Description
This Korean Beef Rice Bowls recipe is a quick and flavorful dish perfect for weeknight dinners. Ground beef is cooked with a spicy, savory sauce made from garlic, ginger, soy sauce, brown sugar, sesame oil, and gochujang, then served over jasmine rice with crunchy vegetables, tangy kimchi, and a creamy gochujang mayonnaise. Garnished with sesame seeds and scallions, this easy meal combines classic Korean flavors in a bowl for a satisfying dinner in just 20 minutes.
Ingredients
Scale
Sauce and Seasonings
- 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
Beef & Cooking
- 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)
Gochujang Mayonnaise
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
Bowl Components
- 2 cups (370 g) cooked jasmine rice
- 1 cup (240 g) kimchi
- 1 carrot, julienned
- 1 Lebanese (short) cucumber, sliced into half moons
Instructions
- Prepare the sauce: In a medium bowl, combine freshly grated garlic and ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds. Stir until the sugar dissolves and the mixture is well combined.
- Cook the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes.
- Add the sauce to beef: Pour the prepared sauce over the cooked beef in the skillet. Stir well to coat the beef evenly. Cook for another 2-3 minutes until the sauce thickens slightly and the beef is well flavored.
- Make the gochujang mayonnaise: In a small bowl, mix the mayonnaise with gochujang, sesame oil, and rice vinegar. Adjust the spice level to taste.
- Prepare the vegetables: Julienne the carrot and slice the cucumber into half moons. Finely slice the spring onions, reserving 1 tablespoon for garnish.
- Assemble the bowls: Divide the cooked jasmine rice evenly among four bowls. Top each with a portion of the Korean beef, kimchi, carrot, and cucumber slices.
- Add toppings: Drizzle each bowl with the gochujang mayonnaise. Garnish with reserved spring onions and extra sesame seeds for added flavor and crunch.
- Serve: Serve immediately while warm, allowing the flavors to combine beautifully in each bite.
Notes
- If you want less spice, reduce the amount of gochujang or substitute with a mild chili paste.
- Use any neutral oil like canola or vegetable oil if you prefer instead of olive oil for cooking.
- Fresh jasmine rice is best for this recipe, but any steamed white or brown rice will work.
- Kimchi adds tangy heat and crunch; substitute with pickled vegetables for a milder flavor.
- For a vegetarian version, substitute beef with crumbled tofu or tempeh and use vegetarian-friendly mayonnaise.
