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Korean BBQ has become a global sensation, captivating food enthusiasts with its unique blend of flavors, aromas, and cooking techniques. This culinary trend is not just about grilling meat but also the vibrant atmosphere it creates, where friends and family gather around tables, enjoying sizzling dishes and the joy of shared experiences. One dish that perfectly encapsulates this essence is the Sizzling Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Dive into the flavors of Korea with these Sizzling Korean BBQ Steak Rice Bowls topped with a zesty spicy cream sauce! This delightful recipe combines marinated flank or ribeye steak grilled to perfection, served over a bed of fluffy rice and fresh veggies like crunchy cucumber and vibrant carrots. Finish it off with a dollop of creamy sauce and optional fried eggs for a touch of indulgence. Perfect for dinner or meal prep, these bowls are a delicious way to spice up your weeknight meals!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak (or ribeye)

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon rice vinegar

1/2 teaspoon black pepper

1 tablespoon gochujang (Korean chili paste)

For the Spicy Cream Sauce:

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon gochujang

1 teaspoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon sugar

Salt to taste

For the Bowls:

4 cups cooked rice (white or brown)

1 cup kimchi, for serving

1 cucumber, julienned

1 carrot, julienned

1 cup green onions, chopped

Sesame seeds, for garnish

Optional: fried eggs for topping

Instructions
 

Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and gochujang. Add the flank steak, ensuring it's fully coated in the marinade. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for deeper flavor.

    Prepare the Spicy Cream Sauce: In a small bowl, mix together sour cream, mayonnaise, gochujang, lime juice, garlic powder, sugar, and a pinch of salt. Adjust seasoning if needed. Refrigerate until ready to serve.

      Cook the Steak: Preheat your grill or grill pan over high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 4-5 minutes on each side for medium-rare, or adjust to your desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.

        Assemble the Rice Bowls: In each bowl, start with a base of cooked rice. Then, layer on the sliced steak, followed by kimchi, cucumber, carrot, and green onions.

          Add the Finishing Touches: Drizzle the spicy cream sauce generously over each bowl and sprinkle with sesame seeds. If desired, top each bowl with a fried egg for an added touch.

            Serve and Enjoy: Mix all the components together for a delightful bite, and enjoy your homemade Korean BBQ steak rice bowls!

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