Description
Delicious and quick Korean Beef Rice Bowls with a savory and slightly spicy beef mixture, tangy kimchi, fresh vegetables, and a creamy gochujang mayo drizzle. This dish is perfect for an easy weeknight meal that packs bold flavors and satisfying textures.
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
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 freshly grated garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds until well combined. Set this sauce aside for later use.
- Cook the beef: Heat the extra-virgin 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 spatula, until browned and fully cooked through.
- Add the sauce and simmer: Pour the prepared stir-fry sauce over the cooked beef and stir well to fully coat it. Let it simmer gently for 2–3 minutes until the sauce thickens slightly. Turn off the heat and stir in the finely sliced spring onions.
- Make the gochujang mayo: In a small bowl, whisk together the whole-egg 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, followed by servings of kimchi, julienned carrot, and sliced cucumber. Drizzle the gochujang mayo over the top and garnish with extra sesame seeds and reserved spring onions. Serve immediately.
Notes
- This dish is quick, bold, and satisfying, perfect for a flavour-packed weeknight meal.
- The recipe is customizable—adjust the amount of gochujang to suit your spice preference or substitute with a milder chili paste if preferred.
- The mayonnaise used can be swapped out for a dairy-free alternative if needed.
- Using fresh vegetables like carrot and cucumber adds a refreshing crunch to balance the richness of the beef.
Nutrition
- Serving Size: 1 bowl
- 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
