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Korean cuisine has been gaining immense popularity around the world, captivating food lovers with its vibrant flavors and unique combinations. From the tantalizing sweetness of bulgogi to the fiery kick of kimchi, Korean dishes offer a delightful palate experience that resonates with many. One such dish that exemplifies this trend is the Korean BBQ Steak Rice Bowl with Spicy Cream Sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Elevate your dinner with these mouthwatering Korean BBQ Steak Rice Bowls! Featuring tender, marinated flank steak topped with fresh cucumbers and julienned carrots, this dish bursts with flavor. Drizzle on a creamy, spicy sauce for the perfect kick. Quick to prepare in just 30 minutes, it’s the ideal weeknight meal. Serve it warm, and enjoy a delightful blend of textures and tastes that will satisfy your cravings!
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Ingredients
  

1 lb flank steak (or ribeye), thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons brown sugar

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon gochujang (Korean chili paste)

2 cups cooked jasmine rice

1 cup cucumber, thinly sliced

1 cup carrots, julienned

1 tablespoon sesame seeds

2 green onions, chopped (for garnish)

1 tablespoon vegetable oil (for cooking)

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang

1 tablespoon lime juice

1 teaspoon sesame oil

Salt and pepper to taste

Instructions
 

Marinate the Steak:

    In a mixing bowl, combine soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. Add the sliced flank steak to the marinade and toss until well coated. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

      Prepare the Spicy Cream Sauce:

        In a small bowl, whisk together mayonnaise, gochujang, lime juice, sesame oil, and season with salt and pepper to taste. Adjust the amount of gochujang based on your desired spice level. Set aside.

          Cook the Steak:

            Heat a large skillet or grill pan over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated steak slices in a single layer and cook for 3-4 minutes on each side, or until cooked to your liking. Ensure that the steak is nicely caramelized and browned. Remove from heat and let rest for a few minutes.

              Assemble the Rice Bowls:

                Divide the cooked jasmine rice among serving bowls. Layer the cooked steak on top of the rice, followed by the cucumber slices and julienned carrots.

                  Finish with Garnishes:

                    Drizzle the spicy cream sauce generously over the bowls. Sprinkle sesame seeds and chopped green onions on top for added flavor and crunch.

                      Serve:

                        Serve the Korean BBQ steak rice bowls warm, and enjoy your delicious creation.

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