Name: Korean Beef Rice Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 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; 2 tbsp extra-virgin olive oil or neutral oil; 500 g (1 lb 2 oz) minced beef; 2 spring onions (scallions), finely sliced, 1 tbsp reserved for garnish; 3 tbsp whole-egg mayonnaise (dairy-free option available); 1 tsp gochujang; ½ tsp sesame oil; ½ tsp rice vinegar; 2 cups (370 g) cooked jasmine rice; 1 cup (240 g) kimchi; 1 carrot, julienned; 1 Lebanese (short) cucumber, sliced into half moons

Description

Korean Beef Rice Bowls are a deliciously quick and customizable dish that bursts with authentic flavors, perfect for busy weeknight dinners. Featuring seasoned minced beef served over fluffy jasmine rice, these bowls are topped with crispy vegetables, tangy kimchi, and a creamy gochujang mayo drizzle that adds a satisfying kick.

Ingredients

Scale

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
2 tbsp extra-virgin olive oil or neutral oil
500 g (1 lb 2 oz) minced beef
2 spring onions (scallions), finely sliced, 1 tbsp reserved for garnish
3 tbsp whole-egg mayonnaise (dairy-free option available)
1 tsp gochujang
½ tsp sesame oil
½ tsp rice vinegar
2 cups (370 g) cooked jasmine rice
1 cup (240 g) kimchi
1 carrot, julienned
1 Lebanese (short) cucumber, sliced into half moons

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Instructions

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.
Heat the oil in a large frying pan over medium-high heat. Add the minced beef and cook until browned. Break it up as it cooks. Pour in the prepared stir-fry sauce and stir well to coat the beef. Simmer for 2–3 minutes until the sauce thickens slightly. Turn off the heat and stir through the spring onion.
In another small bowl, whisk together mayonnaise, gochujang, sesame oil, and rice vinegar until smooth. Set aside.
Divide the cooked jasmine rice among four bowls. Top with the Korean beef mixture along with a generous serving of kimchi, julienned carrot, and cucumber slices. Drizzle with gochujang mayo over each bowl and garnish with extra sesame seeds and spring onion. Serve immediately!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir-frying
Cuisine: Korean

Nutrition

Serving Size: 1 bowl (approximately 430g)
Calories: 570
Sugar: 8g
Sodium: 850mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 27g
Cholesterol: 100mg