Korean Beef Rice Bowls

A fast and flavourful rice bowl featuring seasoned beef in a sweet-savoury gochujang sauce, topped with a spicy mayo drizzle, kimchi, and fresh vegetables.

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 to taste)
• 1 tsp rice vinegar
• 1 tbsp sesame seeds

Stir-Fry

• 2 tbsp extra-virgin olive oil or neutral oil
• 500 g (1 lb) minced beef
• 2 spring onions (scallions), finely sliced

Mayo Drizzle

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

To Serve

• 370 g (2 cups) cooked jasmine rice
• 240 g (8.5 oz) kimchi
• 1 carrot, julienned
• 1 Lebanese cucumber, sliced into half moons

Method

1. Whisk together all the stir-fry sauce ingredients in a small bowl and set aside.
2. Heat oil in a large frying pan over medium-high heat. Add the beef and cook until browned, breaking it apart as it cooks.
3. Pour in the sauce and stir through the beef. Let it simmer for 2-3 minutes until the sauce thickens, then stir in the spring onion and remove from heat.
4. Mix together the mayo drizzle ingredients until smooth.
5. Divide rice among four bowls and top with the beef, kimchi, carrot, and cucumber. Finish with the gochujang mayo and extra sesame seeds.

Tips

• For a milder version (great for kids), reduce or skip the gochujang and use tomato paste instead.
• The beef mixture keeps for up to 3 days in the fridge and works well in lettuce wraps or noodle dishes.
• The mayo drizzle can also be made ahead and stored for 3 days.