The first sizzle of flank steak hitting a hot grill is a sound that instantly elevates a kitchen’s energy. I can’t help but grin as I watch the marinade caramelize, turning this simple cut of meat into a star attraction. Today, I’m sharing my take on Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, an easy dinner that bursts with all the bold flavors of Korean cuisine. In under an hour, you can create a satisfying meal that balances sweet, savory, and a little kick—all made right at home. It’s perfect for impressing guests or enjoying a cozy night in. Are you ready to take your dinner game up a notch? Let’s dive into this delicious and vibrant recipe! Why choose Korean BBQ Steak Rice Bowls? Savory, Bold Flavors: Each bite delivers a delightful mix of sweet and spicy that keeps your taste buds dancing. Quick and Easy: You can whip up this meal in under an hour—perfect for busy weeknights! Customizable Options: Feel free to swap out ingredients, like using cauliflower rice for a low-carb alternative or adding sautéed veggies for extra nutrition. Crowd-Pleaser: Whether serving family or hosting friends, this dish impresses every time with its vibrant presentation and rich flavors. Comfort Food Redefined: Tender, grilled flank steak on fluffy rice topped with creamy sauce is a comforting meal that feels indulgent without the fuss. Korean BBQ Steak Rice Bowl Ingredients For the Marinade • Flank Steak – This lean cut absorbs marinades beautifully, though skirt steak or sirloin also work well. • Soy Sauce – Provides essential umami and salty flavor; tamari is a great gluten-free substitute. • Brown Sugar – Adds sweetness and helps caramelize the meat while grilling; honey or maple syrup can be used instead. • Sesame Oil – Imparts a rich, nutty aroma; vegetable oil is a neutral alternative. • Garlic – Fresh garlic packs a punch, but garlic powder can work in a pinch. • Ginger – Offers warmth and zest; ground ginger can substitute in smaller amounts. For the Rice Bowl • Cooked White Rice – Serves as the fluffy base; jasmine or basmati rice is ideal, and quinoa can offer a healthier twist. • Green Onions – Adds a mild onion flavor and freshness; chives work as a good substitute. • Sesame Seeds – Provides an appealing crunch; can be omitted if you’re in a pinch. For the Spicy Cream Sauce • Mayonnaise – Creates a creamy base for the sauce; Greek yogurt is a healthier alternative. • Sriracha Sauce – Infuses heat and flavor; adjust based on your desired spice level, or try chili garlic sauce as a similar option. • Lime Juice – Adds brightness and tang; lemon juice is an acceptable substitute. • Honey – Balances the heat in the sauce; maple syrup can replace it if desired. Dive into these ingredients and prepare for a delightful experience with your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! Step‑by‑Step Instructions for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Step 1: Marinate the Steak In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger, stirring until smooth. Place the flank steak in the mixture, ensuring it’s fully coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or refrigerate for extra flavor infusion while you prepare the other components. Step 2: Preheat the Grill While the steak is marinating, preheat your grill to medium-high heat, around 400°F (200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking. This high temperature will give your steak the perfect sear, enhancing the caramelization and rich flavors of the Korean BBQ marinade. Step 3: Grill the Steak After marinating, remove the flank steak from the marinade, allowing any excess to drip off. Place the steak directly on the hot grill and cook for 4-5 minutes per side for medium-rare. Aim for a nice char on the outside while ensuring the inside is tender and juicy. Adjust the cooking time based on your desired doneness; a meat thermometer should read 135°F (57°C) for medium-rare. Step 4: Rest the Steak Once grilled, remove the steak from the grill and cover it loosely with aluminum foil. Let it rest for about 5 minutes; this step is crucial for allowing the juices to redistribute, ensuring every slice remains moist and flavorful. This waiting period also gives you time to prepare the spicy cream sauce. Step 5: Make the Cream Sauce In a separate bowl, whisk together mayonnaise, sriracha sauce, lime juice, and honey until smooth and well combined. Taste the sauce and adjust the sriracha to your preferred level of heat. This spicy cream sauce will beautifully complement the fresh flavors of your Korean BBQ Steak Rice Bowls, giving them an irresistible kick. Step 6: Assemble Bowls To assemble your Korean BBQ Steak Rice Bowls, start with a generous scoop of warm cooked rice at