Savory Spicy Korean BBQ Steak Bowls with Easy Sriracha Mayo Recipe

Name: Savory Spicy Korean BBQ Steak Bowls with Easy Sriracha Mayo Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 lb flank steak or skirt steak, thinly sliced; 3 tbsp soy sauce; 2 tbsp brown sugar; 2 tbsp sesame oil; 3 cloves garlic, minced; 1 tbsp grated ginger; 1 tbsp gochujang (Korean chili paste); 1 tbsp rice vinegar; 1 tsp crushed red pepper flakes (optional); ½ cup mayonnaise; 2-3 tbsp sriracha sauce; 1 tsp lime juice; 2 cups cooked white or brown rice (or cauliflower rice for low-carb); 1 cup shredded carrots; 1 cup cucumber, thinly sliced or julienned; 2 green onions, sliced; 1 tbsp toasted sesame seeds (optional); Fresh cilantro or parsley (optional)

Posted on January 5, 2026

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Introduction

The sizzle of marinated steak hitting a hot skillet, mixed with the tangy kick of Korean BBQ sauce and the creamy heat of sriracha mayo—it’s honestly a flavor combo that makes my kitchen smell like a street food festival. I first stumbled onto this savory spicy Korean BBQ steak bowls recipe during a late-night craving when I wanted something quick but packed with bold flavors. It’s now a staple in my rotation, especially when I’m juggling work and family dinners. Honestly, there’s something about the juicy steak, the crisp veggies, and that luscious sriracha mayo that just hits the spot every single time.

What I love most about these Korean BBQ steak bowls is how they’re loaded with layers of flavor but come together fast enough for a weeknight meal. Whether you’re feeding hungry teens, impressing friends, or just treating yourself after a long day, this recipe is a winner. Plus, it’s versatile—you can swap in your favorite veggies or adjust the spice level without losing that signature savory punch. After making this recipe more times than I can count, I’m excited to share every detail with you, so you get the perfect bowl every time.

Why You’ll Love This Recipe

After testing and tweaking this savory spicy Korean BBQ steak bowls recipe multiple times, I can say with confidence it’s a real crowd-pleaser. Here’s why it might just become your go-to meal:

Quick & Easy: Ready in under 30 minutes, perfect for busy nights or last-minute plans.
Simple Ingredients: No need for exotic items—most are pantry staples or easy to find at any store.
Perfect for Any Occasion: Great for casual dinners, meal prep, or even casual entertaining.
Crowd-Pleaser: Kids love it, adults rave about it, and it’s great for picky eaters thanks to the balance of spicy and savory.
Unbelievably Delicious: The tender steak, sweet-savory sauce, fresh veggies, and creamy sriracha mayo combo is just next-level comfort food.

What really sets this apart from other Korean BBQ bowls I’ve tried is the homemade sriracha mayo that adds just the right amount of creamy heat without overpowering the steak’s rich flavor. Plus, the marinade is perfectly balanced with just enough sweetness and umami to keep you coming back for more. It’s like the best parts of Korean BBQ, but simplified and tailored for your kitchen.

Honestly, this recipe is the kind of meal that makes you close your eyes with the first bite—comfort food with a spicy twist that’s easy to whip up and share. Whether you’re craving bold flavors or need a quick yet satisfying dinner, these steak bowls deliver every time.

What Ingredients You Will Need

This savory spicy Korean BBQ steak bowls recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these items are probably already hanging out in your pantry or fridge!

For the Steak Marinade and BBQ Sauce:
- 1 lb (450 g) flank steak or skirt steak, thinly sliced (choose a good quality cut for tenderness)
- 3 tbsp soy sauce (I prefer Kikkoman for that rich, balanced flavor)
- 2 tbsp brown sugar (adds a touch of caramelized sweetness)
- 2 tbsp sesame oil (toasty and aromatic)
- 3 cloves garlic, minced (fresh is best for punchy flavor)
- 1 tbsp grated ginger (adds warmth and depth)
- 1 tbsp gochujang (Korean chili paste for authentic heat and sweetness)
- 1 tbsp rice vinegar (brightens and balances flavors)
- 1 tsp crushed red pepper flakes (optional for extra heat)
For the Sriracha Mayo:
- ½ cup mayonnaise (I like Hellmann’s or Duke’s for creaminess)
- 2-3 tbsp sriracha sauce (adjust based on heat preference)
- 1 tsp lime juice (adds a subtle tang)
For the Bowls:
- 2 cups cooked white or brown rice (or cauliflower rice for low-carb)
- 1 cup shredded carrots (fresh and crunchy)
- 1 cup cucumber, thinly sliced or julienned (adds refreshing coolness)
- 2 green onions, sliced (for that mild onion bite)
- 1 tbsp toasted sesame seeds (optional garnish for nuttiness)
- Fresh cilantro or parsley (optional, for bright herbaceous notes)

