Description
This Korean Beef Rice Bowls recipe delivers a deliciously savory and slightly spicy meal featuring ground beef marinated in traditional Korean flavors like garlic, ginger, gochujang, and sesame oil. Served over fragrant jasmine rice with crisp vegetables, kimchi, and a rich gochujang mayonnaise, it’s perfect for a quick and satisfying dinner in just 20 minutes.
Ingredients
Scale
Beef Marinade
- 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 and 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
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
- Prepare the Beef Marinade: In a bowl, combine freshly grated garlic, grated ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds. Mix well until the sugar is dissolved and ingredients are fully incorporated.
- Cook the Beef: Heat the extra-virgin olive oil or neutral oil in a large skillet over medium-high heat. Add the minced beef and cook for about 5-7 minutes, breaking it up with a spatula until browned and cooked through.
- Add the Marinade and Spring Onions: Pour the marinade over the cooked beef and stir to coat evenly. Add the finely sliced spring onions (reserve 1 tbsp for garnish) and cook together for another 1-2 minutes until the beef is glossy and the flavors meld.
- Make the Gochujang Mayonnaise: In a small bowl, mix the whole-egg mayonnaise with gochujang, sesame oil, and rice vinegar until smooth to create a spicy, tangy sauce.
- Assemble the Bowls: Divide the cooked jasmine rice between four bowls. Top each with the marinated Korean beef, a portion of kimchi, julienned carrot, and sliced cucumber.
- Garnish and Serve: Drizzle the gochujang mayonnaise over the bowls, sprinkle with sesame seeds and the reserved spring onions. Serve immediately for a flavorful and balanced meal.
Notes
- You can adjust the amount of gochujang depending on your preferred spice level. If you prefer a milder option, substitute gochujang with a mix of mild chili paste or even sweet paprika.
- For added nutrition, feel free to add steamed or sautéed greens such as spinach or bok choy.
- This recipe is easy to double or halve depending on serving needs.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat thoroughly before serving.
