Korean Beef Rice Bowls
Quick, bold and satisfying Korean Beef Rice Bowls with a creamy gochujang mayo drizzle, served with tangy kimchi and optional fresh toppings. Perfect for a flavour-packed weeknight meal. It’s also customisable.
Ingredients
- 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 (see note 1 for substitutions)
- 1 tsp rice vinegar
- 1 tbsp sesame seeds plus extra to garnish
- 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
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
- 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 garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar and sesame seeds until combined. Set aside.
- Cook the beef – Heat the oil in a large frying pan over medium–high heat. Add the beef and cook until browned, breaking it up as it cooks.
- Add the sauce – Pour in the stir-fry sauce and stir well to coat the beef. Simmer for 2–3 minutes until the sauce thickens slightly. Turn the heat off and stir through the spring onion.
- Prepare the mayo drizzle – In a small bowl, whisk together the ingredients until smooth. Set aside.
- Assemble and serve – Divide the cooked rice among four bowls. Top with the Korean beef mixture and a generous serving of kimchi, carrot and cucumber. Drizzle the gochujang mayo over the top and garnish with extra sesame seeds and spring onion. Serve immediately!
Notes
Taste and adjust the seasoning before serving. Use the stated cooking times as a guide and check doneness as described. Store leftovers in an airtight container following the article guidance.