Feel free to swap out veggies based on what’s in season—snow peas, bell peppers, or spinach work beautifully too. For a gluten-free version, just grab tamari instead of soy sauce. And if you want a dairy-free sriracha mayo, swap regular mayo with vegan mayo—works just as well!

Equipment Needed

Large skillet or cast iron pan: For searing the steak. I find cast iron gives the best crust, but a heavy skillet works too.
Mixing bowls: For marinating the steak and mixing sriracha mayo.
Sharp knife: Essential for slicing the steak thinly and prepping veggies.
Cutting board: A sturdy one to safely chop and slice ingredients.
Measuring spoons and cups: To get the marinade and sauce ratios just right.
Rice cooker or pot: For perfectly cooked rice (or cauliflower rice if preferred).

If you don’t have a cast iron pan, no worries—a nonstick skillet gets the job done though you might miss a bit of that signature sear. Also, a food processor can speed up the veggie prep, but a good knife and some patience work just fine. For budget-friendly options, these are all common kitchen essentials you likely already own or can grab easily.

Preparation Method

Marinate the Steak (10-15 minutes active, 1 hour if possible): In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and red pepper flakes. Add the thinly sliced steak and toss to coat evenly. Cover and let it sit at room temperature for at least 10 minutes—or better yet, refrigerate for up to 1 hour for deeper flavor. (Pro tip: If you’re short on time, even 10 minutes will still pack a punch.)
Prepare the Sriracha Mayo: While the steak marinates, mix together mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust spice or tang as you like. Pop in the fridge to chill and let flavors meld.
Cook the Rice: If you haven’t already, cook your rice according to package instructions. Fluff with a fork and keep warm. Using a rice cooker simplifies this step, but stovetop works too.
Cook the Steak (5-7 minutes): Heat a large skillet or cast iron pan over medium-high heat until very hot. Add the marinated steak in a single layer (you might need to do this in batches to avoid overcrowding). Cook for about 2-3 minutes per side, or until nicely charred and cooked to your preferred doneness. The edges should be slightly crispy with a tender center. Remove from heat and let rest for a couple of minutes.
Prepare the Veggies: While the steak cooks, slice cucumbers, shred carrots, and chop green onions. Get your garnishes ready—toast sesame seeds in a dry pan for 1-2 minutes if using.
Assemble the Bowls: Start with a base of warm rice. Arrange the cooked steak over the rice, then add piles of shredded carrots, cucumber slices, and green onions. Drizzle generously with the sriracha mayo. Sprinkle sesame seeds and fresh herbs on top.
Serve Immediately: These bowls are best enjoyed fresh while the steak is still warm and the mayo is cool and creamy. Grab chopsticks or a fork and dig in!

Common pitfall: Don’t overcrowd the pan when cooking steak, or it’ll steam instead of sear. Also, thinly slicing the steak against the grain makes it melt-in-your-mouth tender. When mixing the marinade, taste a tiny bit before adding the steak to tweak sweetness or spice to your liking.

Cooking Tips & Techniques

Let me share a few things I’ve learned after more than a dozen attempts at perfecting these Korean BBQ steak bowls. First, the key to juicy steak is thin slices and a hot pan. You want that caramelized crust without overcooking inside. If the pan isn’t hot enough, the steak will stew rather than sear, losing that delicious flavor.

Another tip: don’t skip the resting time after cooking. It lets the juices redistribute, so every bite stays moist. Also, prepping your veggies in advance saves time and keeps everything fresh when you’re ready to plate.

For the sriracha mayo, taste as you go! Some folks like it fiery, others more mild. Adding lime juice brightens the sauce and cuts through the richness. Trust me, it’s worth making at home rather than using store-bought spicy mayo—it tastes so much fresher.

Multitasking helps here: while the steak marinates, get your rice cooking and veggies ready. That way, everything comes together quickly. Lastly, if you want consistent results, measure your marinade ingredients carefully. Small tweaks can change the flavor profile a lot.

