Description
Sizzling Korean BBQ Beef Bowl brings bold flavors from Seoul’s street kitchens to your plate. Tender marinated beef nestles with sweet corn and velvety sauce, creating a harmony of spicy, sweet, and creamy notes that you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (453 grams) beef (flank steak, skirt steak, or short ribs), thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame oil
Corn & Seasonings:
- 1 cup frozen corn, thawed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chopped parsley
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Base:
- 1 cup cooked rice
Instructions
- Blend soy sauce, brown sugar, minced garlic, grated ginger, and optional red pepper flakes in a mixing container. Submerge beef thoroughly and refrigerate for 30-120 minutes to enhance flavor penetration.
- Preheat grill or skillet to medium-high heat (375-400°F). Remove beef from marinade and pat dry with paper towels to ensure proper caramelization.
- Cook beef for 2-3 minutes per side, achieving a golden-brown exterior while maintaining juicy interior. Let meat rest for 3-4 minutes after cooking to redistribute internal juices.
- In a separate skillet, warm olive oil over medium heat. Add corn kernels, sprinkle with paprika, garlic powder, kosher salt, and cracked black pepper. Sauté 5-7 minutes, stirring occasionally to create slight charring and develop robust flavor.
- Whisk mayonnaise, sour cream, finely chopped parsley, fresh lemon juice, crushed garlic, and seasoning in a small mixing bowl. Blend until smooth and creamy, creating a tangy complementary sauce.
- Slice beef against the grain into thin strips. Arrange beef and charred corn in a serving bowl, drizzle with creamy sauce, and garnish as desired.
Notes
- Enhance marinade flavor by scoring the beef’s surface, allowing deeper penetration of seasonings.
- Prevent overcooking by letting beef rest at room temperature for 15 minutes before grilling, ensuring even heat distribution.
- Swap sour cream with Greek yogurt for a lighter, protein-rich alternative in the creamy sauce.
- Customize heat levels by adjusting red pepper flakes or using sriracha for those preferring spicier profiles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 530 kcal
- Sugar: 8 g
- Sodium: 870 mg
- Fat: 33 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg