Korean BBQ Steak Rice Bowls with Spicy Cream Sauce (Print Version)
Korean BBQ steak rice bowls loaded with tender marinated beef, steamed rice, and a bold spicy cream sauce. Ready in 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
# Ingredients:
→ Bulgogi-Style Marinated Steak
01 -
1 1/2 lbs ribeye or sirloin steak, thinly sliced
02 -
1/4 cup soy sauce
03 -
2 tbsp brown sugar
04 -
1 tbsp sesame oil
05 -
4 cloves garlic, minced
06 -
1 tsp fresh ginger, grated
→ Steamed Jasmine Rice Base
07 -
2 cups jasmine rice, uncooked
08 -
2 3/4 cups water
09 -
1 tsp sesame oil
→ Fiery Gochujang Cream Sauce
10 -
1/2 cup mayonnaise
11 -
2 tbsp gochujang paste
12 -
1 tbsp rice vinegar
13 -
1 tsp honey
14 -
1 tbsp lime juice
→ Fresh Bowl Toppings
15 -
2 cups shredded purple cabbage
16 -
1 cup shredded carrots
17 -
3 green onions, thinly sliced
18 -
2 tsp toasted sesame seeds
# Instructions:
01 -
In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 cloves minced garlic, and 1 tsp grated fresh ginger. Add 1 1/2 lbs thinly sliced ribeye or sirloin steak, toss to coat evenly, and marinate for at least 10 minutes while you prep the remaining components.
02 -
Rinse 2 cups jasmine rice under cold water until the water runs clear. Combine with 2 3/4 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in 1 tsp sesame oil for fragrant, glossy rice.
03 -
While the rice cooks, prepare the Fiery Gochujang Cream Sauce that makes these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce truly irresistible. Whisk together 1/2 cup mayonnaise, 2 tbsp gochujang paste, 1 tbsp rice vinegar, 1 tsp honey, and 1 tbsp lime juice until completely smooth. Refrigerate until ready to serve.
04 -
Prepare your fresh bowl toppings while the steak finishes marinating. Shred 2 cups purple cabbage and 1 cup carrots, then thinly slice 3 green onions. Arrange everything separately so each person can customize their Korean BBQ Steak Rice Bowls with Spicy Cream Sauce to their liking.
05 -
Heat a large cast-iron skillet or wok over high heat until smoking hot. Working in batches to avoid overcrowding, cook the marinated steak slices for 1-2 minutes per side until caramelized and slightly charred at the edges. Overcrowding the pan causes steaming instead of searing, so patience here is key.
06 -
For the best Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, transfer the seared steak to a clean plate and let it rest for 3-5 minutes. This allows the juices to redistribute throughout the meat, keeping every slice tender and flavorful rather than dry when you slice into it.
07 -
Divide the sesame jasmine rice evenly among 4 bowls. Top each with a generous portion of Korean BBQ steak, followed by the shredded purple cabbage, shredded carrots, and sliced green onions. Drizzle the Fiery Gochujang Cream Sauce generously over each bowl and finish with a sprinkle of 2 tsp toasted sesame seeds.
08 -
Serve your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce right away while the steak is warm and the rice is fluffy. Set out extra gochujang cream sauce on the side for dipping or drizzling. These bowls are best enjoyed fresh for maximum texture contrast between the warm steak and crisp vegetables.
# Notes:
01 -
🔪 Slicing Tip: For ultra-thin, Bulgogi-style steak slices, place the ribeye or sirloin in the freezer for 20-30 minutes before cutting. A partially frozen steak is much easier to slice thinly against the grain, giving you that authentic Korean BBQ texture.
02 -
🌶️ Heat Level: The gochujang cream sauce has a medium spice level. For a milder version, reduce gochujang paste to 1 tbsp or add an extra tablespoon of mayonnaise. For extra heat, add a teaspoon of sriracha or a pinch of Korean red pepper flakes (gochugaru).
03 -
🥡 Storage Advice: Store each component separately in airtight containers in the refrigerator for up to 3 days. Keep the gochujang cream sauce refrigerated for up to 5 days. Reheat the steak and rice separately in a skillet or microwave, and always add fresh toppings after reheating for the best texture.
04 -
🔄 Substitution Tips: No ribeye or sirloin? Flank steak or skirt steak work beautifully in this recipe. For a lighter option, swap the steak for thinly sliced chicken thighs using the same marinade. Brown rice or cauliflower rice can replace jasmine rice for a fiber-rich or low-carb alternative.
# Tools You'll Need:
01 -
large mixing bowl
02 -
cast iron skillet or grill pan
03 -
medium saucepan with lid
04 -
rice cooker (optional)
05 -
sharp chef's knife
06 -
cutting board
07 -
whisk
08 -
measuring cups and spoons
09 -
tongs
# Nutrition Facts (Per Serving):
Calories: 780 kcal
Total Fat: 38 g
Total Carbohydrate: 68 g
Protein: 42 g