Description
Quick and flavorful Korean Beef Rice Bowls featuring savory ground beef cooked in a rich gochujang soy sauce, served over fluffy jasmine rice with tangy kimchi, fresh vegetables, and drizzled with a creamy gochujang mayo. This easy weeknight meal is packed with bold Korean flavors and customizable toppings, perfect for a satisfying dinner.
Ingredients
Scale
Beef and Sauce
- 1 tsp freshly grated garlic
- 1 tsp freshly grated ginger
- 3 tbsp all-purpose soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp gochujang (adjust for spice preference)
- 1 tsp rice vinegar
- 1 tbsp sesame seeds, plus extra to garnish
- 2 tbsp extra-virgin olive oil or neutral oil
- 500 g (1 lb) minced (ground) beef
- 2 spring onions (scallions), finely sliced, 1 tbsp reserved for garnish
Gochujang Mayo
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
Assembly and Toppings
- 2 cups (370 g) cooked jasmine rice
- 1 cup (240 g) kimchi
- 1 carrot, julienned
- 1 Lebanese (short) cucumber, sliced into half moons
Instructions
- Make the stir-fry sauce: In a small bowl, whisk together the grated garlic, grated ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds until fully combined. Set the sauce aside.
- Cook the beef: Heat olive oil or neutral oil in a large frying pan over medium–high heat. Add the minced beef and cook, breaking it up with a spoon, until browned and cooked through.
- Add the sauce to the beef: Pour the prepared stir-fry sauce over the browned beef. Stir thoroughly to coat the meat evenly. Allow the mixture to simmer for 2–3 minutes until the sauce thickens slightly. Turn off the heat and stir in the sliced spring onion.
- Prepare the gochujang mayo: In a small bowl, whisk together the mayonnaise, gochujang, sesame oil, and rice vinegar until smooth. Set aside.
- Assemble the bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with a generous portion of the Korean beef mixture, then add the kimchi, julienned carrot, and sliced cucumber on top.
- Add finishing touches: Drizzle the creamy gochujang mayo over the top of each bowl. Garnish with extra sesame seeds and the reserved spring onion slices. Serve immediately for best flavor and texture.
Notes
- This recipe is quick, bold, and satisfying, ideal for a flavorful weeknight meal.
- The gochujang mayo drizzle adds a creamy, spicy element; adjust the amount of gochujang based on your spice preference.
- For dairy-free mayo, substitute with a vegan or egg-free mayonnaise.
- You can customize toppings by adding avocado, radish, or fresh herbs like cilantro for extra freshness.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 516
- Sugar: 9.1 g
- Sodium: 782.1 mg
- Fat: 24.2 g
- Saturated Fat: 4.9 g
- Unsaturated Fat: 18.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 41.8 g
- Fiber: 2.5 g
- Protein: 32.6 g
- Cholesterol: 79.3 mg
