Description
Savor quick and bold Korean Beef Rice Bowls topped with creamy gochujang mayo. Perfect for busy nights—try this customizable recipe today!
Ingredients
Scale
- 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 2 oz) minced (ground) beef
- 2 spring onions (scallions), finely sliced, 1 tbsp reserved for garnish
- 3 tbsp whole-egg mayonnaise (dairy-free option available)
- ½ tsp sesame oil
- ½ tsp rice vinegar
- 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 sauce by whisking together garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds in a small bowl.
- In a large frying pan over medium-high heat, heat oil and cook the ground beef until browned. Add the prepared sauce and simmer for 2–3 minutes until thickened. Stir in sliced spring onions.
- For the gochujang mayo, mix mayonnaise with gochujang, sesame oil, and rice vinegar in another bowl.
- Assemble by dividing rice among bowls and topping with beef mixture, kimchi, julienned carrots, cucumber slices, and drizzling gochujang mayo on top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 370g)
- Calories: 530
- Sugar: 9g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg