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Korean Beef Rice Bowls

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5 from 2 reviews

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.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

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

FOR THE STIR-FRY

  • 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

FOR THE MAYO DRIZZLE

  • 3 tbsp whole-egg mayonnaise
  • 1 tsp gochujang
  • ½ tsp sesame oil
  • ½ tsp rice vinegar

TO SERVE

  • 2 cups (370 g) cooked jasmine rice
  • 1 cup (240 g) kimchi
  • 1 carrot, julienned
  • 1 Lebanese (short) cucumber, sliced into half moons

Instructions

  1. 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.
  2. 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. 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.
  3. Prepare the mayo drizzle – In a small bowl, whisk together the mayonnaise, gochujang, sesame oil and rice vinegar until smooth. Set aside.
  4. Assemble the bowl – Divide the cooked jasmine 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!

Equipment

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 (concentrated puree) 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.

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Beef, Quick and Easy
  • Method: Stove-Top
  • Cuisine: Korean-Inspired

Find it online: https://simplehomeedit.com/recipe/korean-beef-rice-bowls/