Creamy Peach Sorbet Recipe

Meet your new weeknight obsession: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This dish takes everything you crave about sizzling Korean BBQ—glorious marinated steak, fluffy rice, a fiery yet creamy sauce—and piles it high in an easy, totally customizable bowl. Every bite is smoky, spicy, and satisfying, bringing big restaurant flavors right into your kitchen, no grill required.

Ingredients You’ll Need

These ingredients are simple, but each one plays a starring role in building those iconic bold flavors, punchy heat, and luscious texture that set these rice bowls apart. Don’t skip or skimp—the right sauce or spice totally transforms each layer!

• Beef steak (flank, skirt, or New York strip): Choose a well-marbled cut for max juiciness and flavor; cut into bite-sized cubes for quick marination and speedy cooking.
• Soy sauce: The salt and savoriness give your marinade its classic umami base every great Korean BBQ needs.
• Gochujang (Korean chili paste): Smoky, sweet, and a little spicy—this is the not-so-secret ingredient that delivers true Korean flavor.
• Honey: Adds subtle sweetness and a beautiful caramelized edge as the steak cooks.
• Sesame oil: A drizzle brings nutty, toasty depth you absolutely can’t skip.
• Garlic powder & onion powder: Convenience meets maximum flavor—these dry spices infuse every morsel with savory goodness.
• Salt & black pepper: The essentials to round out your marinade’s profile.
• Cooked rice (white, brown, or jasmine): The foundation that soaks up all the steak’s juices and sauce—choose your favorite!
• Mayonnaise & sour cream: Together they create a cool, creamy base to balance out spicy steak.
• Sriracha: Brings the bright, vinegary kick that makes this cream sauce totally addictive.

Variations

The beauty of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is how flexible they are. Swap out ingredients, adjust spice level, or add in extra veggies—make these bowls your very own sensation!

• Chicken or Tofu Swap: Grill or sauté boneless chicken thighs or cubed extra-firm tofu instead of steak for a just-as-tasty twist.
• Veggie-Packed: Pile on steamed broccoli, baby spinach, or sautéed bell peppers for extra nutrition and color.
• Low-Carb Option: Serve everything over cauliflower rice—still hearty, but a lot lighter.
• Mild Version: Halve the gochujang and sriracha if you love flavor but want less heat in your spicy cream sauce.
• Vegan-Friendly: Use a plant-based mayo and sour cream, swap steak for mushrooms or tofu, and you’re set!

How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Step 1: Marinate the Steak for Maximum Flavor

Start by whisking together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper in a medium bowl. Add the steak cubes and toss well so every piece is coated in that rich, spicy-sweet marinade. Let it hang out in the fridge for at least 30 minutes (or up to 2 hours if you’ve got the time)—the longer it sits, the deeper the umami punch!

Step 2: Sear the Steak to Juicy Perfection

Heat your favorite skillet or grill pan over medium-high. When hot, add the marinated steak and cook for 3–4 minutes per side. You’re after those golden, caramelized edges and a tender, blush-pink interior. Once done, let the steak rest just a few minutes off the heat so the juices settle—this keeps every bite tender and moist.

Step 3: Whip Up the Spicy Cream Sauce

While the steak rests, stir up the sauce. In a small bowl, combine mayo, sour cream, sriracha, salt, and pepper until there are zero lumps and everything looks gloriously smooth. Taste, then tweak with more sriracha if you want extra punch. This sauce is magic—don’t be stingy!

Step 4: Assemble Your Bowls and Dig In

Spoon a generous serving of rice into each bowl. Top with juicy steak cubes, then liberally drizzle on the spicy cream sauce. Don’t forget toppings — think fresh scallions, sesame seeds, or even a sprinkle of kimchi. Serve immediately for maximum flavor and satisfaction!

How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Garnishes

Garnish is where your bowl gets that Instagram-worthy finish and a final hit of flavor. Scallions add a pop of freshness, toasted sesame seeds give a nutty crunch, and a few ribbons of pickled radish or shredded nori up the fun & color. Don’t skip these little extras—they make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce truly unforgettable!

Side Dishes

Balance out your meal with a simple cucumber salad, classic kimchi, or roasted veggies on the side. The zingy, crisp freshness of these dishes is just the thing to keep all those bold flavors in delicious harmony.

Creative Ways to Present

Try serving these rice bowls deconstructed, letting everyone build their own with bowls of steak, rice, toppings, and plenty of sauce in the middle of the table. Or, for grab-and-go lunches, layer them into lidded jars “bento box” style, with steak and rice at the bottom and fresh toppings up top. Either way, it’s a feast for the eyes—and the taste buds!

Make Ahead and Storage

Storing Leftovers

Store any leftover steak, rice, and spicy cream sauce separately in airtight containers in the fridge. This helps the flavors stay fresh, and makes reheating a breeze!

Freezing

The marinated, uncooked steak can be frozen for up to two months—simply thaw in the fridge overnight before cooking. Cooked steak can also be frozen, but wait to add sauce until reheating for the freshest taste and texture.

Reheating

To reheat, pop the steak in a hot skillet for just a couple of minutes, or microwave in short bursts to keep things tender. Warm the rice separately, then assemble and top with fresh spicy cream sauce right before eating.

FAQs

Final Thoughts

If you’re looking to shake up dinner with something bold, beautiful, and wonderfully satisfying, Korean BBQ Steak Rice Bowls with Spicy Cream Sauce hit all the right notes. Whether you serve them as a quick weeknight meal or dress them up for friends, you’ll love just how easy and fun it is to bring those crave-worthy flavors home. Give them a try—you’ll have a new favorite in no time!

Creamy Peach Sorbet Recipe

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• Author: Villerius
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 2–4 servings 1x
• Category: Main Course
• Method: Grilling, Pan-searing
• Cuisine: Korean Fusion
• Diet: Gluten Free

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Description

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delightful fusion of flavors, combining tender marinated steak with a creamy and spicy sauce served over a bed of fluffy rice. Perfect for a quick and satisfying meal!

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Ingredients

Units USM Scale 1x2x3x

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
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/8 tsp black pepper

For the Rice:

• 1 cup cooked rice (white, brown, or jasmine)

For the Spicy Cream Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp sriracha
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Marinate the Steak: In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat, and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
2. Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness is reached. Remove from heat and let it rest for a few minutes.
3. Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning as needed.
4. Assemble the Bowls: Add a scoop of cooked rice to each bowl. Top with steak cubes and drizzle with the spicy cream sauce.

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Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 5g
• Sodium: 820mg
• Fat: 27g
• Saturated Fat: 7g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 95mg