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Korean BBQ has taken the culinary world by storm, captivating food lovers with its tantalizing flavors and dynamic dining experience. This cultural phenomenon revolves around grilling marinated meats, typically enjoyed with an array of sides and condiments, allowing for a vibrant and interactive meal. Among the myriad of dishes that showcase the essence of Korean BBQ, Korean BBQ Steak Rice Bowls stand out as a delectable and easy-to-make option that brings the joy of Korean cuisine right to your home.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in the flavors of Korea with these Korean BBQ Steak Rice Bowls topped with a zesty spicy cream sauce. Marinate tender flank steak in a savory blend of soy sauce, sesame oil, and garlic, then grill to perfection. Serve over fluffy jasmine rice and fresh veggies like shredded carrots and crunchy cucumbers. Drizzle with a creamy, spicy sauce that adds just the right kick. Perfect for a quick weeknight dinner or a flavorful meal prep!
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Ingredients
  

For the Steak:

1 lb flank steak

¼ cup soy sauce

2 tbsp brown sugar

2 tbsp sesame oil

2 cloves garlic, minced

1 inch ginger, grated

1 tbsp rice vinegar

1 tsp black pepper

2 green onions, chopped (for garnish)

For the Rice:

2 cups jasmine rice

4 cups water

1 tsp salt

For the Spicy Cream Sauce:

½ cup mayonnaise

2 tbsp gochujang (Korean red chili paste)

1 tbsp honey

1 tbsp lime juice

1 tsp sesame oil

1 tsp sriracha (optional for extra heat)

Vegetables (optional but recommended):

1 cup shredded carrots

1 cup baby spinach or bok choy

1 cup cucumber, thinly sliced

Instructions
 

Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper. Place flank steak in a resealable bag or a shallow dish, pour the marinade over, seal, and refrigerate for at least 1 hour (up to overnight for more flavor).

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Fluff with a fork and set aside.

      Prepare the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, gochujang, honey, lime juice, sesame oil, and sriracha (if using) until smooth. Adjust seasoning to taste and set aside.

        Cook the Steak: Preheat a grill or skillet over high heat. Remove steak from marinade and grill or sear for about 4-5 minutes per side for medium-rare, depending on thickness. Let the steak rest for 5 minutes, then slice thinly against the grain.

          Assemble the Bowls: In a serving bowl, add a generous scoop of jasmine rice. Arrange sliced steak on top, then add shredded carrots, spinach, and cucumber. Drizzle with the spicy cream sauce and garnish with chopped green onions.

            Serve: Enjoy your Korean BBQ Steak Rice Bowls warm, mixing the components for a delightful burst of flavors in every bite!

              Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 4 servings