Korean Beef Bowl with Spicy Mayo (Print Version)

Savory Korean beef, fresh vegetables, and spicy mayo over fluffy rice

# What You Need:

→ For the Beef

01 - 1 lb lean ground beef
02 - 2 tablespoons soy sauce
03 - 1 tablespoon brown sugar
04 - 2 teaspoons sesame oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - 1 tablespoon gochujang (Korean chili paste) or sriracha
08 - 1/2 teaspoon black pepper

→ For the Spicy Mayo

09 - 1/3 cup mayonnaise
10 - 1 tablespoon sriracha
11 - 1 teaspoon rice vinegar
12 - 1 teaspoon honey (optional)

→ For the Bowl

13 - 4 cups cooked white rice (or brown rice)
14 - 1 cup shredded carrots
15 - 1 cup cucumber, thinly sliced
16 - 1/2 cup red cabbage, shredded
17 - 2 green onions, sliced
18 - 1 tablespoon toasted sesame seeds

# How to Prepare:

01 - Cook rice according to package instructions and keep warm until ready to assemble.
02 - Whisk together mayonnaise, sriracha, rice vinegar, and honey in a small bowl until smooth. Set aside for serving.
03 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, approximately 5-6 minutes.
04 - Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Pour in soy sauce, brown sugar, gochujang, and black pepper. Stir thoroughly and cook for 2-3 minutes until the sauce coats the beef and slightly caramelizes.
06 - Divide warm rice evenly among four serving bowls. Top with the seasoned Korean beef mixture, then arrange shredded carrots, cucumber slices, and red cabbage around the beef.
07 - Drizzle spicy mayo generously over each bowl. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • This comes together in under 30 minutes but tastes like you spent forever on it
  • The spicy mayo creates this incredible creamy contrast that ties everything together perfectly
02 -
  • The beef continues cooking in its own heat, so remove it from the pan while it still looks slightly underdone
  • Let the spicy mayo sit at room temperature while you cook, it drizzles much better that way
03 -
  • Use a box grater to quickly shred the carrots and cabbage if you are short on time
  • Double the spicy mayo recipe and keep it in your fridge for tacos, burgers, or roasted vegetables

Go Back