Ingredients:

  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) gochujang (Korean chili paste)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon black pepper
  • 1.5 lbs (680g) flank steak, thinly sliced against the grain
  • 1/2 cup (120g) mayonnaise
  • 2 tablespoons (30ml) gochujang (Korean chili paste), or more to taste
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 4 cups cooked rice (white or brown)
  • 1 cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • 1 carrot, julienned
  • Sesame seeds, for garnish
  • Optional: Kimchi, Bean Sprouts, Fried Egg

Instructions:

  1. Whisk together marinade ingredients in a bowl. Add sliced steak to a resealable bag or container, pour marinade over, and ensure steak is well coated. Marinate for at least 30 minutes in the refrigerator (longer for more intense flavor!).
  2. In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, honey/maple syrup, and sesame oil until smooth. Taste and adjust gochujang for desired spice level.
  3. Heat a large skillet or wok over medium-high heat. Remove steak from marinade (discard remaining marinade) and add to the hot skillet in a single layer. Cook for 2-3 minutes per side, until steak is cooked through and slightly browned. Don't overcrowd the pan; cook in batches if necessary.
  4. Divide cooked rice evenly among four bowls. Top with cooked steak, sliced cucumber, julienned carrot, and green onions. Drizzle generously with spicy cream sauce.
  5. Sprinkle sesame seeds over the bowls. Add any desired additional toppings like kimchi, bean sprouts, or a fried egg. Serve immediately.