak. Blend the mixture with an immersion blender until creamy.
- Serve: Divide the rice and steak mixture into bowls. Top with your favorite toppings and enjoy!
Cook's Tips for Perfect Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Pro tip: Slice the steak thinly against the grain for tender, easy-to-chew pieces.
- Common mistake and fix: Overcooking the steak results in tough meat. Use a meat thermometer to ensure it reaches 135°F for medium-rare, then let it rest for 10 minutes before slicing.
- Pro tip: For a spicier sauce, add more Sriracha or gochujang to taste.
Storing & Reheating Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can marinate the steak up to 24 hours ahead of time.
Freezing Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a gluten-free version, use coconut aminos instead of soy sauce.
- Best substitution: No Korean BBQ marinade? Use a mix of soy sauce, brown sugar, and garlic.
- Make-ahead: Cook the rice and slice the veggies ahead of time for a quicker dinner prep.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water or broth.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked steak every time. → Check price on Amazon
Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Ingredients
Main Ingredients
- 1 lb flank or sirloin steak
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced bell peppers
Seasonings
- 2 tbsp Korean BBQ marinade
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp gochujang
- 1 tbsp Sriracha (optional)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated ginger
Optional Toppings
- Green onions
- Sesame seeds
- Sliced avocado
- Fried egg
Instructions
- Marinate the steak: Combine steak, Korean BBQ marinade, soy sauce, honey, and minced garlic. Let it sit for 15 minutes.
- Cook the steak: Heat sesame oil in a cast iron skillet over medium-high heat. Add the steak and cook for 4-5 minutes on each side for medium-rare. Remove and let it rest.
- Cook the veggies: In the same skillet, add shredded carrots and sliced bell peppers. Cook until tender, about 5 minutes.
- Make the sauce: In a small bowl, whisk together gochujang, Sriracha (optional), and 1 tbsp of water. Pour it into the skillet with the veggies. Stir in the cooked rice and sliced steak. Blend the mixture with an immersion blender until creamy.
- Serve: Divide the rice and steak mixture into bowls. Top with your favorite toppings and enjoy!
Notes
- Chef tip: For a gluten-free version, use coconut aminos instead of soy sauce.
- Best substitution: No Korean BBQ marinade? Use a mix of soy sauce, brown sugar, and garlic.
- Make-ahead: Cook the rice and slice the veggies ahead of time for a quicker dinner prep.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water or broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can marinate the steak up to 24 hours ahead of time.
Nutrition Per Serving
- Calories: 520
- Protein: 35g
- Fat: 18g
- Carbs: 45g
- Fiber: 2g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce FAQs
Yes, you can marinate the steak and slice the veggies ahead of time. Cook everything together just before serving.
Overcooking the steak is the most common reason for toughness. Use a meat thermometer to ensure it reaches 135°F for medium-rare, then let it rest before slicing.
While you can freeze the cooked rice and steak, the texture may not be as good when thawed.
Yes, cook the marinated steak at 400°F for 8-10 minutes, then finish it in the skillet with the veggies and sauce.
Reheat in the oven at 350°F for 10-15 minutes for the best texture.
A Warm Final Note
I can’t wait for you to try Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
