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Korean cuisine has garnered immense popularity worldwide, renowned for its dynamic flavors, rich textures, and colorful presentations. This culinary tradition beautifully blends spicy, sweet, and savory elements, making it a favorite among food enthusiasts. One standout dish that encapsulates the essence of Korean flavors is the Korean BBQ Steak Rice Bowl with Spicy Cream Sauce. This dish not only celebrates the vibrant taste of marinated steak but also brings together a medley of fresh vegetables and aromatic rice, all topped with a luscious sauce that adds a unique twist.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Enjoy a taste of Korea with these delicious Korean BBQ Steak Rice Bowls topped with a spicy cream sauce! Marinated flank steak or ribeye is perfectly grilled and served over a bed of jasmine rice, colorful veggies, and creamy avocado. The addition of kimchi adds a flavorful kick, while the spicy sauce ties it all together. Perfect for a family dinner or meal prep, these bowls are not only tasty but also visually vibrant!
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Ingredients
  

For the Steak:

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

2 tbsp soy sauce

2 tbsp gochujang (Korean chili paste)

1 tbsp sesame oil

2 tbsp brown sugar

2 cloves garlic, minced

1-inch piece of ginger, grated

1 tbsp rice vinegar

1 green onion, chopped (for garnish)

1 tsp sesame seeds (for garnish)

For the Rice Bowls:

2 cups cooked jasmine rice (or your choice of rice)

1 cup cucumber, thinly sliced

1 cup shredded carrots

1 cup kimchi (store-bought or homemade)

1 avocado, sliced

Optional: lettuce leaves for a fresh crunch

For the Spicy Cream Sauce:

1/2 cup mayonnaise

1 tbsp gochujang

1 tsp lime juice

1 tsp honey (optional)

Salt to taste

Instructions
 

Marinate the Steak:

    In a bowl, combine the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar. Add the sliced steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

      Prepare the Spicy Cream Sauce:

        In a small bowl, whisk together the mayonnaise, gochujang, lime juice, and honey (if using). Taste and season with salt as needed. Set aside.

          Cook the Steak:

            Heat a grill pan or a skillet over medium-high heat. Once hot, add the marinated steak in a single layer. Cook for about 2-3 minutes per side, or until the steak is cooked to your desired doneness. Remove from heat and let it rest for a couple of minutes before slicing into bite-sized pieces.

              Assemble the Bowls:

                In serving bowls, start with a base of cooked rice. Top with sliced cucumbers, shredded carrots, kimchi, avocado slices, and the cooked steak.

                  Drizzle the Sauce:

                    Generously drizzle the spicy cream sauce over each bowl. Garnish with chopped green onions and sesame seeds for added flavor and presentation.

                      Serve:

                        Serve the Korean BBQ steak rice bowls immediately, allowing everyone to mix and match flavors to their liking!

                          Prep Time: 15 minutes | Total Time: 1 hour (including marination) | Servings: 4