Korean BBQ Beef Bowls with Charred Corn & Creamy Garlic Sauce

Ingredients

For the Korean BBQ Beef:

• 1 1/2 pounds ribeye or sirloin steak, thinly sliced
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 Asian pear, grated (or substitute with 2 tablespoons apple sauce)
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon neutral oil for cooking

For the Charred Corn:

• 3 ears fresh corn, husked (or 2 cups frozen corn)
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon gochugaru (Korean chili flakes) or regular chili flakes (optional)

For the Creamy Garlic Sauce:

• 1/3 cup mayonnaise
• 2 tablespoons plain yogurt
• 3 cloves garlic, finely minced
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

For Serving:

• 3-4 cups cooked white rice
• 1 cup thinly sliced cucumber
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Kimchi (optional)

Instructions

Prepare the Beef:

1. In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, grated Asian pear, minced garlic, grated ginger, and gochujang.
2. Add the thinly sliced beef to the marinade, mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes (2 hours or overnight is best).

Make the Creamy Garlic Sauce:

1. In a small bowl, mix together mayonnaise, yogurt, minced garlic, lemon juice, and honey.
2. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Cook the Corn:

1. If using fresh corn, cut the kernels from the cobs.
2. Heat a large skillet over high heat. Add butter.
3. Add corn kernels to the hot skillet and cook without stirring for 2-3 minutes to allow charring.
4. Stir and continue cooking for another 3-4 minutes until corn is charred in spots.
5. Season with salt, pepper, and chili flakes if using. Transfer to a bowl and set aside.

Cook the Beef:

1. Heat a large skillet or wok over high heat. Add neutral oil.
2. Remove beef from marinade (reserve the marinade) and cook in batches to avoid overcrowding the pan, about 2-3 minutes per batch until beef is browned and cooked through.
3. Once all beef is cooked, pour in the reserved marinade and bring to a boil for 2-3 minutes until slightly thickened.
4. Return all beef to the pan and toss to coat in the sauce.

Assemble the Bowls:

1. Divide cooked rice among serving bowls.
2. Top with Korean BBQ beef, charred corn, sliced cucumber, and shredded carrots.
3. Drizzle with creamy garlic sauce.
4. Garnish with sliced green onions and toasted sesame seeds.
5. Serve with kimchi on the side if desired.

Notes

• For extra flavor, you can add a splash of fish sauce to the beef marinade.
• If you can't find gochujang, substitute with 1 tablespoon sriracha mixed with 1/2 tablespoon miso paste.
• This dish keeps well for meal prep - store components separately and assemble when ready to eat.
• For a lower-carb option, serve over cauliflower rice or mixed greens.

Enjoy your homemade Korean BBQ Beef Bowls!