Korean Beef Bowl with Spicy Mayo (Printable)

Tender Korean beef served over fluffy rice with fresh vegetables and creamy spicy mayo drizzle. 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:

01 - Prepare the rice according to package instructions, and keep warm.
02 - In a small bowl, combine all spicy mayo ingredients. Whisk until smooth and set aside.
03 - Heat sesame oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked through (about 5-6 minutes).
04 - Add garlic and ginger to the beef, sauté for 1 minute until fragrant.
05 - Stir in soy sauce, brown sugar, gochujang, and black pepper. Cook for another 2-3 minutes until well combined and slightly caramelized.
06 - Divide rice among four bowls. Top with the Korean beef, then arrange carrots, cucumber, and red cabbage alongside.
07 - Drizzle with spicy mayo, sprinkle with green onions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The spicy mayo creates this incredible contrast against the savory beef that you have to taste to understand
  • Everything comes together in under 30 minutes but tastes like you spent all day cooking
02 -
  • Do not skip draining excess fat from the beef before adding the sauce, or everything gets way too rich
  • The sauce thickens quickly in the pan, so have your rice ready before you start the final step
03 -
  • Grate your ginger against the grain so you don't end up with tough fibrous bits in your beef
  • Let the beef mixture sit in the pan off the heat for 2 minutes after cooking, this helps the sauce cling to every bite

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