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Korean BBQ has taken the culinary world by storm, celebrated for its vibrant flavors, interactive dining experiences, and the excitement of grilling your own meats at the table. This style of cooking not only offers a feast for the taste buds but also fosters a sense of community and togetherness, making it a popular choice for family gatherings and social events. One of the standout dishes that encapsulates the essence of Korean BBQ is the Korean BBQ Steak Rice Bowl with Spicy Cream Sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Create a delicious dinner with these Korean BBQ Steak Rice Bowls topped with a spicy cream sauce! Enjoy tender sirloin steak marinated in a flavorful blend of soy sauce, sesame oil, and gochujang. Serve it over a bed of jasmine rice with crisp veggies like Napa cabbage, carrots, and cucumber, plus creamy avocado slices. Drizzle with a homemade spicy mayonnaise sauce for a mouthwatering finish. Perfect for a quick, satisfying meal!
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Ingredients
  

For the Korean BBQ Steak:

1 lb sirloin steak, thinly sliced against the grain

3 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon gochujang (Korean chili paste)

1 tablespoon rice vinegar

2 green onions, thinly sliced (for garnish)

Sesame seeds (for garnish)

For the Rice Bowls:

2 cups cooked jasmine rice (or any rice of your choice)

2 cups shredded Napa cabbage

1 cup julienned carrots

1 cup sliced cucumber

1 ripe avocado, sliced

For the Spicy Cream Sauce:

½ cup mayonnaise

1-2 tablespoons gochujang (to taste)

1 teaspoon sesame oil

1 tablespoon lime juice

Salt and pepper to taste

Instructions
 

Marinate the Steak: In a bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, gochujang, and rice vinegar. Add the thinly sliced sirloin steak, ensuring it’s well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.

    Prepare the Spicy Cream Sauce: In a separate small bowl, combine mayonnaise, gochujang, sesame oil, lime juice, and a pinch of salt and pepper. Adjust the spiciness by adding more gochujang if desired. Mix well and set aside.

      Cook the Steak: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated steak in a single layer (you may need to cook it in batches). Cook for about 3-4 minutes per side, or until the steak is cooked to your desired doneness. Remove from heat and let rest for a minute.

        Assemble the Rice Bowls: In each serving bowl, start with a base of cooked jasmine rice. Top with shredded Napa cabbage, julienned carrots, sliced cucumber, and a few avocado slices.

          Add the Steak: Slice the cooked steak into bite-sized pieces and place them on top of the vegetables in each bowl.

            Drizzle the Sauce: Generously drizzle the spicy cream sauce over the assembled bowls.

              Garnish and Serve: Finish with a sprinkle of sesame seeds and sliced green onions for garnish. Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!

                Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4