Description
Quick and flavorful Korean Beef Rice Bowls featuring savory minced beef cooked with a rich gochujang and soy-based sauce, served over jasmine rice with tangy kimchi, fresh vegetables, and a creamy gochujang mayo drizzle. A perfect weeknight meal that’s easy to customize and packed with bold Korean-inspired flavors.
Ingredients
Scale
For the Korean Beef:
- 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
For the Gochujang Mayo:
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
To Serve:
- 2 cups (370 g) cooked jasmine rice
- 1 cup (240 g) kimchi
- 1 carrot, julienned
- 1 Lebanese (short) cucumber, sliced into half moons
Instructions
- Prepare 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 this mixture aside to use as the stir-fry sauce.
- Cook the Beef: Heat the olive or neutral oil in a large frying pan over medium-high heat. Add the minced beef and cook thoroughly, breaking it up into small pieces as it browns evenly.
- Add the Sauce to the Beef: Pour the prepared stir-fry sauce over the browned beef and stir well to coat every bit. Allow it to simmer gently for 2 to 3 minutes, until the sauce thickens slightly. Turn off the heat and stir in the finely sliced spring onions.
- Mix the Gochujang Mayo: In a separate small bowl, whisk together the whole-egg mayonnaise, gochujang, sesame oil, and rice vinegar until the sauce is smooth and well blended. Set aside.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four serving bowls. Top each with a generous portion of the Korean beef mixture, then add a serving of kimchi, julienned carrot, and sliced cucumber. Drizzle the gochujang mayo over the top of each bowl and garnish with extra sesame seeds and reserved spring onions.
- Serve Immediately: Serve the bowls while warm for the best flavor and texture experience.
Notes
- This is a quick and satisfying recipe for a bold Korean-inspired dish, perfect for weeknight dinners.
- The gochujang mayo adds a creamy, spicy element but can be adjusted or omitted for dietary preferences.
- Gochujang can be substituted with a mix of chili paste and miso if unavailable.
- Kimchi provides tang and crunch – substituting with pickled vegetables is possible but will alter the authenticity.
- This dish is easily customizable by adding more fresh vegetables or switching the beef to other ground meats or plant-based alternatives.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 516
- Sugar: 9.1 g
- Sodium: 782.1 mg
- Fat: 24.2 g
- Saturated Fat: 4.9 g
- Unsaturated Fat: 18.9 g
- Trans Fat: 0.1 g
- Carbohydrates: 41.8 g
- Fiber: 2.5 g
- Protein: 32.6 g
- Cholesterol: 79.3 mg
