Description
This Korean Beef Bowl recipe offers a quick and flavorful meal, featuring savory ground beef cooked with ginger, garlic, and a blend of Asian-inspired seasonings. Topped with a spicy gochujang mayo sauce and fresh vegetables, it’s a perfect 30-minute dish for a satisfying lunch or dinner.
Ingredients
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons gochujang sauce (reduce for less spice)
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Beef Mixture
- 1 pound ground beef
- 3 cloves garlic, minced
- 3 tablespoons light brown sugar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh minced ginger
- 1 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
To Serve
- 2 cups prepared rice
- Sliced cucumbers
- Carrots, cut into matchsticks
- Sliced green onions
- Toasted sesame seeds
Instructions
- Make Sauce: In a small bowl, whisk together mayonnaise, gochujang sauce, lemon juice, sesame oil, soy sauce, salt, and garlic powder until fully combined. Refrigerate the sauce until ready to use.
- Cook Beef: Heat a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and fully cooked. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Season Beef: Add brown sugar, low-sodium soy sauce, sesame oil, minced ginger, and crushed red pepper flakes to the skillet. Stir well to combine all flavors. Let the mixture simmer for a few minutes to allow the sauce to thicken and coat the beef. Taste and adjust seasoning with salt and pepper as needed.
- Assemble Bowls: Divide cooked rice evenly into four bowls. Top each bowl with the seasoned beef mixture. Add desired fresh toppings such as sliced cucumbers, carrot matchsticks, and green onions. Sprinkle toasted sesame seeds over the top. Drizzle with the prepared gochujang mayo sauce before serving.
Notes
- Adjust gochujang amount in the sauce for preferred spice level.
- Use white or brown rice according to your preference.
- For a low-carb option, substitute rice with cauliflower rice.
- Leftover sauce and beef can be refrigerated up to 3 days.
- Optional toppings like kimchi or steamed broccoli pair well with this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
