Korean Beef Rice Bowls with Gochujang Mayo Recipe

If you’re looking for a quick weeknight dinner that absolutely bursts with flavor and has that perfect balance of spicy, savory, and creamy, then you’ve got to try this Korean Beef Rice Bowls with Gochujang Mayo Recipe. I first made this when I wanted something comforting but exciting, and honestly, it became an instant favorite in my house. You’ll find that the sweet and spicy beef paired with tangy kimchi and that deliciously creamy gochujang mayo is pure magic.

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Ingredients You’ll Need

All the ingredients here work together to create that classic Korean-inspired flavor but in a way that’s totally accessible. I always recommend using fresh garlic and ginger—they make a huge flavor difference. Also, grab a good-quality gochujang; if you haven’t tried it before, it’s the secret ingredient that brings the heat and umami punch.

• Freshly grated garlic: Adds that aromatic kick that’s essential in Korean cooking.
• Freshly grated ginger: Balances the richness of the beef with a bright, zesty note.
• Soy sauce: I prefer all-purpose for a balanced salty depth.
• Brown sugar: Sweetens the sauce just enough without overpowering.
• Sesame oil: A little goes a long way to give that signature nutty flavor.
• Gochujang: The star ingredient for spice and complexity—adjust based on your heat preference.
• Rice vinegar: Adds a subtle tang and brightens the overall dish.
• Sesame seeds: Toast them lightly if you can for extra crunch and nuttiness.
• Extra-virgin olive oil or neutral oil: For cooking the beef; I often use avocado oil when I have it.
• Minced (ground) beef: I love using lean ground beef so it’s filling but not greasy.
• Spring onions (scallions): Fresh, crisp, and a beautiful garnish too.
• Whole-egg mayonnaise: Creates the creamy base for the gochujang mayo—you can swap for a dairy-free mayo easily.
• Cooked jasmine rice: The perfect fluffy rice to soak up all those flavors.
• Kimchi: Adds a tangy, fermented crunch that’s just awesome with the beef.
• Carrot and Lebanese cucumber: Fresh veggies to lighten and brighten every bite.

Variations

I like to keep things flexible with this Korean Beef Rice Bowls with Gochujang Mayo Recipe, because food should be fun and suit your pantry. Once you’ve tried the classic, you can get creative!

• Swap the beef for ground turkey or chicken: I tried this when I needed a leaner option and it worked great—just watch the cooking time so it doesn’t dry out.
• Go plant-based: Use crumbled tofu or tempeh for a vegetarian twist; the gochujang mayo keeps that spicy creaminess intact.
• Adjust the heat: If you’re not a fan of much spice, start with less gochujang and add it gradually—you can always stir in some chili flakes if you want to turn up the heat later.
• Try different rice: I sometimes use brown rice or cauliflower rice for a lower-carb and earthier flavor version.

How to Make Korean Beef Rice Bowls with Gochujang Mayo Recipe

Step 1: Whisk together the sauce

Start by mixing your garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds in a small bowl until everything’s combined. I find whisking really helps dissolve the sugar so the sauce is nice and smooth. Set this aside because it’s the flavor powerhouse of the dish.

Step 2: Brown the beef

Heat your oil in a large frying pan over medium–high heat. Once hot, add the ground beef and cook it until it’s beautifully browned, breaking it up as you go so it cooks evenly. This step is key—don’t rush it or you’ll miss out on those yummy caramelized bits that add depth.

Step 3: Coat the beef in sauce and simmer

Pour the sauce you whisked earlier over the browned beef and stir well to coat every bit. Let it simmer gently for 2–3 minutes until the sauce thickens a touch, which helps it cling to the meat. Then, turn off the heat and stir in your sliced spring onions—this adds a fresh bite and color.

Step 4: Make the gochujang mayo

In another small bowl, mix together your mayonnaise, a teaspoon of gochujang, sesame oil, and rice vinegar until smooth. This creamy sauce balances the spice and gives the bowls that extra special touch. I always make this last so it’s fresh and ready to drizzle.

Step 5: Assemble your bowls

Divide your cooked jasmine rice evenly into four bowls. Layer on the Korean beef mixture, then pile on kimchi, crunchy carrot, and refreshing cucumber slices. Drizzle generously with your gochujang mayo and sprinkle with extra sesame seeds and a few spring onion slices for garnish. Time to dig in!

How to Serve Korean Beef Rice Bowls with Gochujang Mayo Recipe

Garnishes

For garnishes, I swear by a sprinkle of toasted sesame seeds and finely sliced spring onions. They add that perfect crunch and a pop of freshness. Sometimes I toss on a few chili flakes if I want an extra kick, and a little fresh cilantro can brighten it all up.

Side Dishes

Honestly, this dish shines on its own, but I do like to pair it with simple cucumber salad or a side of steamed greens like bok choy or spinach dressed with sesame oil. A few extra kimchi sides also never hurt – the tangy crunch complements it beautifully.

Creative Ways to Present

For a casual dinner party, I’ve served this Korean Beef Rice Bowls with Gochujang Mayo Recipe family-style in big bowls with all the toppings separated—you get to build your own bowls, which is fun and interactive! Sometimes I use lettuce leaves as a wrap for a low-carb option, and that’s always a hit too.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Keep the gochujang mayo separate until you’re ready to eat so the sauce stays fresh and creamy without thinning out.

Freezing

I’ve frozen the cooked beef mixture successfully by itself, but I don’t recommend freezing the mayo sauce or fresh veggies. When you thaw the beef, just reheat gently and add fresh toppings when serving.

Reheating

Reheat the beef gently in a skillet or microwave until warmed through. Reheat the rice separately to keep it fluffy. Then, drizzle fresh gochujang mayo on top right before serving for that creamy, spicy finish.

FAQs

Final Thoughts

This Korean Beef Rice Bowls with Gochujang Mayo Recipe has earned a special spot in my meal rotation. It’s just so comforting, flavorful, and surprisingly easy to make. Whether you’re cooking for your family on a busy night or want to impress friends with minimal effort, this bowl hits all the right notes. Give it a go—you’ll love how everything comes together in one bowl that’s as vibrant and tasty as it is satisfying.

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