Korean Beef Bowl with Spicy Mayo (Printable Version)

Tender Korean beef with rice, crisp veggies, and spicy mayo drizzle

# What You Need:

→ For the Beef

01 - 1 pound 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 Make It:

01 - Cook rice according to package instructions and keep warm until ready to assemble.
02 - Combine mayonnaise, sriracha, rice vinegar, and honey in a small bowl. Whisk until smooth and set aside.
03 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 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. Cook for 2 to 3 minutes, stirring constantly until the sauce coats the beef evenly and slightly caramelizes.
06 - Divide warm rice among four bowls. Top with seasoned Korean beef, then arrange shredded carrots, sliced cucumbers, and red cabbage alongside.
07 - Drizzle spicy mayo generously over each bowl. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The spicy mayo drizzle ties everything together into something addictive
  • You can customize the toppings based on whatever is in your crisper drawer
02 -
  • The beef will keep cooking slightly in its own heat, so pull it when it looks just a tiny bit underdone
  • Let the spicy mayo sit at room temperature while you cook, it thickens slightly and clings better to the beef
  • A cold spoon dipped in hot water helps prevent the mayo from sticking when you are drizzling
03 -
  • Double the spicy mayo and keep it in the fridge, it lasts for weeks and makes everything taste better
  • If your gochujang has been in the fridge for months, give it a stir and maybe add a little extra since the flavor fades over time

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