Description

A flavorful and fuss-free Korean-inspired dish packed with savory minced beef, colorful veggies, and a spicy mayo drizzle, all served atop fluffy jasmine rice. Bursting with umami flavors, this dish is quick to make and perfect for a hearty lunch or dinner. Customize the spice level to suit your taste with gochujang, and enjoy a satisfying, balanced bowl that’s as healthy as it is delicious!

Ingredients

Units Scale

Stir-Fry Sauce

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 (adjust for spice preference, see Note 1 for substitutions)
1 tsp rice vinegar
1 tbsp sesame seeds, plus extra to garnish

For the Stir-Fry

2 tbsp extra-virgin olive oil or neutral oil
500 g (1 lb 2 oz) minced (ground) beef
2 spring onions (scallions), finely sliced (1 tbsp reserved for garnish)

For the Mayo Drizzle

3 tbsp whole-egg mayonnaise
1 tsp gochujang
1/2 tsp sesame oil
1/2 tsp rice vinegar

To Serve

2 cups (370 g) cooked jasmine rice
1 cup (240 g) kimchi
1 carrot, julienned
1 Lebanese (short) cucumber, sliced into half moons

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Instructions

Make the Stir-Fry Sauce
In a small bowl, whisk together freshly grated garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds until fully combined. Set this mixture aside for later use.
Cook the Beef
Heat the olive oil (or neutral oil) in a large frying pan over medium–high heat. Add the minced beef and cook until it is browned, breaking it up into smaller pieces as it cooks. Once the beef is evenly browned, pour in the prepared stir-fry sauce and stir to coat. Allow the mixture to simmer for 2–3 minutes, letting the sauce thicken slightly. Turn off the heat and mix in the finely sliced spring onions, reserving a tablespoon for garnish.
Prepare the Mayo Drizzle
In a small bowl, whisk together the mayonnaise, gochujang, sesame oil, and rice vinegar until smooth and creamy. Set aside for serving.
Assemble the Bowls
Divide the cooked jasmine rice evenly among four bowls. Top each bowl with the prepared Korean beef mixture, followed by generous servings of kimchi, julienned carrot, and sliced cucumber. Drizzle the gochujang mayo over the top, and garnish with extra sesame seeds and spring onions. Serve immediately for the best taste and texture.

Notes

Note 1: If using gochujang for the first time, start with 1 teaspoon and adjust to taste. For a non-spicy version, substitute gochujang with tomato paste and omit it from the mayo drizzle.
Make Ahead:
Prepare the beef mixture up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before using.
Gochujang mayo can be mixed up to 3 days ahead and kept in a covered container in the fridge.
Slice cucumber and julienne carrot up to 2 days in advance and store in airtight containers.
Leftovers: Keep the toppings separate from the beef mixture when storing. Place leftovers in airtight containers in the fridge for up to 3 days. Reheat beef gently before serving. Not suitable for freezing.

Nutrition

Serving Size: 1 bowl
Calories: 525
Sugar: 12g
Sodium: 950mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 26g
Cholesterol: 75mg