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Korean Beef Rice Bowls

Korean Beef Rice Bowls

Quick, bold and satisfying Korean Beef Rice Bowls with a creamy gochujang mayo drizzle. Perfect for a flavour-packed weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Korean
Servings 4 bowls
Calories 613 kcal

Equipment

  • Frying pan

Ingredients
  

STIR-FRY SAUCE

  • 1 teaspoon freshly grated garlic
  • 1 teaspoon freshly grated ginger
  • 3 tablespoon all-purpose soy sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang adjust for spice preference
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame seeds plus extra to garnish

STIR-FRY

  • 2 tablespoon extra-virgin olive oil or neutral oil
  • 500 g minced (ground) beef
  • 2 spring onions finely sliced 1 tablespoon reserved for garnish

MAYO DRIZZLE

  • 3 tablespoon whole-egg mayonnaise
  • 1 teaspoon gochujang
  • 0.5 teaspoon sesame oil
  • 0.5 teaspoon rice vinegar

TO SERVE

  • 370 g cooked jasmine rice
  • 240 g kimchi
  • 1 carrot julienned
  • 1 Lebanese cucumber sliced into half moons

Instructions
 

Preparation

  • 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

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. 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. Mix the gochujang mayo up to 3 days in advance and store in the fridge in a covered container. Slice the cucumber and julienne the carrot up to 2 days in advance, then store them in airtight containers in the fridge. 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

Serving: 1bowlCalories: 613kcalCarbohydrates: 44gProtein: 33gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 83mgSodium: 1510mgPotassium: 826mgFiber: 3gSugar: 12gVitamin A: 2765IUVitamin C: 5mgCalcium: 103mgIron: 6mg
Keyword beef recipes, customizable, Korean Beef Rice Bowls, Quick Meals, Rice Bowls, weeknight meals
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