Korean Beef Rice Bowls

Quick, bold, and satisfying beef rice bowls with a creamy gochujang mayo drizzle.

Ingredients

• 1 tsp freshly grated garlic
• 1 tsp freshly grated ginger
• 3 tbsp all-purpose soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 1 tbsp sesame seeds
• 2 tbsp extra-virgin olive oil
• 500 g minced beef
• 2 spring onions (finely sliced, reserve some for garnish)
• 3 tbsp whole-egg mayonnaise
• 1 tsp gochujang
• 0.5 tsp sesame oil
• 0.5 tsp rice vinegar
• 370 g cooked jasmine rice
• 240 g kimchi
• 1 carrot (grated)
• 1 cucumber (grated)
• sesame seeds
• spring onions

Cookware

• small bowl
• large frying pan
• small bowl

Steps

1. In a small bowl, whisk together freshly grated garlic, freshly grated ginger, all-purpose soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds. Set aside.

2. Heat extra-virgin olive oil in a large frying pan over medium-high heat. Add minced beef and cook until browned, breaking it up as it cooks.

3. Pour in the stir-fry sauce and stir to coat the beef. Simmer for 2-3 minutes until the sauce thickens slightly. Turn off the heat and stir through spring onions.

4. In a small bowl, whisk together whole-egg mayonnaise, gochujang, sesame oil, and rice vinegar until smooth.

5. Divide cooked jasmine rice between 4 bowls. Top with the Korean beef, kimchi, carrot, and cucumber. Drizzle with the mayo mixture and garnish with extra sesame seeds and spring onions.

Timers

Timer: 2-3 minutes - … the stir-fry sauce and stir to coat the beef. Simmer for