This Korean BBQ steak rice bowl delivers big flavor with minimal fuss: sweet-salty marinated steak, a quick pan glaze, crisp chilled veggies, and a creamy spicy sauce that ties it all together. The steak is seared hot for a caramelized crust, then finished with the marinade to create a sticky, savory glaze. Textures range from tender meat to crunchy cucumber and shredded carrots, all resting on fluffy jasmine rice. It’s easy because the marinade doubles as a glaze, the spicy cream sauce comes together in a minute, and the recipe uses simple pantry ingredients. Want it lighter or grain-free? Swap the rice for cauliflower rice or quinoa. For a printable version and step photos, see the Korean BBQ Steak Rice Bowls recipe.

Why You’ll Love This Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Fast weeknight meal: steak marinates only 10–15 minutes and cooks in minutes.
Big, balanced flavors: sweet soy glaze, bright lime, and spicy cream sauce.
Great texture contrast: seared steak, soft rice, crunchy cucumber and carrots.
Flexible ingredients: use flank, sirloin, or ribeye and swap rice for quinoa or cauliflower rice.
Hands-off sauce: spicy cream whips up in one bowl, no cooking required.
Easy to scale: double for meal prep or halve for two servings.
Leftover-friendly: components reheat well for next-day lunches.

What Is Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce?

This is a simple rice bowl built around marinated, pan-seared steak finished with a quick glaze from the reserved marinade and topped with a creamy spicy sauce. The overall taste is sweet, salty, garlicky, and slightly spicy, with bright lime cutting through the richness. The cooking method is quick pan-searing and a brief simmer of the marinade to make a glaze. The vibe is casual comfort food—perfect for weeknight dinners, casual entertaining, or a filling lunch. It’s Korean-inspired rather than traditional Korean food, focusing on accessible flavors and fast prep.

Ingredients for Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

For the Steak & Marinade

1 pound Flank Steak (or sirloin or ribeye)
2 tablespoons Vegetable Oil (or olive oil)
1 teaspoon Sesame Oil
1/4 cup Soy Sauce
2 tablespoons Brown Sugar
2 cloves Garlic (minced)
1 tablespoon Ginger (grated)
to taste Black Pepper
to taste Salt

For the Base & Veggies

2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
1/4 cup Green Onions (chopped)
1 cup Shredded Carrots (or bell peppers or snap peas)
1 cup Cucumber (sliced)

For the Spicy Cream Sauce

1/2 cup Mayonnaise (or Greek yogurt)
2 tablespoons Sriracha Sauce
1 tablespoon Lime Juice
1 tablespoon Honey
to taste Salt

Ingredient Notes (Substitutions, Healthy Swaps)

Steak: flank is lean and slices nicely against the grain. Use sirloin for balance or ribeye for more fat and flavor.
Oils: vegetable or olive oil works for searing; sesame oil is for flavor—don’t replace its toasted note.
Soy sauce: you can use low-sodium soy sauce to cut salt. Adjust added salt after tasting.
Rice: jasmine gives fragrance; quinoa adds protein; cauliflower rice lowers carbs.
Mayonnaise: Greek yogurt is a lower-fat swap and adds tang. If you use yogurt, reduce lime a bit to avoid too much tartness.
Veggies: shredded carrots can be swapped for thin bell pepper strips or snap peas for crunch. Keep them chilled for texture contrast.
Heat: reduce sriracha for milder bowls or add more for extra kick.

Step-by-Step Instructions

Step 1 – Make the marinade and sauce

In a shallow bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon sesame oil, and a few grinds of black pepper.
Add the steak and turn to coat. Let sit for 10–15 minutes (this short soak boosts flavor without long marinating).
In a small bowl, whisk 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon lime juice, and 1 tablespoon honey until smooth. Taste and season lightly with salt.
Visual cue: the sauce should be smooth and pourable, not thick like spreadable mayo.

Step 2 – Prep rice and veggies

Warm the cooked jasmine rice if needed. Slice cucumbers, shred carrots, and chop green onions. Keep the vegetables chilled while you cook the steak so they stay crisp.

Step 3 – Sear the steak

Heat a skillet over medium-high heat and add 2 tablespoons vegetable oil. Remove the steak from the marinade, letting excess drip off. Sear the steak for 2–4 minutes per side, depending on thickness and preferred doneness.
Pro cue: aim for a dark brown crust; 2–3 minutes per side usually gives medium-rare on a flank steak about 1/2 inch thick.

Step 4 – Finish the glaze

Lower the heat, pour the reserved marinade into the pan, and let it bubble for 30–60 seconds to reduce slightly and cook the raw garlic/ginger. Spoon the glaze over the steak, then remove the steak from the pan. Let rest for 5 minutes before slicing against the grain.

Step 5 – Assemble the bowls

Divide 2 cups cooked jasmine rice between bowls. Fan sliced steak over the rice, drizzle with the spicy cream sauce, and top with shredded carrots, cucumber slices, and chopped green onions.

Step 6 – Serve immediately while warm

Serve the bowls right away so the steak is warm and the veggies stay crisp.

