Flavor-Packed Korean BBQ Steak Bowls with Creamy Sriracha Sauce
If you love hearty rice bowls with a bold kick of flavor, these Korean BBQ Steak Bowls with Creamy Sauce are going to be a new favorite. They bring together tender, juicy bites of marinated steak, fluffy rice, and a rich, tangy sauce that ties everything together beautifully. It’s the perfect balance of savory, spicy, and creamy—all in one comforting bowl.
Ingredients
For the Steak:
1 pound beef steak (flank steak, skirt steak, or New York strip work best), cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste for heat and umami)
1 tablespoon honey (for sweetness and caramelization)
1 teaspoon sesame oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Rice:
1 cup cooked rice (white, brown, or jasmine—whichever you prefer)
For the Creamy Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon sriracha (or more for extra heat)
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Step 1: Marinate the Steak
In a medium bowl, whisk together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper until smooth. Add in the cubed steak and toss until each piece is evenly coated with the flavorful marinade. Cover and let it sit for at least 30 minutes at room temperature. For a deeper flavor, refrigerate it for up to 2 hours—this will allow the steak to really soak in the Korean BBQ flavors.
Step 2: Cook the Steak
Heat a grill pan or skillet over medium-high heat until hot. Place the marinated steak cubes in the pan and cook for about 3–4 minutes per side, depending on how well-done you like your beef. The marinade will caramelize, giving the steak a beautiful sear. Once cooked, remove the steak from the pan and allow it to rest for a few minutes to keep it juicy and tender.
Step 3: Prepare the Creamy Sauce
In a small bowl, combine mayonnaise, sour cream, sriracha, salt, and black pepper. Mix until the sauce is smooth and creamy. Taste and adjust the heat by adding more sriracha if desired.
Step 4: Assemble the Bowls
Spoon a serving of warm rice into a bowl as the base. Arrange the juicy steak cubes on top. Drizzle generously with the creamy sriracha sauce.
Step 5: Garnish & Serve
For added freshness and crunch, sprinkle sliced green onions, sesame seeds, or even some lightly pickled vegetables on top. Kimchi is also a fantastic addition if you want a more authentic Korean touch. Serve immediately and enjoy the mix of flavors and textures in every bite!
Tips & Variations
Rice Options: Swap out the white rice for brown rice or even cauliflower rice if you’re looking for a lighter, low-carb version.
Protein Swap: Chicken, pork, or even tofu can be used instead of steak while keeping the same marinade and sauce.
Make it a Meal Prep: Cook a larger batch of steak and rice, then store them in containers. Add the sauce right before serving to keep everything fresh.
Extra Veggies: Steamed broccoli, sautéed bell peppers, or shredded carrots make excellent additions to bulk up the bowl and add more nutrition.
These Korean BBQ Steak Bowls are perfect for weeknight dinners or meal prep. They’re quick, flavorful, and customizable, making them a versatile dish you’ll want to make again and again
