Korean Beef Bowl with Spicy Mayo (Printable Format)

Tender Korean beef with crisp vegetables and spicy mayo over fluffy rice

# What You Need:

→ For the Beef

01 - 1 pound 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 bowls.
02 - In a small bowl, combine mayonnaise, sriracha, rice vinegar, and honey if using. Whisk until completely smooth and refrigerate until serving.
03 - Heat a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking apart with a spatula, until fully browned and cooked through.
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, brown sugar, gochujang or sriracha, and black pepper. Cook for 2-3 minutes, stirring constantly, until the sauce coats the beef evenly and slightly caramelizes.
06 - Divide warm rice among four bowls. Top each portion with the seasoned Korean beef, then arrange shredded carrots, sliced cucumber, and red cabbage around the edges.
07 - Drizzle spicy mayo generously over each bowl. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while beef is hot.

# Expert Suggestions:

01 -
  • The beef develops this incredible caramelized exterior while staying tender inside, thanks to quick cooking over high heat and just the right amount of sugar in the marinade
  • You can customize the vegetables based on whats wilting in your crisper drawer—Ive used everything from radishes to bell peppers
  • That spicy mayo creates this perfect cooling contrast against the savory, slightly sweet beef, and honestly, I could put it on almost anything
02 -
  • Overcrowding the pan when browning beef causes steaming instead of searing—if your pan is small, cook the beef in two batches for better browning
  • The spicy mayo thickens in the fridge, so whisk in a teaspoon of water before using leftovers
  • Gochujang brands vary wildly in heat level—always taste and adjust before adding the full amount
03 -
  • If you want extra vegetables, quickly sauté some spinach or bok choy in the same pan after removing the beef—no need to wash it first
  • Run your vegetable peeler down the length of carrots instead of grating them for restaurant-style ribbons that look impressive and catch the sauce beautifully
  • A fried egg on top with a runny yolk creates this instant rich sauce when mixed into the rice

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