Korean BBQ Beef:

• 1 lb flank steak (or skirt steak), thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp rice vinegar
• 1 tsp gochujang (Korean chili paste) (optional for spice)
• 1/4 cup green onions, chopped (for garnish)
• 1 tsp sesame seeds (for garnish)

Charred Corn:

• 2 ears of corn, husked
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Creamy Garlic Sauce:

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp honey
• Salt and freshly ground black pepper, to taste

Assembling the Bowls:

• 2 cups cooked jasmine rice (or brown rice)
• 1/2 cucumber, sliced thinly
• 1/2 cup shredded carrots
• Fresh cilantro or green onions for garnish