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To create the perfect Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, it's essential to understand the core ingredients that bring this dish to life. Each component plays a vital role in delivering the authentic flavors and textures that make Korean cuisine so beloved.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor the bold and delicious flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! This recipe features tender marinated flank steak grilled to perfection, paired with fluffy jasmine rice, fresh veggies, and a creamy, spicy sauce that packs a punch. Perfect for a quick weeknight dinner, these bowls are not only satisfying but also visually stunning! Customize with your favorite toppings and enjoy a taste of Korea at home. Perfect for sharing and impressing your friends!
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Ingredients
  

For the Steak:

1 lb flank steak

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon rice vinegar

1 teaspoon black pepper

1 tablespoon sesame seeds

2 onions, thinly sliced

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang (Korean chili paste)

1 tablespoon lime juice

1 teaspoon honey

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust to taste)

For Assembly:

2 cups cooked jasmine rice

1 cup sliced cucumbers (pickled if possible)

1 cup shredded carrots

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Steak:

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

      - Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it.

        - Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours.

          Prepare the Spicy Cream Sauce:

            - In a small bowl, combine the mayonnaise, gochujang, lime juice, honey, garlic powder, and cayenne pepper.

              - Mix until smooth and well combined. Adjust spice levels by adding more gochujang or cayenne as desired. Set aside.

                Cook the Steak:

                  - Preheat a grill pan or an outdoor grill to medium-high heat.

                    - Remove the steak from the marinade, allowing excess marinade to drip off.

                      - Grill the steak for about 4-5 minutes per side for medium-rare, or longer if desired.

                        - Once cooked, let the steak rest for 5 minutes before slicing it into thin strips against the grain.

                          Assemble the Rice Bowls:

                            - Divide the cooked jasmine rice among serving bowls.

                              - Top with sliced grilled steak, pickled cucumbers, shredded carrots, and avocado.

                                - Drizzle the spicy cream sauce generously over the top.

                                  - Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty kick.

                                    Serve and Enjoy:

                                      - Mix the ingredients together in the bowl before eating, and savor the fantastic blend of flavors!

                                        Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4