Korean BBQ Beef Bowls with Spicy Mayo & Scrambled Eggs 

Ingredients:

For the Beef:

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
For the Spicy Mayo:

1/2 cup mayonnaise
1 tablespoon sriracha
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
For the Bowls:

1 cup cooked rice
2 large eggs, scrambled
1 cup shredded carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup chopped cilantro
Instructions:

Marinate the Chicken:
In a bowl, combine the soy sauce, gochujang, honey, sesame oil, garlic powder, black pepper, and red pepper flakes (if using). Add the chicken pieces and toss to coat. Let marinate for at least 15-30 minutes.
Prepare the Spicy Mayo:
In a small bowl, mix together the mayonnaise, sriracha, lemon juice, garlic powder, salt, and black pepper until well combined. Set aside.
Cook the Chicken:
Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and slightly caramelized. Remove from heat.
Scramble the Eggs:
In a separate pan, scramble the eggs until fully cooked. Season with a pinch of salt and pepper.
Assemble the Bowls:
In serving bowls, layer the cooked rice, followed by the cooked chicken, scrambled eggs, shredded carrots, chopped cucumber, green onions, and cilantro.
Drizzle with Spicy Mayo:
Top each bowl with a generous drizzle of spicy mayo.
Serve:
Enjoy your flavorful Korean BBQ beef bowls!