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In recent years, Korean BBQ has taken the culinary world by storm, captivating food lovers with its bold flavors, interactive dining experience, and rich cultural heritage. This vibrant cuisine is not only about grilling meats; it’s a celebration of various flavors and textures that come together to create a memorable meal. Among the myriad of dishes that highlight these qualities, Korean BBQ Steak Rice Bowls with Spicy Cream Sauce stand out as a delightful fusion of tastes that can elevate any dining experience, whether it’s a casual weeknight dinner or a special occasion.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Whip up a flavor-packed meal with these Korean BBQ Steak Rice Bowls featuring a spicy cream sauce! Marinate flank steak in a savory blend of soy sauce, garlic, and ginger, then sear to perfection. Serve over fluffy jasmine rice and load up with crunchy cucumbers, carrots, and tangy kimchi. Drizzle with a creamy gochujang sauce for the perfect kick. Ready in just 30 minutes, this dish is sure to impress at dinner!
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Ingredients
  

For the Steak:

1 lb flank steak (or sirloin)

1/4 cup soy sauce

2 tbsp brown sugar

1 tbsp sesame oil

4 cloves garlic, minced

1 tbsp ginger, grated

2 tbsp scallions, finely chopped

1 tsp black pepper

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp gochujang (Korean chili paste)

1 tbsp rice vinegar

1 tsp sesame oil

1-2 tbsp water (to adjust consistency)

Pinch of salt

For the Rice Bowls:

2 cups cooked jasmine or sticky rice

1 cup kimchi (store-bought or homemade)

1 cup shredded carrots

1 cup cucumbers, julienned

1/4 cup sesame seeds, toasted

Fresh cilantro or scallions for garnish

Instructions
 

Marinate the Steak:

    - In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, scallions, and black pepper.

      - Place the flank steak in a resealable bag or a shallow dish, and pour the marinade over it. Ensure it's fully coated. Marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).

        Prepare the Spicy Cream Sauce:

          - In another bowl, combine mayonnaise, gochujang, rice vinegar, and sesame oil. Mix until smooth and adjust the consistency with water if needed. Season with a pinch of salt to taste. Set aside.

            Cook the Steak:

              - Preheat a grill pan or skillet over medium-high heat. Once hot, remove the steak from the marinade (discard the marinade) and cook for about 4-5 minutes per side, or until desired doneness is achieved. Use a meat thermometer for precision (135°F for medium-rare).

                - Once cooked, let the steak rest for 5 minutes before slicing against the grain into thin strips.

                  Assemble the Rice Bowls:

                    - Divide cooked rice between bowls.

                      - Top with sliced steak, kimchi, shredded carrots, and julienned cucumbers.

                        Drizzle and Garnish:

                          - Generously drizzle the spicy cream sauce over each bowl.

                            - Sprinkle with toasted sesame seeds and garnish with fresh cilantro or additional scallions.

                              Serve:

                                - Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!

                                  Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4