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Korean cuisine has taken the culinary world by storm over the past few years, captivating food enthusiasts with its bold flavors, colorful presentations, and unique combinations of textures. This vibrant cuisine is not just about satisfying one’s hunger; it’s an experience that engages the senses. Among the many delightful dishes that Korean cuisine has to offer, Korean BBQ Steak Rice Bowls stand out as a perfect fusion of flavors and textures, making them a must-try for anyone looking to explore the richness of this culinary tradition.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Elevate your dinner with these mouthwatering Korean BBQ Steak Rice Bowls topped with a zesty spicy cream sauce! This recipe features tender marinated steak, jasmine rice, and colorful veggies like shredded carrots, sliced cucumbers, and edamame. Drizzle the creamy sauce over the layers for a delightful kick. Perfect for a weeknight meal, these bowls are packed with flavor and bound to impress your family and friends. Don't forget to garnish with scallions and sesame seeds!
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Ingredients
  

For the Steak:

1 lb flank or sirloin steak

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons brown sugar

3 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon rice vinegar

1 tablespoon gochujang (Korean chili paste)

1 teaspoon black pepper

For the Spicy Cream Sauce:

1/2 cup mayonnaise

1 tablespoon gochujang

1 tablespoon lime juice

1 teaspoon honey

1 teaspoon garlic powder

Salt to taste

For the Rice Bowls:

2 cups cooked jasmine or short-grain rice

1 cup shredded carrots

1 cup sliced cucumbers

1 cup edamame (fresh or frozen)

1/4 cup scallions, chopped (for garnish)

Sesame seeds (for garnish)

Kimchi (optional, for serving)

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Instructions

Marinate the Steak: In a large bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, gochujang, and black pepper. Add the steak, ensuring it’s well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

    Prepare the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, garlic powder, and a pinch of salt until smooth. Adjust seasoning to taste. Refrigerate until ready to serve.

      Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade and let excess marinade drip off. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing it against the grain into thin strips.

        Assemble the Rice Bowls: In serving bowls, layer 1 cup of cooked rice as the base. Top with a portion of sliced steak. Add a handful of shredded carrots, sliced cucumbers, and edamame to each bowl.

          Drizzle with Sauce: Generously drizzle the spicy cream sauce on top of the bowls.

            Garnish and Serve: Sprinkle chopped scallions and sesame seeds over the top. Add kimchi on the side if desired. Serve immediately and enjoy!

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                Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4