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Korean Ground Beef Rice Bowl recipe, served and ready to eat, easy homemade dinner
Joe Rooney

Korean Ground Beef Rice Bowl Spring Warm Satisfying Way to Make Dinner Real

Enjoy a quick and easy Korean Ground Beef Rice Bowl Spring recipe that's perfect for weeknight dinners or family meals. This flavorful ground beef stir fry is topped with a creamy gochujang mayo drizzle and served alongside tangy kimchi and fresh vegetables. A satisfying Korean beef bowl recipe that is both bold and customizable.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 613
Ingredients Notes

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 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

Notes

  • If you're new to gochujang, start with 1 teaspoon and gradually increase to your preferred spice level. To avoid spice, substitute gochujang with tomato paste in the stir-fry and omit it from the mayo drizzle. Prepare the beef mixture and mayo drizzle up to 3 days ahead and store in the refrigerator. Slice vegetables up to 2 days in advance and store covered. Keep leftovers refrigerated for up to 3 days, reheating gently; not suitable for freezing.