Variations & Adaptations

This savory spicy Korean BBQ steak bowls recipe is pretty flexible. Here are a few ways to switch it up depending on your mood or dietary needs:

Protein Swap: Use thinly sliced chicken breast or tofu for a lighter or vegetarian option. Marinate and cook the same way for equally tasty results.
Low-Carb Variation: Replace rice with cauliflower rice or spiralized zucchini noodles for a keto-friendly bowl.
Seasonal Veggies: Swap cucumbers and carrots for roasted sweet potatoes, sautéed mushrooms, or steamed broccoli—whatever’s fresh and in season.
Cooking Method: Grill the steak instead of pan-searing for a smoky flavor, or even broil it under high heat if you’re short on time.
Heat Level: Adjust sriracha in the mayo or add fresh sliced jalapeños to suit your spice tolerance.

Personally, I once tried adding pickled radishes and kimchi on the side for an extra tangy crunch, and it was a game changer. Feel free to customize the bowls to match your cravings or what’s in your fridge!

Serving & Storage Suggestions

These steak bowls are best served warm, right after cooking, while the steak’s juicy and the sriracha mayo is creamy and cool. For a beautiful presentation, arrange the veggies around the steak in colorful sections—it makes the bowl look as good as it tastes.

Pair your bowl with a crisp Asian-style salad or a cold glass of iced green tea to balance the spice. If serving guests, garnish with extra sesame seeds and fresh herbs for a polished touch.

Leftovers store well in an airtight container in the fridge for up to 3 days. Keep the sriracha mayo separate if possible to avoid sogginess. When reheating, warm the steak and rice gently in a skillet or microwave, then add fresh veggies and sauce just before serving to keep textures crisp.

Over time, the flavors in the marinade deepen, making leftovers taste even better the next day. Just remember to add fresh toppings and sauce after reheating for the best experience.

Nutritional Information & Benefits

Each bowl delivers a balanced mix of protein, healthy fats, and fiber-rich veggies. The flank steak provides a solid dose of iron and B vitamins, while sesame oil adds heart-healthy fats. Gochujang and sriracha contribute antioxidants and capsaicin, which can boost metabolism and add anti-inflammatory benefits.

This recipe can be adapted to be gluten-free by using tamari, and low-carb by swapping rice with cauliflower rice. It’s also free of nuts and dairy (aside from mayo, which can be swapped for vegan options). Perfect for anyone looking to enjoy bold Korean flavors without compromising on nutrition or dietary needs.

From a wellness perspective, I appreciate how this meal satisfies cravings for something rich and spicy without going overboard on empty carbs or processed ingredients. It’s a tasty way to enjoy clean eating with a bit of flair.

Conclusion

In a nutshell, these savory spicy Korean BBQ steak bowls with easy sriracha mayo are a fantastic way to bring big flavors to your dinner table without the fuss. Whether you’re a seasoned cook or a busy beginner, this recipe is approachable, flexible, and downright delicious.

Feel free to tweak the veggies, spice level, or protein to make it truly yours. I love this recipe because it’s quick, satisfying, and perfect for those nights when you want something cozy but exciting. Plus, who can resist that creamy, spicy mayo drizzle?

If you give this recipe a try, I’d love to hear how you customized it or what your favorite additions are. Drop a comment below, share your photos, or send me your variations—I’m always excited to see how you make it your own!

Happy cooking, and remember: great meals don’t have to be complicated to be unforgettable.

FAQs

What cut of steak is best for Korean BBQ steak bowls?

Flank steak or skirt steak are ideal because they’re flavorful and thinly slice easily, making them tender when cooked quickly at high heat.

Can I make the sriracha mayo ahead of time?

Absolutely! It tastes even better after sitting in the fridge for at least 30 minutes. Just keep it covered and stir before serving.

How spicy is this recipe? Can I adjust the heat?

The recipe has a moderate kick, but you can easily reduce or increase sriracha and gochujang amounts to suit your spice preference.

Is there a vegetarian version of these bowls?

Yes! Swap the steak for marinated tofu or tempeh, cooked the same way, and enjoy a delicious vegetarian option.

Can I use a grill instead of a pan to cook the steak?

Definitely. Grilling adds a smoky flavor that pairs beautifully with the Korean BBQ marinade. Just watch the steak closely to avoid overcooking.

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Korean BBQ steak bowls recipe