Pro Tips for Success

Pat the steak dry before searing to help get a good crust. Excess moisture prevents browning.
Use a very hot pan and a small amount of high-heat oil to sear quickly without overcooking.
Slice flank steak against the grain to keep slices tender.
Let the steak rest 5 minutes before slicing to keep juices in the meat.
Reserve the marinade (don’t pour it down the drain); bring it to a boil in the pan to cook out raw flavors and make a glaze.
If your glaze thickens too fast, add a splash of water to loosen it.
Taste the spicy cream sauce and adjust sriracha and lime to balance heat and brightness.

Flavor Variations

OPTIONAL – Honey-Garlic Boost: add 1 tablespoon extra honey to the reserved marinade while glazing for a sweeter finish.
OPTIONAL – Smoky Heat: stir 1/2 teaspoon smoked paprika into the spicy cream sauce for a smoky note.
OPTIONAL – Fresh Herb Kick: sprinkle chopped cilantro or basil over bowls for fresh herb flavor.
OPTIONAL – Crunch Upgrade: top with toasted sesame seeds or crushed roasted peanuts for extra crunch.
OPTIONAL – Veg Swap: use quick-pickled carrots and cucumbers (splash of rice vinegar, pinch of sugar) to add tang.
OPTIONAL – Low-Fat: swap mayo for Greek yogurt for a lighter sauce while keeping creaminess.

Serving Suggestions

Pair with steamed or sautéed bok choy or baby spinach for extra greens.
Serve with a simple miso soup or clear broth to round out the meal.
Add a fried egg on top for richness and visual appeal.
Offer lime wedges on the side for extra brightness.
Serve on lettuce leaves for hand-held wraps.
Great for casual dinner parties—set up bowls family-style so guests build their own.

Make-Ahead, Storage & Reheating

Make-ahead: prep the marinade and sauce up to 24 hours in the fridge. Chop veggies and cook rice ahead; keep chilled.
Storage: store steak, rice, sauce, and veggies separately in airtight containers in the fridge. Use within 3–4 days.
Reheating: reheat steak slices gently in a skillet over medium-low with a splash of water or broth to keep them moist, then reheat rice in microwave with a damp paper towel or stovetop with a splash of water.
Texture changes: mayo-based sauce may thicken slightly in the fridge—stir in a teaspoon of water or lime juice to loosen before serving.

Storage and Freezing Instructions

You can freeze cooked steak and rice separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
The spicy cream sauce (mayonnaise-based) does not freeze well; it can separate. Store sauce in the fridge and use within 3–4 days instead of freezing.
If you must freeze assembled bowls, expect softer vegetables and sauce separation; for best quality, freeze components separately.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—:|—:|—:|—:|—:|—:
Approx. 540 | 30 g | 31 g | 37 g | 3 g | 950 mg

Estimates vary by brands and portions.

FAQ About Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Q: Why is my sauce too thick?
A: Mayo-based sauce thickens in cold weather. Stir in a teaspoon of lime juice or water to loosen and adjust seasoning.
Q: The marinade is too salty—what can I do?
A: Use low-sodium soy sauce next time. For this batch, dilute with a little water before using as a glaze and taste before adding salt.
Q: How do I know when the steak is done?
A: Use visual cues and timing: 2–4 minutes per side on medium-high for medium-rare to medium depending on thickness. A meat thermometer reads 125–130°F for medium-rare, 135°F for medium.
Q: Can I use frozen steak?
A: Thaw steak completely in the fridge before marinating and searing for even cooking.
Q: My glaze burned in the pan—how to prevent that?
A: Lower the heat before adding the reserved marinade and watch it closely; sugar burns quickly. Let it bubble briefly (30–60 seconds) and stir.
Q: Can I make this vegetarian?
A: OPTIONAL: Replace steak with marinated and pan-seared tofu or tempeh and use the same glaze and sauce, but note textural and protein differences.

Notes

Slice steak thinly across the grain for the best tenderness.
Keep the raw marinade out of raw consumption—always boil it for the glaze to cook out raw bits.
Serve bowls warm, but keep the crunchy veggies chilled for contrast.
Use a nonstick or well-seasoned cast-iron skillet for a good sear.
Garnish with extra green onions and a light drizzle of sesame oil for aroma.

Troubleshooting

Bland flavor: increase soy sauce slightly or add a pinch more brown sugar and a squeeze of lime to balance.
Steak overcooked: cook on slightly lower heat and use a thermometer; rest meat before slicing.
Glaze too watery: simmer the reserved marinade a little longer to reduce and thicken.
Glaze too thick or burnt: add a teaspoon of water and remove from heat immediately; next time lower heat and watch closely.
Sauce separated after chilling: stir in a small amount of lime juice or water to recombine and bring to room temperature before serving.

Final Thoughts

This Korean BBQ steak rice bowl is a quick, satisfying meal that balances sweet, salty, spicy, and fresh textures with very little fuss. It works for busy nights, meal prep, or casual gatherings and adapts easily to what you have on hand.

Conclusion

If you want another take or extra photos and tips for building these bowls, check out this helpful guide: Korean BBQ Steak Rice Bowls – Foodie With Family.