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In recent years, Korean cuisine has captivated food lovers around the world, and one dish that stands out is the Korean BBQ steak rice bowl. This vibrant dish showcases a delightful combination of tender, marinated flank steak, fluffy jasmine rice, and an array of fresh vegetables. Each component not only contributes to the dish's aesthetic appeal but also plays a crucial role in creating a harmonious balance of flavors and textures. The addition of a spicy cream sauce elevates this classic dish, making it the perfect option for both weeknight dinners and weekend gatherings.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Bring the flavors of Korean BBQ to your dinner table with these delicious Steak Rice Bowls featuring a creamy spicy sauce! Marinated flank steak grilled to perfection sits atop fluffy jasmine rice, complemented by fresh veggies like carrots, cucumbers, and bean sprouts. Drizzle on a zesty homemade spicy cream sauce and sprinkle with sesame seeds for that extra crunch. Quick to prepare, this recipe is perfect for weeknight dinners or impressing guests!
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Ingredients
  

1 lb flank steak

1 cup jasmine rice

2 cups water

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon brown sugar

1 tablespoon minced garlic

1 teaspoon grated ginger

1 green onion, thinly sliced

1 carrot, julienned

1 cucumber, thinly sliced

1 cup bean sprouts

Sesame seeds, for garnish

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang (Korean chili paste)

1 tablespoon rice vinegar

1 teaspoon honey

1 teaspoon sesame oil

1 teaspoon lemon juice

Salt to taste

Instructions
 

Marinate the Steak:

    - In a bowl, mix together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger.

      - Place the flank steak in the marinade, coating it well. Let it marinate for at least 30 minutes, or up to 2 hours for extra flavor.

        Cook the Rice:

          - Rinse the jasmine rice under cold water until the water runs clear.

            - In a pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15-20 minutes, until the water is absorbed. Fluff with a fork and set aside.

              Prepare the Spicy Cream Sauce:

                - In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, honey, sesame oil, lemon juice, and salt until smooth. Adjust seasoning to taste. Set aside.

                  Cook the Steak:

                    - Preheat a grill or a cast iron skillet over high heat.

                      - Remove the steak from the marinade and grill for about 4-5 minutes on each side for medium-rare, or cook to your preferred doneness. Let it rest for 5 minutes before slicing it thinly against the grain.

                        Assemble the Bowls:

                          - In serving bowls, divide the cooked rice. Top each bowl with sliced steak, shredded carrots, sliced cucumbers, and a handful of bean sprouts.

                            - Drizzle the spicy cream sauce generously over the top.

                              - Finish with a sprinkle of sesame seeds and sliced green onions for garnish.

                                Serve and Enjoy:

                                  - Serve the Korean BBQ steak rice bowls immediately while warm. Enjoy with extra spicy cream sauce on the side if desired!

                                    Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4