Korean Beef Rice Bowls with Gochujang Mayo Drizzle Recipe
Quick and flavorful Korean Beef Rice Bowls featuring savory stir-fried ground beef in a bold sauce, topped with a creamy gochujang mayo drizzle. Served with jasmine rice, tangy kimchi, and fresh vegetable garnishes, this dish is perfect for a satisfying weeknight meal that’s both easy to prepare and customizable to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
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
Stir-Fry
- 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
Mayo Drizzle
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
To Serve
- 370 g (2 cups) cooked jasmine rice
- 240 g (8½ oz) 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 garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds until well combined. Set aside.
- Cook the beef: Heat the olive oil in a large frying pan over medium-high heat. Add the minced beef and cook until browned, breaking it up with a spatula as it cooks to ensure even cooking.
- Add the sauce: Pour the prepared stir-fry sauce into the pan with the beef and mix thoroughly to coat all the meat. Let it simmer for 2 to 3 minutes until the sauce thickens slightly. Turn off the heat and stir in the finely sliced spring onion.
- Prepare the mayo drizzle: In a small bowl, combine whole-egg mayonnaise, gochujang, sesame oil, and rice vinegar. Whisk until smooth and set aside.
- Assemble and serve: Divide the cooked jasmine rice evenly among four bowls. Top each with the Korean beef mixture followed by generous servings of kimchi, julienned carrot, and sliced cucumber. Drizzle the gochujang mayo on top and garnish with extra sesame seeds and reserved spring onion. Serve immediately for best flavor.
Notes
- Adjust the amount of gochujang in both the sauce and mayo drizzle to suit your preferred spice level. If unavailable, substitute with a mixture of chili paste and miso for a similar depth of flavor.
- Use either extra-virgin olive oil or a neutral oil like canola for cooking the beef, depending on your flavor preference.
- For a lower sodium version, choose a low-sodium soy sauce and reduce added salt in the kimchi serving.
- Leftover beef mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other fresh vegetables like bean sprouts or spinach to customize the bowls.
