Korean BBQ Steak Rice Bowls

This Korean BBQ steak rice bowl has been my weeknight savior for months, combining the rich flavors of Korean-inspired marinade with a creamy, spicy sauce that elevates simple ingredients into something extraordinary. The contrast between the caramelized steak, fluffy rice, and creamy sauce creates a restaurant-quality meal in minutes.

I first created this recipe when looking for ways to use leftover steak from a weekend barbecue. My family was so impressed they now request it as a planned meal rather than a leftover solution.

Ingredients

• For the Steak
• 1 lb beef steak flank, skirt, or New York strip works beautifully for its marbling and tender texture when sliced properly
• 1 tbsp soy sauce provides that umami depth without overpowering
• 1 tbsp gochujang the star ingredient that brings authentic Korean flavor
• 1 tbsp honey balances the spice with necessary sweetness
• 1 tsp sesame oil a little goes a long way in adding nutty richness
• 1 tsp garlic powder for convenience and even flavor distribution
• ½ tsp onion powder adds aromatic depth without texture
• ¼ tsp salt enhances all other flavors
• ⅛ tsp black pepper for slight heat and complexity

• For the Rice
• 1 cup cooked rice choose short-grain for authenticity or any variety you prefer

• For the Spicy Cream Sauce
• ½ cup mayonnaise creates the silky base texture
• ¼ cup sour cream adds tanginess that cuts through the richness
• 1 tbsp sriracha for bright heat that complements the gochujang
• ¼ tsp salt brings all flavors together
• ⅛ tsp black pepper adds subtle warmth

Step-by-Step Instructions

Marinate the Steak

Combine all marinade ingredients in a bowl until smooth. Getting the marinade consistent ensures every bite of steak has equal flavor. The honey might resist mixing at first but keep stirring until fully incorporated. Add your beef cubes and gently massage the marinade into the meat. Let this rest for at least 30 minutes at room temperature or up to 2 hours in the refrigerator. The longer you marinate, the deeper the flavor penetration.

Prepare the Sauce

Whisk the mayonnaise and sour cream first until completely smooth. This creates the perfect base texture. Add the sriracha gradually, tasting as you go to achieve your ideal heat level. Finally incorporate salt and pepper, adjusting to your preference. The sauce should be vibrant orange-pink and smooth enough to drizzle but thick enough to cling to the meat.

Cook the Steak

Preheat your pan until water droplets sizzle immediately upon contact. This ensures proper searing. Add the marinated steak in a single layer, being careful not to overcrowd which would cause steaming instead of searing. Cook for exactly 3 minutes before flipping for medium-rare results. The steak should have a deep caramelized crust but still remain juicy inside. Let rest for 5 minutes before serving to allow juices to redistribute.

Assemble Your Bowl

Start with warm rice as your foundation. The rice should be freshly cooked or properly reheated to maintain its texture. Arrange the steak pieces artfully on top, showcasing the beautiful caramelization. Drizzle the cream sauce generously over everything, allowing some to pool around the edges. The contrast between the white sauce and dark meat creates visual appeal.

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Gochujang is my absolute favorite ingredient in this recipe. I discovered it years ago at a Korean market and now keep it as a staple in my refrigerator. The fermented complexity it brings cannot be replicated with other hot sauces, providing both heat and depth that transforms ordinary ingredients.

Storing Leftovers

The components of this bowl store best separately. Keep the cooked steak in an airtight container in the refrigerator for up to 3 days. The sauce actually improves overnight as flavors meld together and can last up to 5 days refrigerated. When reheating the steak, use gentle heat to prevent overcooking. A quick 30 seconds in the microwave or a low temperature oven works best. Assemble just before eating for the freshest experience.

Vegetarian Adaptation

This bowl works beautifully with plant-based alternatives. Replace the steak with extra-firm tofu pressed for 30 minutes then cubed, or use sliced portobello mushrooms which absorb the marinade wonderfully. The cooking method remains similar though cooking time may decrease slightly. The spicy cream sauce can be made vegan by substituting vegan mayonnaise and plant-based yogurt for the sour cream, maintaining that crucial creamy texture.

Serving Suggestions

These bowls shine with thoughtful garnishes. Try adding quick pickled vegetables for acidity and crunch. Thinly sliced cucumbers, julienned carrots, or radishes work beautifully. A sprinkle of toasted sesame seeds adds visual appeal and textural contrast. For a complete meal experience, serve with kimchi on the side which complements the flavors perfectly while adding probiotic benefits. A cold Korean beer or sparkling water with lime makes an ideal beverage pairing.

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Recipe Q&A

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

Flank steak, skirt steak, and New York strip all work excellently. Flank and skirt offer great flavor and tenderness when cut against the grain, while New York strip provides a more premium texture. For budget options, sirloin can work well too—just avoid overcooking as it can become tough.

→ Can I make this dish less spicy?

Absolutely! You can reduce the spice level by decreasing the amount of gochujang in the marinade and sriracha in the cream sauce. For a very mild version, replace gochujang with an extra tablespoon of soy sauce mixed with a teaspoon of brown sugar, and use just a dash of sriracha in the sauce or omit it completely.

→ What sides pair well with Korean BBQ steak bowls?

Traditional Korean sides like kimchi, pickled cucumbers, or quick-pickled vegetables add brightness and contrast. Sautéed spinach, steamed broccoli, or sliced avocado also complement the dish beautifully. For a more substantial meal, add a fried egg on top or serve with a light miso soup on the side.

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

Yes! The marinade can be prepared up to 3 days ahead and stored in the refrigerator. The steak can marinate overnight for deeper flavor. The spicy cream sauce stays fresh for up to 5 days refrigerated. You can also cook rice in advance and reheat just before serving. For meal prep, store components separately and assemble just before eating.

→ Is there a vegetarian alternative for this dish?

You can substitute the beef with firm tofu, tempeh, or seitan using the same marinade. For tofu, press well to remove excess moisture, then cut into cubes and marinate for at least an hour before pan-frying until crispy. Mushrooms (particularly king oyster or portobello) also work wonderfully with this marinade and provide a meaty texture when grilled or sautéed.

→ What's the best way to store leftovers?

Store leftover components separately in airtight containers in the refrigerator. The cooked steak will keep for 3-4 days, rice for 4-5 days, and the sauce for up to a week. For reheating, warm the steak briefly in a skillet with a splash of water to prevent drying out, and microwave the rice with a damp paper towel over it. Assemble with cold or room temperature sauce.