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A complete dinner in just 20 minutes – no sides required!

If you’re like me, you’ll probably find your old friend minced (ground) meat making a constant appearance in the meal plan. But I no longer want to feel embarrassed about how much mince means to me. It makes my life so much easier, especially when I am nervously trying out exciting new flavours on the kids … it might be new, but if it involves mince it’s OK with them. But sometimes I need to shake things up a little … even my beloved mince.

Detailed view of Korean beef rice bowl, showcasing caramelized beef and fresh toppings.
Only got 20 minutes but want an Asian stir-fry with bold exciting flavours? I’ve got your back with these Korean Beef Rice Bowls. And you only need one pan!

Enter these Korean Beef Rice Bowls: a ridiculously easy, 20-minute dinner that delivers big on those exciting flavours while keeping things simple and containing Kid Approved Mince. This “meal-in-one-bowl” wonder – yay, no sides required; yay, minimal clean-up – involves just a handful of low-cost ingredients. Minced (ground) beef is stir-fried in a sweet, tangy and spicy sauce flavoured with garlic, ginger, soy and gochujang, then drizzled with a combination of mayo, sesame and gochujang, all served with fresh and crunchy carrot, cucumber and kimchi.

But if that doesn’t sound perfect enough, it’s completely customisable. This is lucky for me as when I serve this to my kids it’s “hold the spice, hold the kimchi” – basically just mince, rice and salad. But that’s OK as one day they’ll probably say “not enough spice, not enough kimchi”. Hubby and I, on the other hand, pile ours with enough spice and kimchi to scare off a cold.

Could it get better? Yes it could. This is one of those “cook once, eat twice” meals. Leftover beef can be stuffed into lettuce wraps, rolled into sushi, or thrown into a noodle stir-fry. So go ahead and celebrate mince and add this one to your weekly line-up – Future You will thank you! I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Overhead shot of a flavorful Korean beef rice bowl with garnishes.
Feeling nervous about serving a new recipe to fussy eaters? No problem. This dish is totally customisable. Just beef, rice and salad for the kids and the full spicy experience for Mum and Dad. Or swap the gochujang for tomato paste, or just omit.

Is this recipe kid-friendly?

Absolutely! Reduce or omit the gochujang, substituting it with tomato paste in the stir-fry for a milder option and omitting it in the drizzle. I also leave out the kimchi for my kids and it’s still delicious.

How spicy is gochujang paste and where can I get it?

Gochujang has a mild heat with a deep, savoury, slightly sweet flavour. It’s available in most major supermarkets or Asian grocery stores. If you’re unsure, start with just a teaspoon and adjust to taste!

Close-up of Korean beef rice bowl with chopsticks resting on the side.
OK, some days even 20 minutes’ work is too much. Make all the components 2–3 days ahead of time and you’ve got yourself a meal that clocks in under 5.

What other toppings can I use?

Shredded cabbage, cooked mushrooms, pickled radish, fried eggs or fresh baby spinach make excellent additions.

Watch how to make Korean Beef Rice Bowls

If you enjoyed Korean Beef Rice Bowls, I think you’ll love:

Spring Roll Bowls Recipe
Vietnamese Pork Bowl Recipe
Chicken Teriyaki Bowl Recipe
Honey Soy Chicken Soba Noodle Bowl Recipe
Crispy Sticky Tofu Bowls Recipe

Korean Beef Rice Bowls

Korean Beef Rice Bowls

Author: Nicole
5 from 28 votes
“Ridiculously easy to make and super delicious. Thank you for making dinner time simple!”
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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.
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings: 4

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 (see note 1 for substitutions)
  • 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 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!

Nutrition information

Nutrition Facts
Korean Beef Rice Bowls
Amount per Serving
Calories
613
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
15
g
Cholesterol
 
83
mg
28
%
Sodium
 
1510
mg
66
%
Potassium
 
826
mg
24
%
Carbohydrates
 
44
g
15
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
33
g
66
%
Vitamin A
 
2765
IU
55
%
Vitamin C
 
5
mg
6
%
Calcium
 
103
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – If you are new to gochujang, add 1 teaspoon initially and add more later to taste. If you would prefer no spice, swap it with tomato paste in the stir-fry and omit in the drizzle.

Make Ahead

Beef – Prepare the beef mixture up to 3 days in advance and store in an airtight container in the fridge. Reheat on the stovetop or in the microwave before serving.
Mayo drizzle – Mix the gochujang mayo up to 3 days in advance and store in the fridge in a covered container.
Toppings – Slice the cucumber and julienne the carrot up to 2 days in advance, then store them in airtight containers in the fridge.

Leftovers

Store leftovers in airtight containers in the fridge for up to 3 days, keeping the toppings separate from the beef. Reheat the beef gently on the stove or microwave. Not suitable to freeze.

Equipment

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Course beef, quick and easy
Cuisine Korean-Inspired