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To truly appreciate the depth of flavor in Korean BBQ Steak Rice Bowls, it’s essential to understand the key ingredients that contribute to this dish's distinctive taste profile. Each element plays a vital role, harmonizing to create a satisfying and memorable meal.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Elevate your dinner with these mouthwatering Korean BBQ Steak Rice Bowls topped with a spicy cream sauce! Perfect for a flavorful meal, this recipe features marinated steak grilled to perfection, served on a bed of jasmine rice with sautéed bok choy, kimchi, and fresh veggies. Drizzle with a creamy gochujang sauce for an irresistible kick. Quick to prepare and ready in about an hour, these bowls are a delicious way to enjoy Korean cuisine at home!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak or sirloin

1/4 cup soy sauce

2 tbsp sesame oil

2 tbsp brown sugar

3 cloves garlic, minced

1 inch fresh ginger, grated

1 tbsp rice vinegar

1 tsp black pepper

1 tsp red pepper flakes (adjust to taste)

For the Rice Bowls:

2 cups cooked jasmine or sticky rice

1 cup kimchi, chopped

1 cup bok choy or spinach, sautéed

1 carrot, julienned

2 green onions, sliced

Sesame seeds, for garnish

Fresh cilantro, for garnish

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp gochujang (Korean red chili paste)

1 tbsp honey

1 tbsp lime juice

1 clove garlic, minced

Salt, to taste

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Instructions
 

Marinate the Steak: In a bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, black pepper, and red pepper flakes. Add the flank steak and coat it well. Cover and marinate in the refrigerator for at least 30 minutes, preferably overnight for enhanced flavor.

    Cook the Rice: While the steak is marinating, cook the jasmine rice according to package instructions. Once cooked, set aside and keep warm.

      Prepare the Spicy Cream Sauce: In a small bowl, combine mayonnaise, gochujang, honey, lime juice, garlic, and a pinch of salt. Mix until smooth and adjust seasoning to taste. Set aside.

        Grill the Steak: Preheat a grill or grill pan over high heat. Remove the steak from the marinade and grill for about 5-7 minutes on each side, or until desired doneness is reached. For medium-rare, aim for an internal temperature of 135°F (57°C). Remove from heat and let it rest for a few minutes before slicing against the grain.

          Assemble the Rice Bowls: In serving bowls, start with a base of warm cooked rice. Top with sliced grilled steak, sautéed bok choy (or spinach), kimchi, and carrots. Drizzle generously with the spicy cream sauce and sprinkle with sesame seeds and sliced green onions. Garnish with fresh cilantro for an extra pop of flavor.

            Serve and Enjoy: Serve the Korean BBQ steak rice bowls warm, allowing everyone to mix the ingredients together for a delightful meal bursting with flavors!

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