Can I make this recipe less spicy for kids?

Yes! Simply substitute the gochujang with tomato paste in the beef mixture and omit it completely from the mayo drizzle. You'll still get wonderful flavor without the heat.

What exactly is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that adds a complex sweet-spicy flavor. You can find it in the international aisle of most large supermarkets, Asian grocery stores, or online. It keeps for months in the refrigerator after opening.

Can I prepare components of this meal in advance?

Absolutely! Make the beef mixture and mayo drizzle up to 3 days ahead. Cook fresh rice the day of serving, or reheat frozen rice. Slice vegetables just before serving for maximum freshness.

Is there a way to make this recipe vegetarian?

Definitely! Substitute the ground beef with crumbled firm tofu or tempeh. Just cook the plant-based protein with a bit more oil since it won't release fat like beef does, and you may want to add a splash more soy sauce for flavor.

Korean Beef Rice Bowl Recipe

Name: Korean Beef Rice Bowls Recipe
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, see note 1 for substitutions); 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); 3 tbsp whole-egg mayonnaise; 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 delicious and easy-to-make dish, perfect for weeknight dinners. This flavorful recipe combines sautéed minced beef coated in a savory-sweet stir-fry sauce, served over fluffy jasmine rice, paired with vibrant kimchi, fresh veggies, and a creamy gochujang mayo drizzle. This recipe offers a perfect balance of umami flavors and contrasting textures that will excite your taste buds while keeping preparation quick and simple.

Ingredients

Units Scale

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 (1 lb 2 oz) minced (ground) beef
2 spring onions (scallions), finely sliced (1 tbsp reserved for garnish)

Mayo Drizzle

3 tbsp whole-egg mayonnaise
1 tsp gochujang
1/2 tsp sesame oil
1/2 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

Cook Mode Prevent your screen from going dark

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 fully combined. Set aside.
Cook the Beef
Heat the oil in a large frying pan over medium–high heat. Add the minced beef and cook until it is browned, breaking it apart with a wooden spoon as it cooks. Pour in the prepared stir-fry sauce and stir to coat the beef evenly. Allow the mixture to simmer for 2–3 minutes until the sauce thickens slightly. Turn off the heat and stir in the spring onions, reserving some for garnish.
Prepare the Mayo Drizzle
In a small bowl, whisk together the mayonnaise, gochujang, sesame oil, and rice vinegar until smooth and creamy. Set aside.
Assemble the Bowl
Divide the cooked jasmine rice into four bowls. Top each bowl with the cooked beef, a generous portion of kimchi, julienned carrot, and sliced cucumber. Drizzle the gochujang mayo over the top and finish with a sprinkle of sesame seeds and reserved spring onion. Serve immediately and enjoy!

Notes

If you are new to gochujang, start with 1 teaspoon and then adjust according to your spice preference. For a mild version, you can substitute tomato paste (concentrated puree) for gochujang in the stir-fry sauce and omit it in the mayo drizzle.
To save time, pre-cook or use leftover jasmine rice.

Nutrition

Serving Size: 1 Serving
Calories: 500kcal
Sugar: 10g
Sodium: 800mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg