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Korean barbecue, often referred to as "gogi-gui," has become a beloved culinary trend worldwide, celebrated not only for its mouthwatering flavors but also for its cultural significance. This communal style of dining typically involves grilling marinated meats at the table, creating an interactive and lively experience. The aroma of sizzling steak, the vibrant colors of fresh vegetables, and the rich array of dipping sauces all contribute to the unique charm of Korean BBQ. Among the many dishes inspired by this culinary tradition, the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce stand out as a delightful fusion of flavors, convenience, and nutrition.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Whip up a delicious Korean BBQ Steak Rice Bowl with Spicy Cream Sauce in just 40 minutes! Tender flank steak marinated in a flavorful blend of soy sauce, gochujang, and spices is paired with fragrant jasmine rice and vibrant sautéed veggies. Finish it off with a zesty spicy cream sauce for an added kick. Perfect for a quick weeknight dinner or meal prep. This recipe serves 4 and is sure to impress! Try it today!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 cups jasmine rice

2 tablespoons soy sauce

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 tablespoon vegetable oil

1 cup vegetables (e.g., bell peppers, zucchini, and carrots, julienned)

2 green onions, chopped

Sesame seeds for garnish

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon lime juice

1 teaspoon sriracha (adjust for spice level)

Instructions
 

Marinate the Steak: In a bowl, combine soy sauce, gochujang, sesame oil, minced garlic, brown sugar, rice vinegar, and grated ginger. Add the sliced flank steak, ensuring it's well-coated. Marinate for at least 30 minutes or refrigerate for up to 2 hours for better flavor.

    Cook the Rice: Rinse the jasmine rice until the water runs clear. In a medium pot, combine 2 cups of water with the rinsed rice, bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.

      Prepare the Spicy Cream Sauce: In a small bowl, mix together the sour cream, mayonnaise, lime juice, and sriracha. Adjust the amount of sriracha to your preferred spice level. Set aside.

        Sauté the Vegetables: In a large skillet, heat vegetable oil over medium-high heat. Add the julienned vegetables and sauté for 3-4 minutes until they are tender-crisp and vibrant in color. Remove from the skillet and set aside.

          Cook the Steak: In the same skillet, add the marinated flank steak in a single layer (you might need to do this in batches). Cook for about 2-3 minutes on each side for medium-rare, or until desired doneness. Remove from heat.

            Assemble the Bowls: In each bowl, add a scoop of jasmine rice as the base. Top with the sautéed vegetables and the cooked steak slices. Drizzle the spicy cream sauce generously over the top.

              Garnish: Sprinkle with chopped green onions and sesame seeds for added flavor and crunch.

                Serve and Enjoy: Serve immediately, mixing the spicy sauce into the bowl for a delightful flavor explosion.

                  Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes | Servings: 4