When I want a meal that’s bold, satisfying, and full of flavor without being complicated, these Korean BBQ Steak Bowls with Creamy Sauce are my go-to. They’re the kind of dinner that comes together quickly but delivers like you spent hours in the kitchen. The marinated steak is juicy and deeply seasoned, the rice is fluffy and grounding, and the creamy, spicy sauce on top brings everything together in the best way.
I love meals that are customizable, and this one fits the bill. You can make it as spicy as you like, switch up the toppings, or even turn it into a meal prep situation for the week. But the base always stays the same: tender steak bites grilled to perfection, spooned over rice, and drizzled with a sauce that’s got just enough heat to keep you coming back for more.
Here’s how I make these bowls and a few tips to tweak them to your taste.
Why This Recipe Works
This is one of those meals that looks impressive but couldn’t be easier. Here’s why it’s a staple in my dinner rotation:
- The steak is quick to cook but packed with flavor thanks to the gochujang marinade.
- The creamy sauce cools things down, giving balance to the heat and umami of the meat.
- It’s easily customizable—you can build the bowl however you like with your favorite veggies or grains.
- It’s weeknight-friendly but feels like something from a restaurant.
And if you’re into prepping ahead, both the marinade and sauce can be made in advance.
Ingredients You’ll Need
For the Steak:
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
For the Rice:
- 1 cup cooked rice (white, brown, or jasmine)
For the Creamy Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
How I Make It (Step-by-Step)
1. Marinate the Steak
In a mixing bowl, I combine the soy sauce, gochujang, honey, sesame oil, and seasonings. Then I toss in the steak cubes and make sure they’re fully coated. I cover and refrigerate the mixture for at least 30 minutes, though 1–2 hours is even better for deeper flavor.
If I’m in a rush, I let it sit while I prep the sauce and rice—it still turns out delicious.
2. Grill the Steak
I heat the grill (or a grill pan) to medium-high and let it get hot before adding the steak. The small cubes only need 3–4 minutes per side to get nicely charred on the outside and still juicy inside.
Once grilled, I let the steak rest for about 5 minutes. This keeps all the juices in and gives me time to build the bowls.
3. Make the Creamy Sauce
In a small bowl, I whisk together mayonnaise, sour cream, sriracha, salt, and pepper until smooth. It’s creamy with a little heat and tang—perfect for spooning over hot steak and rice.
If I want it spicier, I’ll add an extra squirt of sriracha or a pinch of gochujang right into the mix.
4. Assemble the Bowls
I start with a base of warm rice, then layer on the steak bites. I drizzle a generous amount of the creamy sauce over the top and add any garnishes I have on hand—usually sesame seeds, sliced scallions, or fresh cucumber for crunch.
If I have kimchi or pickled radish in the fridge, those go in too for that extra pop of acidity.
My Tips for Best Results
- Cut steak into even pieces so they cook at the same rate.
- Don’t skip the rest after grilling—it makes the steak juicier.
- Use a hot grill or skillet to get a quick sear and lock in flavor.
- Make extra sauce—trust me, you’ll want it. It’s great on everything from veggies to sandwiches.
Variations I’ve Tried
- Swap the rice for quinoa or cauliflower rice for a low-carb version.
- Add quick pickled cucumbers for crunch and acidity.
- Top with a fried or soft-boiled egg to make it extra satisfying.
- Use chicken or tofu instead of steak—the marinade works just as well.
What I Serve It With
These bowls are pretty complete on their own, but if I want to round things out, I’ll add:
- Kimchi or pickled daikon
- Steamed broccoli or sautéed bok choy
- Seaweed salad or cucumber slaw
- A refreshing sparkling water with lime or a cold Asian lager
They also make great leftovers—I just store the rice, steak, and sauce separately and reheat when I’m ready to eat.
FAQs From My Kitchen
Q: Can I make this ahead of time?
Yes! Marinate the steak and mix the sauce up to 24 hours ahead. You can also grill the steak and reheat gently before serving.
Q: Can I use another cut of beef?
Definitely. Ribeye or sirloin work great—just slice thinly and don’t overcook.
Q: Is gochujang very spicy?
It’s more savory and slightly sweet with mild heat. You can adjust the amount to suit your spice level.
Q: Can I make the sauce dairy-free?
Yes! Use dairy-free mayo and swap the sour cream for a plant-based version or a bit of coconut yogurt.
Final Thoughts
These Korean BBQ Steak Bowls with Creamy Sauce are everything I want in a meal—bold flavors, quick prep, and that perfect balance of heat, creaminess, and bite. Whether I’m grilling outside or making a fast dinner indoors, they’re one of those meals that satisfies every craving.
Try them once, and I think they’ll earn a spot in your regular rotation. Let me know how you make them your own—or if you find a new topping twist I need to try.
Korean BBQ Bowls That Bring the Heat: Tender Steak, Rice, and Creamy Drizzle
Ingredients
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup cooked jasmine rice
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
Instructions
- In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, and ginger to create a marinade.
- Add flank steak to the marinade and refrigerate for at least 30 minutes.
- Cook the rice according to package instructions.
- Grill or pan-sear the marinated steak over medium-high heat for about 4-5 minutes on each side or until desired doneness.
- Let the steak rest for a few minutes before slicing it thinly against the grain.
- In a small bowl, mix mayonnaise, gochujang, and rice vinegar to create the creamy drizzle.
- Assemble the bowls by dividing rice, steak, cucumber, and carrot among four bowls.
- Drizzle the creamy sauce over the top and garnish with green onions and sesame seeds.
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