Korean BBQ Steak Rice with Spicy Cream Sauce

If you’re craving a Korean dish, Korean BBQ Steak Rice with Spicy Cream Sauce is something you absolutely need to try. It’s the perfect balance of spice, with the protein from the steak providing just the right amount of satisfaction for a delicious dinner. Whether you’re treating yourself to something fancy or preparing a special dinner for someone, this dish is the perfect choice. It pairs wonderfully with a cold beverage and some rice.

The steak is sliced thin, making it incredibly tender and juicy. By adding char from the grill, the flavor is unforgettable. The creamy, spicy sauce brings everything together in a way that’s just right. The kick of spice, the egg on top, and the crunch from fresh veggies all balance out the richness of the steak. It’s a totally addictive dish.

The best part? Each bite gives you a little bit of everything — smokiness, savoriness, creaminess, and freshness. It’s like a flavor explosion in your mouth

Ingredients for Korean BBQ Steak Rice

Here is the list of all the ingredients you will need

For the Korean BBQ Steak Marinade

1 lb (450g) ribeye or sirloin steak, thinly sliced

3 tbsp soy sauce

1 tbsp sesame oil

1 tbsp brown sugar

1 tbsp mirin (or rice vinegar)

3 garlic cloves, minced

1 tsp grated ginger

1 tsp gochujang (Korean red pepper paste)

1 tsp sesame seeds

1 scallion, chopped

1/4 tsp black pepper

For the Spicy Cream Sauce

3 tbsp mayonnaise (preferably Kewpie)

1 tbsp gochujang

1 tsp soy sauce

1 tsp sesame oil

1 tsp honey (or sugar)

1 tbsp lime or rice vinegar (for tang)

1 tbsp warm water (to thin as needed)

For the Rice Bowl

2 cups cooked short-grain white rice (or jasmine rice)

1 cup shredded lettuce or cabbage

1/2 cup julienned carrots

1/2 cucumber, thinly sliced

2 fried or soft-boiled eggs (while this is optional but highly recommended to uplift the taste)

Sesame seeds & scallions for garnish

Step-by-step Instructions

Marinate the Steak

Mix all the marinade ingredients in a large bowl. Add steak slices to this marinade and coat thoroughly. Allow the steak to marinate for a minimum of 30 minutes. I would suggest to give it ideally 1 hour for deeper flavor.

Cook the Steak

Sear a skillet or grill pan whichever one you have over high heat.

Add some butter in it and sear steak in batches for about 1 – 2 mins per side (this depends on the thickness of the steak and how done you want it) until become caramelized and cooked through.

Remove from heat and let rest.

Make the Spicy Cream Sauce

Take a separate bowl and whisk together all sauce ingredients.

Taste the mixture at this point and adjust the spiciness or sweetness according to your choice

Add warm water to it to get drizzling consistency and make it creamy.

Assemble the Rice Bowls

Take bowls and divide warm rice among. Top the warm rice with shredded lettuce, carrots, cucumber and sliced steak using a slicer.

Drizzle the top generously with spicy cream sauce.

Add a fried or soft-boiled egg on top.

Sprinkle sesame seeds and chopped scallions to finish

Tips

To get char

To get a slight blackened or smoky crust on the outside of the steak, not burnt, just a touch of smoky crispness, and achieve the authentic grilled flavor from Korean BBQ, heat a cast-iron skillet or grill pan on high until it’s smoking hot.

Make sure to add a thin layer of high-smoke-point oil, then lay the steak flat and press it down slightly for better contact. Sear for about1–2 minutes per side without moving it too much. Use thinly sliced steak which chars quickly.

You can also add kimchi for an extra layer of zing.

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