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Korean cuisine has captivated food lovers across the globe with its vibrant flavors, bold spices, and emphasis on fresh ingredients. Dishes like bulgogi, kimchi, and bibimbap are not only delicious but also rich with cultural significance, making Korean food a favorite among culinary enthusiasts. One standout dish that embodies the essence of Korean cooking is the Sizzling Korean BBQ Steak Rice Bowl with Spicy Cream Sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Dive into the deliciousness of Sizzling Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! This easy recipe features perfectly marinated steak paired with fluffy jasmine rice, vibrant mixed veggies, and a kick of kimchi. The spicy cream sauce adds an irresistible flair that takes these bowls to the next level. Perfect for a weeknight dinner or meal prep, they’re quick to make and bursting with flavor. Your taste buds will thank you!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak (or sirloin)

1/4 cup soy sauce

2 tbsp brown sugar

2 tbsp sesame oil

1 tbsp gochujang (Korean chili paste)

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp rice vinegar

1 tsp sesame seeds

2 green onions, chopped (for garnish)

For the Spicy Cream Sauce:

1/2 cup sour cream

1/4 cup mayonnaise

1 tbsp gochujang

1 tsp lime juice

1 tsp garlic powder

Salt and pepper to taste

For the Rice Bowls:

2 cups cooked jasmine rice (or brown rice)

1 cup mixed vegetables (such as bell peppers, carrots, and broccoli, steamed or stir-fried)

Kimchi (for serving)

Extra green onions (for garnish)

Instructions
 

Marinate the Steak:

    - In a bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, minced garlic, grated ginger, rice vinegar, and sesame seeds.

      - Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal or cover and marinate in the refrigerator for at least 30 minutes, ideally 2-3 hours for maximum flavor.

        Prepare the Spicy Cream Sauce:

          - In a small bowl, combine sour cream, mayonnaise, gochujang, lime juice, and garlic powder. Mix until smooth. Season with salt and pepper to taste. Set aside.

            Cook the Steak:

              - Heat a grill or a skillet over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off.

                - Place the steak on the grill or skillet and cook for about 3-5 minutes on each side for medium-rare, depending on thickness. Adjust the cooking time to your preferred doneness.

                  - Once cooked, remove the steak from the heat and let it rest for 5-10 minutes before slicing against the grain.

                    Assemble the Rice Bowls:

                      - Divide the cooked rice among four bowls.

                        - Top each bowl with sliced steak, mixed vegetables, and a generous drizzle of spicy cream sauce.

                          - Add a side of kimchi and garnish with chopped green onions.

                            Serve:

                              - Enjoy your Korean BBQ Steak Rice Bowls immediately while warm, drizzling more sauce over the top if desired!

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