Korean Beef Rice Bowls
Servings: 4
Calories: 613kcal
Quick, bold and satisfying Korean Beef Rice Bowls with a creamy gochujang mayo drizzle, served with tangy kimchi and optional fresh toppings. Perfect for a flavour-packed weeknight meal. It’s also customisable.
Ingredients
STIR-FRY SAUCE
- 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 (see note 1 for substitutions)
- 1 tsp rice vinegar
- 1 tbsp sesame seeds, plus extra to garnish
STIR-FRY
- 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
MAYO DRIZZLE
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
TO SERVE
- 370 g cooked jasmine rice
- 240 g kimchi
- 1 carrot, julienned
- 1 Lebanese (short/Persian) cucumber, sliced into half moons
Instructions
- Make the stir-fry sauce – 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.
- Cook the beef – 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.
- Add the sauce – Pour in the stir-fry sauce and stir well to coat the beef. Simmer for 2–3 minutes until the sauce thickens slightly. Turn the heat off and stir through the spring onion.
- Prepare the mayo drizzle – In a small bowl, whisk together the ingredients until smooth. Set aside.
- Assemble and serve – Divide the cooked rice among four bowls. Top with the Korean beef mixture and a generous serving of kimchi, carrot and cucumber. Drizzle the gochujang mayo over the top and garnish with extra sesame seeds and spring onion. Serve immediately!
Notes
Note 1 – If you are new to gochujang, add 1 teaspoon initially and add more later to taste. If you would prefer no spice, swap it with tomato paste in the stir-fry and omit in the drizzle.
Make Ahead
Beef – Prepare the beef mixture up to 3 days in advance and store in an airtight container in the fridge. Reheat on the stovetop or in the microwave before serving. Mayo drizzle – Mix the gochujang mayo up to 3 days in advance and store in the fridge in a covered container. Toppings – Slice the cucumber and julienne the carrot up to 2 days in advance, then store them in airtight containers in the fridge.Leftovers
Store leftovers in airtight containers in the fridge for up to 3 days, keeping the toppings separate from the beef. Reheat the beef gently on the stove or microwave. Not suitable to freeze.Nutrition Facts
Korean Beef Rice Bowls
Amount per Serving
Calories
613
% Daily Value*
Fat
34
g
52
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
15
g
Cholesterol
83
mg
28
%
Sodium
1510
mg
66
%
Potassium
826
mg
24
%
Carbohydrates
44
g
15
%
Fiber
3
g
13
%
Sugar
12
g
13
%
Protein
33
g
66
%
Vitamin A
2765
IU
55
%
Vitamin C
5
mg
6
%
Calcium
103
mg
10
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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