Korean Beef Bowl with Spicy Mayo (Print)
Savory beef, fresh vegetables, and spicy mayo over fluffy rice
# What You’ll 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 Make:
01 - Cook rice according to package instructions and keep warm until serving.
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 spoon, until browned and cooked through, about 5–6 minutes.
04 - Add minced garlic and grated 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 warm rice among four bowls. Top with Korean beef mixture, then arrange shredded carrots, sliced cucumber, and red cabbage alongside.
07 - Drizzle with spicy mayo, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Tips:
01 -
- Ready in under 30 minutes but tastes like you spent all day cooking
- The spicy mayo creates this incredible cooling contrast that balances the rich beef perfectly
02 -
- Ground turkey or chicken works beautifully if you want something lighter
- The spicy mayo tastes even better after it sits for 10 minutes in the fridge
03 -
- Use tamari instead of soy sauce to keep it gluten-free
- Add kimchi on the side for extra tang and probiotics