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In recent years, Korean BBQ has become a culinary phenomenon, captivating food lovers around the globe with its unique flavors, vibrant presentations, and communal dining experience. This cuisine, rich in tradition and taste, showcases a delightful array of dishes that celebrate the harmony of flavors—sweet, savory, spicy, and tangy. Among these, Korean BBQ Steak Rice Bowls with Spicy Cream Sauce stand out as a perfect fusion of classic Korean grilling techniques and modern flavors, making them a must-try for both seasoned chefs and novice cooks alike.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in the savory goodness of Korean BBQ Steak Rice Bowls, topped with a spicy cream sauce that's sure to tantalize your taste buds! This easy recipe features marinated flank steak grilled to perfection, served over a bed of fluffy jasmine rice and sautéed vegetables. Complete with optional kimchi and a drizzle of creamy sauce, it's a colorful and satisfying meal you'll love. Perfect for weeknight dinners or impressing guests!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak

1/4 cup soy sauce

2 tbsp brown sugar

2 tbsp sesame oil

2 cloves garlic, minced

1 inch ginger, grated

1 tbsp rice vinegar

1 tbsp gochujang (Korean chili paste)

1 tsp black pepper

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup kimchi, chopped (optional)

1 cup mixed vegetables (such as carrots, bell peppers, and green onions)

1 tbsp sesame seeds

Fresh cilantro or green onions for garnish

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp Sriracha (adjust for spice level)

1 tbsp sesame oil

1 tsp rice vinegar

1 tsp honey

Salt to taste

Instructions
 

Marinate the Steak: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, and black pepper. Add the flank steak, making sure it is thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably overnight for better flavor.

    Prepare the Spicy Cream Sauce: In a small bowl, combine the mayonnaise, Sriracha, sesame oil, rice vinegar, honey, and a pinch of salt. Mix well until smooth and creamy. Adjust the spiciness according to your preference. Refrigerate until ready to use.

      Cook the Steak: Heat a grill pan or an outdoor grill over medium-high heat. Remove the steak from the marinade, allowing any excess marinade to drip off. Grill the steak for 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.

        Sauté the Vegetables: In a separate pan, heat a little oil over medium heat. Add the mixed vegetables and sauté for 4-5 minutes until they are tender-crisp. Season with salt and pepper to taste.

          Assemble the Rice Bowls: Start with a base of cooked jasmine rice in each bowl. Top with sliced grilled steak, sautéed vegetables, and chopped kimchi if using.

            Finish with Sauce and Garnish: Drizzle the spicy cream sauce generously over the top of the bowls. Sprinkle sesame seeds and garnish with fresh cilantro or chopped green onions.

              Serve: Enjoy your Korean BBQ Steak Rice Bowls immediately for a delicious and satisfying meal!

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