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Korean cuisine has captivated food lovers around the world, gaining immense popularity for its bold flavors, vibrant colors, and unique textures. From the sizzling sounds of grilled meats to the intricate balance of sweet, savory, and spicy notes, Korean food offers a culinary experience that is both satisfying and memorable. Among the many delightful dishes, Korean BBQ stands out as a favorite, epitomizing the communal spirit of dining and the art of grilling. One dish that encapsulates this essence beautifully is the Korean BBQ Steak Rice Bowl, a fusion of savory grilled steak served over a bed of fluffy rice, topped with fresh vegetables and a tantalizing spicy cream sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in the savory joy of Korean BBQ Steak Rice Bowls with a zesty spicy cream sauce! This recipe features tender, marinated flank steak grilled to perfection, served over fluffy jasmine rice alongside fresh cucumber and crunchy carrots. The creamy sauce adds a delightful kick, and don’t forget the kimchi for an authentic touch! Perfect for a weeknight dinner or a special occasion, this dish brings vibrant flavors and a satisfying meal to your table. Enjoy every bite!
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Ingredients
  

For the Korean BBQ Steak:

1 lb flank steak

¼ cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

3 cloves garlic, minced

1 inch fresh ginger, grated

1 tablespoon rice vinegar

1 tablespoon gochujang (Korean chili paste)

1 teaspoon sesame seeds

2 green onions, chopped (for garnish)

For the Spicy Cream Sauce:

½ cup mayonnaise

2 tablespoons gochujang

1 tablespoon lime juice

1 teaspoon maple syrup

1 teaspoon sriracha (adjust to taste)

Salt and pepper to taste

For the Rice Bowl:

2 cups cooked jasmine rice (or your preferred rice)

1 cucumber, thinly sliced

1 carrot, julienned

1 cup kimchi (optional)

Seaweed strips (for garnish)

Instructions
 

Marinate the Steak: In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and sesame seeds. Add the flank steak to the marinade, ensuring it’s fully coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

    Prepare the Spicy Cream Sauce: In a small bowl, combine mayonnaise, gochujang, lime juice, maple syrup, and sriracha. Mix until smooth and adjust seasoning with salt and pepper to taste. Set aside.

      Cook the Steak: Preheat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, letting the excess drip off. Cook the steak for about 4-5 minutes on each side (or until your desired doneness). Remove from heat, cover with foil, and let it rest for 5 minutes before slicing thinly against the grain.

        Assemble the Rice Bowls: In serving bowls, start with a generous scoop of cooked jasmine rice. Arrange the sliced steak on top, and then add cucumber slices and julienned carrots on the side. If using, add a scoop of kimchi for an extra kick.

          Drizzle the Sauce: Lastly, drizzle the spicy cream sauce over the steak and veggies. Garnish with chopped green onions and seaweed strips for an added crunch and flavor.

            Serve and Enjoy: Enjoy your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce immediately, mixing everything together for a burst of flavors in every bite!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4