Description
These Korean Beef Rice Bowls are a flavorful and quick meal perfect for busy weeknights. Ground beef is cooked with a savory and slightly spicy sauce featuring garlic, ginger, soy sauce, and gochujang, served over jasmine rice with fresh vegetables and kimchi for a delicious balance of tastes and textures.
Ingredients
Scale
Sauce and seasoning
- 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
Main ingredients
- 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)
Mayonnaise mixture
- 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 sauce: In a bowl, combine the freshly grated garlic, grated ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds. Stir well to create a balanced, savory, and slightly spicy sauce.
- 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, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
- Add the sauce to beef: Pour the prepared sauce over the cooked beef in the skillet. Stir well to coat evenly, and simmer for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Prepare the mayo mixture: In a small bowl, mix together the whole-egg mayonnaise, gochujang, sesame oil, and rice vinegar until smooth. This will add creamy texture with a spicy kick to the bowls.
- Assemble the bowls: Spoon the cooked jasmine rice into bowls. Top with the spicy Korean beef, kimchi, julienned carrots, sliced cucumber, and sliced spring onions, reserving some green for garnish.
- Add finishing touches: Drizzle the prepared gochujang mayonnaise over the top and sprinkle with extra sesame seeds and the reserved spring onion slices for freshness and crunch.
- Serve: Serve these vibrant Korean Beef Rice Bowls warm, ideal for lunch or dinner, accompanied optionally by extra kimchi or a side of steamed vegetables.
Notes
- Gochujang is a Korean fermented chili paste that is mildly spicy and sweet. If unavailable, substitute with a mix of chili paste and miso or a mild chili sauce blended with some soy sauce.
- For a gluten-free option, ensure soy sauce is tamari or gluten-free soy sauce.
- You can customize the spice level by adjusting the amount of gochujang.
- Leftover beef mixture can be refrigerated and is great for wraps or lettuce cups.
