Korean BBQ Steak Rice Bowls – Easy Meal Prep Recipe

If you’re searching for a quick, flavorful dinner idea, look no further! These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are an irresistible fusion of tender marinated steak, fluffy jasmine rice, and a creamy, spicy sauce.

Whether you’re a fan of Korean cuisine or just love a hearty, satisfying bowl, this dish will hit all the right notes. It’s easy to make, ready in under 30 minutes, and packed with bold, savory, and slightly spicy flavors. Plus, it’s perfect for meal prep or a quick weeknight meal. Let’s get cooking!

Why You’ll Love These Korean BBQ Steak Rice Bowls

• Bold and Balanced Flavors: The savory marinade, juicy steak, and creamy sauce create an unforgettable combination.
• Quick and Easy: Ready in 30 minutes—perfect for busy weeknights.
• Adjustable Spice: You control the heat—make it mild or extra spicy.
• Tender and Juicy Steak: Marinated to perfection, every bite is bursting with flavor.
• Perfect for Meal Prep: Make ahead and enjoy throughout the week.
• Customizable: Swap the steak for chicken, tofu, or shrimp for a different take.

Ingredients for Korean BBQ Steak Rice Bowls

For the Steak Marinade:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp rice vinegar
• ¼ tsp black pepper
• 1 tsp honey (optional, for a touch of sweetness)

For the Rice:

• 2 cups jasmine rice
• 4 cups water
• Pinch of salt

For the Spicy Cream Sauce:

• ½ cup mayonnaise
• 1 tbsp Sriracha (adjust to taste)
• 1 tsp lime juice
• ½ tsp honey
• Pinch of salt

Toppings and Garnishes:

• 2 green onions, sliced
• Sesame seeds
• Kimchi (optional)
• Pickled radishes or cucumbers

How to Make Korean BBQ Steak Rice Bowls – Step by Step

1. Marinate the Steak:

1. In a mixing bowl, combine soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, rice vinegar, black pepper, and honey.
2. Add the sliced steak and mix well to coat.
3. Cover and refrigerate for at least 30 minutes (or overnight for richer flavor).

2. Cook the Rice:

1. Rinse the jasmine rice under cold water to remove excess starch.
2. Combine rice, water, and a pinch of salt in a rice cooker or pot.
3. Cook according to package instructions. Fluff with a fork when done.

3. Cook the Steak:

1. Heat a grill pan or skillet over medium-high heat.
2. Add the marinated steak and cook for 3-4 minutes on each side, or until the desired doneness is achieved.
3. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

4. Prepare the Spicy Cream Sauce:

1. In a small bowl, mix mayonnaise, Sriracha, lime juice, honey, and salt until smooth and creamy.
2. Taste and adjust the spice level if needed.

5. Assemble the Bowls:

1. Start with a scoop of jasmine rice in each bowl.
2. Top with sliced steak, a drizzle of spicy cream sauce, and garnish with green onions, sesame seeds, and kimchi.
3. Serve immediately and enjoy the perfect blend of flavors!

Pro Tips for the Best Korean BBQ Steak Rice Bowls:

• Marinate for Maximum Flavor: Marinate the steak for at least 2 hours if possible.
• Grill for Smoky Goodness: If weather permits, grill the steak for added depth of flavor.
• Go Vegetarian: Use marinated tofu or tempeh as a meat-free option.
• Boost the Heat: Add more gochujang or use hot chili oil for an extra kick.
• Use Leftover Rice: Day-old rice works great as it holds its texture better.

Best Ways to Serve Korean BBQ Steak Rice Bowls:

• With Fresh Salad: A light cucumber salad pairs well with the bold flavors.
• As a Lettuce Wrap: Use butter lettuce to wrap the steak and rice for a low-carb version.
• Topped with a Fried Egg: Add a sunny-side-up egg for extra richness.

Nutritional Information (Per Serving):

• Calories: 530
• Protein: 35g
• Carbohydrates: 48g
• Fat: 20g
• Sodium: 1200mg
• Fiber: 2g
• Sugar: 10g

Storage & Leftovers for Korean BBQ Steak Rice Bowls

• Refrigerate: Store components separately in airtight containers for up to 3 days.
• Reheat: Warm the steak gently to maintain tenderness.
• Freezing: Not recommended, as the sauce may separate.

FAQ : Korean BBQ Steak Rice Bowls

Can I use a different protein?
Absolutely! Substitute the beef with chicken thighs, pork slices, or even shrimp.

Can I make this dish gluten-free?
Yes, use tamari instead of soy sauce and check that your gochujang is gluten-free.

What if I don’t have gochujang?
You can use Sriracha or another chili paste as a substitute.

How do I reduce the spice level?
Decrease the amount of Sriracha in the sauce or omit the gochujang.

Related Recipes:

• Irresistible Korean Ground Beef Bowl
• Greek Chicken Bowls with Creamy Tahini Feta Sauce Recipe
• Greek Chicken Orzo Power Bowls – Easy, Healthy Recipe

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are not just delicious but also incredibly easy to prepare. With their perfect combination of savory, spicy, and creamy flavors, they are sure to become a family favorite.

Did you try this recipe? Let us know your thoughts in the comments below! Don’t forget to share this recipe with friends and family.

Happy cooking and enjoy your flavorful bowl!

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