Korean Beef Rice Bowls

Rich, savory, and satisfying Korean beef rice bowls made in under 20 minutes with bold flavors from soy sauce, garlic, ginger, and gochujang – perfect for busy nights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

Calories 520 kcal

Equipment

1 Mixing bowl Small, for sauce prep
1 Skillet Medium, for browning beef

Ingredients

Main ingredients

1 teaspoon Garlic freshly grated
1 teaspoon Ginger grated
3 tablespoon Soy sauce all-purpose
2 tablespoon Brown sugar
1 tablespoon Sesame oil
1 tablespoon Gochujang adjust to taste
1 teaspoon Rice vinegar
1 tablespoon Sesame seeds plus more for garnish
2 tablespoon Olive oil or neutral oil
500 g Ground beef
2 cups Cooked jasmine rice
1 cup Kimchi
2 Spring onions sliced thin
3 tablespoon Mayonnaise mixed with gochujang, sesame oil and rice vinegar
Carrot julienned
Lebanese cucumber sliced

Instructions

Whisk together garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds to make the sauce.
Heat olive oil in a skillet over medium heat and brown the ground beef for 5–7 minutes, breaking up as it cooks.
Drain excess grease if needed. Pour sauce over beef, stir to coat, and simmer for another 5–7 minutes until thickened.
Fluff rice and prepare kimchi, carrot sticks, cucumber slices, and scallions.
Serve beef mixture over rice. Top with kimchi, veggies, scallions, sesame seeds, and a dollop of spicy mayo.
Enjoy hot or pack leftovers for future meals.

Notes

For extra flavor, prep sauce ahead of time and store chilled. Customize spice level with more or less gochujang. Store leftovers in airtight containers for up to 4 days.