Korean Beef Bowl with Spicy Mayo (Printable Version)

Tender Korean beef, fluffy rice, crisp vegetables, and creamy spicy mayo—ready in 30 minutes.

# 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 Steps:

01 - Cook rice according to package instructions and keep warm until ready to assemble.
02 - In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, and honey until smooth. Set aside for serving.
03 - Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart 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, add 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 serving bowls. Top with seasoned Korean beef, then arrange shredded carrots, sliced cucumber, and red cabbage around the edges.
07 - Drizzle spicy mayo over the beef and vegetables. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot.

# Helpful Tips:

01 -
  • The spicy mayo drizzle pulls everything together like magic
  • Ready in 30 minutes but tastes like a restaurant meal
  • Customizable with whatever vegetables you have on hand
02 -
  • Don't overcrowd your pan when cooking the beef or it will steam instead of brown
  • Let the beef mixture cook for a few extra minutes to get those caramelized bits
  • The spicy mayo can be made ahead and stored in the refrigerator for up to a week
03 -
  • Warm your bowls in the oven for a few minutes before serving
  • Add a fried egg on top for extra richness and protein

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