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5 from 28 votes

Korean Beef Rice Bowls

Author: Nicole
Servings: 4
Calories: 613kcal
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 Time10 minutes
Cook Time10 minutes
Total Time20 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 (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 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 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

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.
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.

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