the bottom of each bowl. Slice the rested steak against the grain into thin, succulent pieces and arrange them on top of the rice. Drizzle the spicy cream sauce generously over the steak, and finish off with freshly sliced green onions and a sprinkle of sesame seeds for added crunch and flavor. Make Ahead Options These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a fantastic option for meal prep! You can marinate the flank steak up to 24 hours in advance to deepen the flavors, simply store it in the refrigerator. Additionally, the spicy cream sauce can be mixed ahead of time and kept in the fridge for up to 3 days; just give it a good stir before serving to refresh its texture. To save even more time, cook the rice in advance and refrigerate it, then simply reheat before assembling your bowls. When it’s time to eat, grill the steak and let it rest, then slice and assemble your bowls for a quick, delicious meal that’s just as wonderful as if you made it fresh! Korean BBQ Steak Rice Bowls Variations Feel free to get creative and make this dish your own with these delicious variations! Low-Carb Cauliflower Rice: Substitute white rice with cauliflower rice for a lighter option that still delivers great flavor. Veggie Boost: Add sautéed bell peppers, zucchini, or broccoli to introduce extra nutrients and vibrant color to your bowl. Chicken Alternative: Swap flank steak for grilled chicken breast, marinated in the same flavorful sauce for a different twist. Tofu Delight: For a vegetarian option, marinate and grill firm tofu instead of meat, soaking up those delicious Korean BBQ flavors. Extra Heat: Want to turn up the heat? Incorporate sliced jalapeños or a dash of chili flakes into the spicy cream sauce for an added kick. Herb Infusion: Garnish your rice bowls with fresh cilantro or mint for a refreshing herbal note that complements the bold flavors perfectly. Peanut Sauce Swap: Switch the spicy cream sauce with a homemade peanut sauce for a creamy, nutty flavor that pairs beautifully with the steak. Sesame Crunch: For additional texture, toss in some toasted sesame seeds or crushed nuts—like peanuts or almonds—over the finished dish. Whichever variation you choose, your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are sure to impress! Don’t forget to explore some sides like quick pickled cucumbers or kimchi, and consider giving your meal a fun twist by trying a delicious BBQ Chicken Rice option next time. Happy cooking! What to Serve with Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Enhance your meal with these delightful pairings that beautifully complement the bold flavors of your dish. Quick-Pickled Cucumbers: Their tangy crispness adds a refreshing contrast to the rich steak and creamy sauce. Garlic Butter Bok Choy: Sautéed bok choy in garlic butter brings a delicious crunch and earthy flavor that balances the meal perfectly. Kimchi: A classic Korean side, this fermented cabbage introduces a delightful kick and an umami punch. Sweet Potato Wedges: Roasted to perfection, their natural sweetness pairs wonderfully with the spicy notes of the steak bowl. Jasmine Rice: If you’re looking for a fluffier alternative, jasmine rice’s floral aroma elevates the overall experience of each bite. Sparkling Water with Lime: The carbonation refreshes the palate and the lime’s acidity harmonizes with the spicy cream sauce nicely. Chilled Sake: This traditional Japanese drink compliments Korean BBQ beautifully, offering a smooth and mild flavor balance. Mango Salad: A light, tropical salad with mango and cilantro brightens the meal with sweetness and freshness. Matcha Ice Cream: For dessert, this creamy treat provides a subtle bitterness that perfectly contrasts with the bold and spicy flavors of your meal. Expert Tips for Korean BBQ Steak Rice Bowls Marinade Magic: Ensure the steak marinated for at least 30 minutes—longer for more flavor. Skipping this can leave the meat bland. Grill Properly: Preheat the grill to medium-high for a good sear. Cooking on a grill that’s not hot enough can result in chewy steak. Resting is Key: Allow the steak to rest after grilling; this simple step locks in moisture and ensures tenderness for your rice bowls. Slice Against the Grain: When cutting your steak, slice against the grain. This maximizes tenderness and makes each bite enjoyable in your Korean BBQ Steak Rice Bowls. Adjust the Heat: Tailor the spiciness of the cream sauce with sriracha to match your preference. Test it out and add gradually! How to Store and Freeze Korean BBQ Steak Rice Bowls Fridge: Store leftover steak, rice, and sauce in separate airtight containers for up to 3 days to maintain freshness and quality. Freezer: Flash-freeze sliced steak by spreading it in a single layer on a baking sheet. Once frozen, transfer it to a freezer bag for up to 3 months. Reheating: To reheat, thaw steak overnight in the fridge, then warm in a skillet over low heat. Reheat rice in the microwave with a splash of water for moisture, ensuring a fluffy texture. Sauce Storage: Keep the spicy cream sauce in a separate container; it will last in the fridge for up to a week, ensuring your Korean BBQ Steak Rice Bowls stay flavorful. Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe FAQs What should I look for when selecting flank steak? When choosing flank steak, look for a piece that has a bright red color and a good amount of marbling, which helps keep the meat tender during cooking. Avoid cuts with dark spots or excessive gristle. A steak that’s about 1 inch thick is ideal for even cooking. How can I store leftover Korean BBQ Steak Rice Bowls? Absolutely! Store any leftovers in airtight containers in the refrigerator for up to 3 days. It’s best to keep the steak, rice, and spicy cream sauce in separate containers to maintain their individual textures and flavors. Before serving, just reheat everything gently. Can I freeze the steak for later use? Yes! For freezing, I often recommend flash-freezing the sliced steak. Lay the slices in a single layer on a baking sheet and place them in the freezer for about 1-2 hours until solid. Transfer the frozen slices to a freezer-safe bag, squeezing out as much air as possible to prevent freezer burn. The steak can be stored for up to 3 months. What should I do if my steak turns out tough? If your steak is tough, it might be due to not slicing against the grain. Be sure to cut across the fibers for tender bites. Also, ensure it was properly marinated and rested after grilling. For future attempts, consider marinating longer or using a meat mallet for tenderizing. Is there a healthier option for the creamy sauce? Very! You can use Greek yogurt instead of mayonnaise to create a lighter and tangier spicy cream sauce. Simply whisk together the yogurt, sriracha, lime juice, and honey, adjusting the ingredients to your taste. This option will still deliver that yummy creaminess while reducing calories. Can pets safely consume leftover steak? Most of the time, plain steak is safe for pets in moderation, but be cautious! Remove any seasoning or marinade before giving it to them. Remember, some ingredients like garlic found in marinades can be harmful to pets. Always consult your vet if unsure about sharing human food with your furry friends. Savor Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Enjoy delicious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a quick and easy meal bursting with bold flavors. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsResting Time 5 minutes minsTotal Time 50 minutes mins Servings: 4 bowlsCourse: BeefCuisine: KoreanCalories: 500 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Marinade1 pound Flank Steak Skirt steak or sirloin can be used.1/4 cup Soy Sauce Tamari is a gluten-free substitute.2 tablespoons Brown Sugar Honey or maple syrup can be used instead.1 tablespoon Sesame Oil Vegetable oil can be used as a neutral alternative.3 cloves Garlic Minced or garlic powder can work.1 tablespoon Ginger Grated or ground ginger in smaller amounts.For the Rice Bowl2 cups Cooked White Rice Jasmine or basmati rice is ideal.1/4 cup Green Onions Chives can be used as a substitute.2 tablespoons Sesame Seeds Omitted if you're in a pinch.For the Spicy Cream Sauce1/2 cup Mayonnaise Greek yogurt is a healthier alternative.2 tablespoons Sriracha Sauce Adjust based on your desired spice level.1 tablespoon Lime Juice Lemon juice is an acceptable substitute.1 tablespoon Honey Maple syrup can replace if desired. Equipment grillMixing BowlWhiskKnifeCutting board Method Marinating and GrillingIn a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Let the flank steak marinate for at least 30 minutes.Preheat your grill to medium-high heat at around 400°F (200°C).Remove the flank steak from the marinade and grill for 4-5 minutes per side for medium-rare.Remove from the grill and let the steak rest for about 5 minutes, covered loosely with aluminum foil.Making the Cream Sauce and Assembling BowlsIn a separate bowl, whisk together mayonnaise, sriracha sauce, lime juice, and honey until smooth.Assemble the bowls by placing warm cooked rice at the bottom, followed by slices of steak, and drizzled with spicy cream sauce. Top with green onions and sesame seeds. Nutrition Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 2mg NotesCustomize your Korean BBQ Steak Rice Bowls with additional vegetables or by using cauliflower rice for a low-carb option. Tried this recipe?Let us know how it was!
