Description
This Korean Beef Rice Bowls recipe is a quick and flavorful weeknight dinner featuring savory marinated ground beef cooked to perfection and served over fluffy jasmine rice with fresh vegetables and a spicy-sesame mayo. Ready in just 20 minutes and serving four, it combines sweet, spicy, and tangy flavors with a satisfying mix of textures, making it a delicious and balanced meal.
Ingredients
Scale
Beef Marinade and Cooking
- 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 (ground) beef
- 2 spring onions (scallions), finely sliced (1 tbsp reserved for garnish)
Spicy Sesame 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 medium bowl, combine the freshly grated garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds. Stir well until the sugar dissolves and the mixture is uniform.
- Cook the beef: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the minced beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Pour the marinade over the beef and stir to coat. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- Add spring onions: Stir in the finely sliced spring onions (reserving 1 tablespoon for garnish) and cook for an additional minute to wilt them slightly.
- Make the spicy sesame mayo: In a small bowl, mix together the whole-egg mayonnaise, gochujang, sesame oil, and rice vinegar until smooth and creamy. Adjust seasoning if desired.
- Assemble the bowls: Divide the cooked jasmine rice evenly among four bowls. Top each with a portion of the marinated beef, a scoop of kimchi, julienned carrots, and cucumber half-moons.
- Garnish and serve: Drizzle each bowl with the spicy sesame mayo, sprinkle extra sesame seeds and the reserved spring onion slices on top. Serve immediately and enjoy your flavorful Korean Beef Rice Bowls.
Notes
- If you prefer less spice, reduce the gochujang or substitute with a mild chili paste or omit entirely.
- Gochujang can be found at Asian grocery stores or online.
- Use freshly ground garlic and ginger for the best flavor impact.
- Leftover bowls can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- Optional: add a fried egg on top for extra richness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
