Description
A quick and flavorful Korean Beef Rice Bowl recipe that combines tender ground beef cooked in a savory and mildly spicy sauce with fresh vegetables, kimchi, and a creamy gochujang mayo. Perfect for an easy weeknight dinner, this dish offers a delicious balance of sweet, spicy, and umami flavors served over fluffy jasmine rice.
Ingredients
Scale
Beef Marinade 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
Beef and 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)
Gochujang Mayonnaise
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
Vegetables and Rice
- 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: In a medium bowl, combine freshly grated garlic, grated ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds. Stir well until the sugar is dissolved and set aside.
- Cook the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
- Add the sauce and scallions: Pour the prepared sauce over the cooked beef, add the finely sliced spring onions, and stir well to coat the meat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly and the beef is well flavored. Remove from heat.
- Make the gochujang mayo: In a small bowl, mix together the mayonnaise, gochujang, sesame oil, and rice vinegar until smooth and creamy.
- Assemble the bowls: Divide the cooked jasmine rice evenly among four serving bowls. Top each with the cooked Korean beef mixture.
- Add the vegetables and kimchi: Arrange julienned carrot, sliced cucumber, and kimchi around the beef in each bowl for a fresh and crunchy contrast.
- Garnish and serve: Drizzle the gochujang mayo over the bowls and sprinkle additional sesame seeds and reserved sliced spring onions on top. Serve immediately and enjoy your flavorful Korean Beef Rice Bowls.
Notes
- To adjust spiciness, reduce or omit the gochujang or substitute with a mild chili paste or sweet chili sauce.
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- Use short grain rice instead of jasmine if preferred for a stickier texture.
- Kimchi can be replaced with pickled vegetables if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
