Korean Beef Rice Bowls With Creamy Gochujang Mayo and Kimchi
By Ethan Parker
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Level
Easy
Prep the beef and vegetables and flavored mayonnaise ahead of time for meals․ Have cooked rice and other toppings ready to build quick bowls․ Ingredients for Korean Beef Rice Bowls include minced beef seasoned with garlic, ginger, soy sauce, and gochujang, along with kimchi and other vegetables such as carrots and cucumbers․
The stir-fry sauce consists of garlic and ginger purees mixed with soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds․ Stir-fry sauce is poured over browned beef in the bowl for sweet, sour, and spicy flavors․ Whole-egg mayonnaise tossed with gochujang, rice vinegar, and sesame oil is drizzled over the final dish for a creamy texture, as well as jasmine rice and other vegetables․
Cook the ground beef over medium-high heat, breaking it up until browned, and stir in the sauce․ Simmer the beef and sauce together for a short time․ The final dish should be moist but not soupy, with a thin coating of sauce on the browned beef․ A common problem with this recipe is using too much gochujang․ Use less gochujang if needed․
For meal assembly, keep the cooked beef, dressing, and other cooked and raw ingredients separate to keep the cucumbers and carrots crunchy․ Reheat the beef before serving in bowls with raw kimchi and other vegetables․ Leftover beef can be used in lettuce wraps, sushi, and noodle dishes․
Why you'll love this recipe
- Individual ingredients like beef, broth, rice, and vegetables can be used to assemble bowl foods quickly, along with other ingredients like cucumber and carrot․
- The beef mixture can be saved for later meals because the thickened soy and gochujang sauce mixture helps keep the crumbles coated when reheated․
- Make the mayonnaise topping in advance to reduce time needed when serving the dish, Pair mayonnaise with kimchi to add creaminess and other flavors․
- Dividing among four bowls is simple because there is a consistent order in which ingredients are added to each bowl: rice, beef, kimchi, carrot, cucumber, topping․
- Leftover beef can be used in dishes such as lettuce wraps and sushi wraps and beef noodle stir-fries․
- A doubled sauce recipe is good for meal planning since the sauce can be made on its own and doubled before preparing the beef․
Ingredients
- •1 tsp garlic (freshly grated)
- •1 tsp ginger (freshly grated)
- •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 minced (ground) beef
- •2 spring onions (scallions) (finely sliced, 1 tbsp reserved for garnish)
- •3 tbsp whole-egg mayonnaise
- •1 tsp gochujang
- •½ tsp sesame oil
- •½ tsp rice vinegar
- •370 g cooked jasmine rice
- •240 g kimchi
- •1 carrot (julienned)
- •1 Lebanese (short/Persian) cucumber (sliced into half moons)
Instructions
- 1
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.
- 2
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.
- 3
Pour in the 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.
- 4
In a small bowl, whisk together the mayonnaise, gochujang, sesame oil, and rice vinegar until smooth. Set aside.
- 5
Divide the cooked rice among four bowls. Top with the Korean beef mixture, kimchi, carrot, and cucumber. Drizzle with the gochujang mayo, garnish with extra sesame seeds and spring onion, and serve immediately.
FAQ
Nutrition (per serving)
Calories
677
Protein
35g
Fat
39g
Carbs
44g
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