Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Craving Korean BBQ but don’t want to leave home? These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are the perfect solution. After making this many times, I’ve perfected the marinade for crispy, flavorful steak. The creamy, spicy sauce is what really makes this dish. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast and Refreshing Cherry Limeade Recipe Perfect for Summer.
Why This Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Is Pure Comfort
- The steak is crispy on the outside and tender on the inside.
- The spicy cream sauce is addictive and easy to make.
- It's a complete meal in a bowl, perfect for busy weeknights.
What You'll Need for Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Flank or skirt steak
- Rice
- Green onions
- Garlic
- Soy sauce
- Gochujang
- Mayonnaise
- Soy sauce
- Gochujang
- Garlic
- Ginger
- Brown sugar
- Sesame oil
- Rice vinegar
- Mayonnaise
- Optional: Sesame seeds
- Optional: Cucumber
- Optional: Carrots
- Optional: Spinach
- Optional: Fried eggs
📝 Ingredient Notes
- Flank or skirt steak: You can also use ribeye or sirloin steak.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Gives the steak a perfect sear and crispy edges. → See on Amazon
- High-quality meat thermometer — Ensures the steak is cooked to your desired doneness. → See on Amazon
How to Make Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Marinate the steak: Combine soy sauce, gochujang, garlic, ginger, brown sugar, and sesame oil. Pour over steak and let it sit for at least 30 minutes.
- Cook the steak: Heat a cast iron skillet over high heat. Add the steak and cook for 4-5 minutes on each side. Let it rest before slicing.
- Make the sauce: Mix mayonnaise, gochujang, rice vinegar, and a little water. Adjust to your spice preference.
- Assemble the bowls: Cook rice according to package instructions. Divide rice, sliced steak, and sauce into bowls. Top with green onions and your choice of toppings.
Cook's Tips for Perfect Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- : Make sure your skillet is very hot before adding the steak to get a good sear.
- Common mistake and fix: Don't overcook the steak. It will become tough. Use a meat thermometer to check the temperature.
- : For a quicker meal, use leftover rice and pre-sliced steak.
Storing & Reheating Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can marinate the steak up to 24 hours in advance.
Freezing Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Freeze cooked steak for up to 2 months. Thaw before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a smoky flavor, you can grill the steak instead of pan-searing it.
- Best substitution: If you don't have gochujang, you can use Sriracha or chili garlic sauce as a substitute.
- Make-ahead: You can cook the steak and rice ahead of time and assemble the bowls before serving.
- Scaling: This recipe serves 4. You can double the ingredients to serve more people.
- Troubleshooting: If your sauce is too thick, add a little water to thin it out.
Want to level up this recipe?
High-quality rice cooker — Ensures perfectly cooked rice every time. → Check price on Amazon
Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Ingredients
Main Ingredients
- Flank or skirt steak
- Rice
- Green onions
- Garlic
- Soy sauce
- Gochujang
- Mayonnaise
Seasonings
- Soy sauce
- Gochujang
- Garlic
- Ginger
- Brown sugar
- Sesame oil
- Rice vinegar
- Mayonnaise
Optional Toppings
- Sesame seeds
- Cucumber
- Carrots
- Spinach
- Fried eggs
Instructions
- Marinate the steak: Combine soy sauce, gochujang, garlic, ginger, brown sugar, and sesame oil. Pour over steak and let it sit for at least 30 minutes.
- Cook the steak: Heat a cast iron skillet over high heat. Add the steak and cook for 4-5 minutes on each side. Let it rest before slicing.
- Make the sauce: Mix mayonnaise, gochujang, rice vinegar, and a little water. Adjust to your spice preference.
- Assemble the bowls: Cook rice according to package instructions. Divide rice, sliced steak, and sauce into bowls. Top with green onions and your choice of toppings.
Notes
- Chef tip: For a smoky flavor, you can grill the steak instead of pan-searing it.
- Best substitution: If you don't have gochujang, you can use Sriracha or chili garlic sauce as a substitute.
- Make-ahead: You can cook the steak and rice ahead of time and assemble the bowls before serving.
- Scaling: This recipe serves 4. You can double the ingredients to serve more people.
- Troubleshooting: If your sauce is too thick, add a little water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked steak for up to 2 months. Thaw before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can marinate the steak up to 24 hours in advance.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 30g
- Carbs: 45g
- Fiber: 2g
- Sugar: 7g
- Sodium: 2300mg
- Cholesterol: 120mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce FAQs
Yes, you can cook the steak and rice ahead of time and assemble the bowls before serving.
You probably overcooked it. Use a meat thermometer to check the temperature. It should be 135°F (57°C) for medium-rare.
Yes, you can freeze cooked steak for up to 2 months. Thaw before reheating.
Yes, you can cook the steak in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through.
If you don't have gochujang, you can use Sriracha or chili garlic sauce as a substitute.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Korean BBQ Steak Rice Bowls with Spicy Cream Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
