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Korean Beef Rice Bowls

Korean Beef Rice Bowls

Quick, bold, and satisfying Korean Beef Rice Bowls with creamy gochujang mayo drizzle. Perfect for a flavor-packed weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Korean
Servings 4 servings
Calories 550 kcal

Equipment

  • frying pan

Ingredients
  

STIR-FRY SAUCE

  • 1 teaspoon freshly grated garlic
  • 1 teaspoon freshly grated ginger
  • 3 tablespoon all-purpose soy sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang adjust for spice preference
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame seeds plus extra to garnish

STIR-FRY

  • 2 tablespoon extra-virgin olive oil or neutral oil
  • 500 g minced (ground) beef 1 lb
  • 2 each spring onions (scallions) finely sliced, 1 tablespoon reserved for garnish

MAYO DRIZZLE

  • 3 tablespoon whole-egg mayonnaise see note for dairy-free
  • 1 teaspoon gochujang
  • ½ teaspoon sesame oil
  • ½ teaspoon rice vinegar

TO SERVE

  • 2 cups cooked jasmine rice 370 g
  • 1 cup kimchi 240 g
  • 1 each carrot julienned
  • 1 each Lebanese (short) cucumber sliced into half moons

Instructions
 

Preparation

  • Make the stir-fry sauce – In a small bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar and sesame seeds until combined. Set aside.
  • Cook the beef – Heat the oil in a large frying pan over medium–high heat. Add the beef and cook until browned, breaking it up as it cooks.
  • Add the sauce – Pour in the stir-fry sauce and stir well to coat the beef. Simmer for 2–3 minutes until the sauce thickens slightly. Turn the heat off and stir through the spring onion.
  • Prepare the mayo drizzle – In a small bowl, whisk together the ingredients until smooth. Set aside.
  • Assemble and serve – Divide the cooked rice among four bowls. Top with the Korean beef mixture and a generous serving of kimchi, carrot and cucumber. Drizzle the gochujang mayo over the top and garnish with extra sesame seeds and spring onion. Serve immediately!

Notes

Adjust the level of gochujang in the mayo drizzle to control spiciness. Optional fresh toppings include additional vegetables or herbs.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 1200IUVitamin C: 10mgCalcium: 15mgIron: 3mg
Keyword customizable recipes, easy dinners, flavor-packed meals, Korean Beef Rice Bowls, rice bowls, weeknight meals
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