Korean Beef Rice Bowls with Gochujang Mayo Recipe

If you’ve been craving something that delivers bold flavor and satisfying comfort all in one bowl, I’ve got you covered. This Korean Beef Rice Bowls with Gochujang Mayo Recipe is seriously one of my go-to meals when I want quick, tasty, and a bit exciting. The spicy-sweet beef paired with creamy, slightly spicy gochujang mayo makes each bite irresistible — trust me, you’ll want to keep this one on rotation!

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Ingredients You’ll Need

Each ingredient here plays a part in creating this rich and vibrant dish. From the savory ground beef to the tangy kimchi, everything comes together beautifully. Don’t forget the gochujang — it’s the secret to that punchy Korean flavor!

• Freshly grated garlic: Adds a sharp, aromatic base to the sauce — freshly grated always hits better than pre-minced.
• Freshly grated ginger: Brings a bright, zesty warmth that balances the sweetness beautifully.
• All-purpose soy sauce: The salty umami backbone for the beef marinade.
• Brown sugar: Sweetens and helps caramelize the beef for a subtle depth.
• Sesame oil: Adds nutty richness and authentic Korean aroma.
• Gochujang: The spicy fermented chili paste that gives it that signature kick — adjust the amount if you prefer milder or stronger heat.
• Rice vinegar: Provides a mild acidity that brightens up the overall profile.
• Sesame seeds: For toasty crunch inside the beef and as a garnish.
• Extra-virgin olive oil or neutral oil: For cooking the beef — neutral oil helps keep flavors pure.
• Minced (ground) beef: I use lean to medium fat — leaner beef works if you want less grease.
• Spring onions (scallions): Adds fresh bite; I like to reserve some for garnish because it pops visually and flavor-wise.
• Whole-egg mayonnaise: Key ingredient in the creamy gochujang mayo drizzle — see notes if you want dairy-free.
• Cooked jasmine rice: Fragrant, fluffy base that soaks up all those flavors magnificently.
• Kimchi: Easily my favorite condiment here — it adds tang, spice, and crunch.
• Carrot (julienned): Fresh and sweet crisp elements to refresh your palate.
• Lebanese (short) cucumber: Cool and crunchy, sliced into half moons for contrast.

Variations

I love making this Korean Beef Rice Bowls with Gochujang Mayo Recipe my own by switching up the toppings and protein sometimes. It’s so flexible that you can truly make it your favorite version.

• Protein Swap: I’ve tried ground turkey or chicken when I want a leaner option, and it works great with the same sauce.
• Veggie Boost: Adding sautéed mushrooms or spinach gives it some extra veggies without losing flavor balance.
• Dairy-Free Mayo: For dairy-free, I substitute with vegan mayo and it still gets that creamy kick.
• Milder Heat: Reduce gochujang or replace with a milder chili paste if you prefer less spice — you can always add more at the table!

How to Make Korean Beef Rice Bowls with Gochujang Mayo Recipe

Step 1: Whisk Together the Sauce

Start by combining freshly grated garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds in a small bowl. Whisk until everything’s well mixed and the sugar starts to dissolve. This sauce is what transforms your simple beef into something spectacular, so make sure it’s evenly combined for that perfect balance of sweet, salty, and spicy flavors.

Step 2: Cook the Beef

Heat your oil over medium-high heat in a large frying pan. Add the ground beef and brown it, breaking it up with your spatula as it cooks. You’ll want your beef nicely browned but not overcooked — about 6-8 minutes usually does the trick. This step locks in flavor and creates some tasty bits for the sauce to cling to.

Step 3: Add the Sauce and Simmer

Pour the sauce you whisked earlier into the beef. Stir well so every bit of meat gets covered in that rich, spicy-sweet glaze. Keep it simmering gently for 2-3 minutes until the sauce thickens just a bit—this gives it a sticky, appetizing texture. Turn off the heat and toss in most of the sliced spring onions, saving some for garnish.

Step 4: Make the Gochujang Mayo

While the beef finishes cooking, whisk together mayonnaise, gochujang, sesame oil, and rice vinegar in a small bowl until smooth. This creamy drizzle is what takes the dish from great to unforgettable. If you like things extra spicy, feel free to add a bit more gochujang here.

Step 5: Assemble Your Bowls

Divide the cooked jasmine rice between four bowls. Top with a generous spoonful of the Korean beef mixture, followed by fresh kimchi, julienned carrots, and sliced cucumber. Finish everything off with a drizzle of that luscious gochujang mayo, sprinkle over some extra sesame seeds, and the reserved spring onions. Serve immediately — I love how all the textures and flavors come alive right then and there.

How to Serve Korean Beef Rice Bowls with Gochujang Mayo Recipe

Garnishes

I always top these bowls with extra sliced spring onions and a sprinkle of toasted sesame seeds. Sometimes I add a handful of fresh cilantro or a squeeze of lime for a little zing. The bright garnishes really lift the dish and add a fresh contrast to the rich beef and creamy mayo.

Side Dishes

Pair your Korean Beef Rice Bowls with a simple cucumber salad or some steamed greens like bok choy. For a crunchy, tangy side, I love serving extra kimchi or pickled radishes on the side — they’re perfect palate cleansers.

Creative Ways to Present

For a party or special occasion, I’ve served these beef bowls in small mason jars layered with rice, beef, and toppings. It’s a fun way to make casual dining feel a bit elevated. You can also turn this into lettuce cups for a fresh, hands-on experience that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover beef and rice separate in airtight containers in the fridge. This prevents the rice from getting soggy overnight and keeps the beef flavorful. Stored properly, they last about 3-4 days.

Freezing

Freezing this dish works well if you freeze the cooked beef mixture on its own and thaw it when needed. Rice is better freshly made but you can freeze it too — just reheat it thoroughly with a splash of water to keep it fluffy.

Reheating

Reheat the beef gently on the stove or in the microwave, stirring occasionally to heat evenly. For the rice, I warm it with a sprinkle of water covered loosely with a lid or microwave-safe wrap to keep moisture in. Avoid reheating the gochujang mayo — add it fresh on top when serving.

FAQs

Final Thoughts

I have to say, the Korean Beef Rice Bowls with Gochujang Mayo Recipe is hands down one of those meals that never fails to impress, yet is incredibly simple to whip up. Whether it’s a weeknight dinner or a casual gathering with friends, this bowl brings warmth, spice, and texture in every bite. I hope you’ll give it a try soon—and when you do, I’d love to hear how you make it your own!

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