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Discover the vibrant flavors of Korean cuisine with our Korean BBQ Steak Rice Bowls featuring a spicy cream sauce that elevates this dish to new heights. This recipe not only brings the rich umami of marinated steak to your table but also offers a colorful medley of fresh vegetables, making it a balanced and satisfying meal. It's an ideal choice for weeknight dinners or meal prep, allowing you to enjoy a hearty and flavorful dish that is sure to impress family and friends alike.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor the deliciousness of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! This easy recipe is perfect for weeknight dinners, featuring marinated steak, fresh veggies, and a creamy, spicy sauce that ties it all together. It's not just a meal; it's a journey into Korean cuisine that's sure to impress your family and friends. Elevate your dinner game tonight! #KoreanBBQ #RiceBowls #SteakRecipe #SpicyFood #Foodie #DinnerIdeas #ComfortFood
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Ingredients
  

For the Steak Marinade:

1 lb flank steak or ribeye

¼ cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

3 cloves garlic, minced

1-inch ginger, grated

1 tablespoon gochujang (Korean chili paste)

1 tablespoon rice vinegar

2 green onions, chopped (for garnish)

For the Spicy Cream Sauce:

½ cup sour cream

2 tablespoons mayonnaise

1 tablespoon gochujang (adjust to taste)

1 teaspoon lime juice

Salt and pepper to taste

For Serving:

4 cups cooked jasmine or short-grain rice

1 cup shredded carrots

1 cup cucumber slices

1 avocado, sliced

Sesame seeds for garnish

Instructions
 

Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar. Place the flank steak in a resealable bag or a dish and pour the marinade over it. Seal or cover, then refrigerate for at least 30 minutes, or up to overnight for more depth of flavor.

    Prepare the Spicy Cream Sauce: In a small bowl, combine sour cream, mayonnaise, gochujang, and lime juice. Mix well until smooth. Season with salt and pepper to taste. Adjust the spice level by adding more gochujang if desired, then set aside.

      Cook the Steak: Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and grill or sear for about 5-7 minutes on each side, depending on thickness and desired doneness. Let the steak rest for about 5 minutes before slicing against the grain.

        Assemble the Bowls: In a large bowl, layer the cooked rice as the base. Top with sliced steak, shredded carrots, cucumber slices, and avocado.

          Drizzle with Sauce: Generously drizzle the spicy cream sauce over the assembled bowls. Garnish with sesame seeds and chopped green onions.

            Serve: Enjoy your Korean BBQ Steak Rice Bowls warm, combining all elements into each bite!

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4