Description
This quick and flavorful Korean Beef Rice Bowls recipe features tender ground beef cooked in a savory and spicy stir-fry sauce, served over jasmine rice and topped with crunchy fresh vegetables, tangy kimchi, and a creamy gochujang mayo drizzle. Perfect for a satisfying weeknight meal ready in just 20 minutes.
Ingredients
Stir-Fry 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 & Cooking
- 2 tbsp extra-virgin olive oil or neutral oil
- 500 g minced (ground) beef
- 2 spring onions (scallions), finely sliced, 1 tbsp reserved for garnish
Gochujang Mayo Drizzle
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
To Serve
- 370 g cooked jasmine rice
- 240 g kimchi
- 1 carrot, julienned
- 1 Lebanese (short/Persian) cucumber, sliced into half moons
Instructions
- Make the stir-fry sauce: In a small bowl, whisk together the freshly grated garlic, freshly grated ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds until well combined. Set this flavorful sauce aside to be used later.
- Cook the beef: Heat the oil in a large frying pan over medium–high heat. Add the minced beef and cook until browned, breaking the meat up as it cooks to ensure even browning and texture.
- Add the sauce: Pour the previously prepared stir-fry sauce into the pan with the beef and stir well to coat all the meat pieces. Let it simmer for 2 to 3 minutes, allowing the sauce to thicken slightly and infuse the beef with flavor. Turn the heat off and stir in the finely sliced spring onions.
- Prepare the mayo drizzle: In a small bowl, whisk together the whole-egg mayonnaise, gochujang, sesame oil, and rice vinegar until smooth. This creamy, spicy mayo will add an extra layer of flavor to the dish.
- Assemble and serve: 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 each bowl and garnish with extra sesame seeds and reserved spring onion slices. Serve immediately to enjoy the full combination of flavors and textures.
Notes
- Adjust the gochujang quantity to suit your spice preference or substitute with a milder chili paste if desired.
- Use freshly cooked jasmine rice for best texture but leftover rice warmed up works well too.
- Kimchi adds authentic tangy flavor and crunch; feel free to use your favorite brand or homemade version.
- To make this dish gluten-free, use tamari soy sauce instead of regular soy sauce.
- Leftovers can be refrigerated and reheated; add fresh veggies when serving for the best experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
