Discover the vibrant and irresistible flavors of Korean Beef Bowls with Gochujang and Spicy Mayo Recipe, a dish that brings together savory ground beef, the fiery kick of gochujang, and the creamy heat of spicy mayo. This recipe is a perfect weeknight dinner that feels special without requiring hours in the kitchen, blending bold Korean-inspired ingredients to create a meal bursting with color, texture, and mouthwatering depth.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe is easy to pull together but mighty in flavor. Each item plays a key role in balancing spicy, sweet, umami, and fresh notes that make these Korean Beef Bowls truly unforgettable.
- Ground Beef (80/20, 85/15, or 93/7%): The hearty, protein-packed base that soaks up delicious sauces and keeps the dish satisfying.
- Garlic Cloves (minced): Adds a fragrant savoriness that forms the backbone of the flavor.
- Fresh Ginger (grated): Brings a zesty warmth and a touch of brightness to the beef.
- Soy Sauce: Provides salty umami depth, perfectly complementing the sweet and spicy elements.
- Brown Sugar (or honey): Balances the heat with a gentle sweetness that caramelizes nicely during cooking.
- Gochujang Paste (or chili garlic sauce): The star ingredient, delivering that signature Korean spicy, savory punch.
- Rice Vinegar: Adds a subtle tang to balance flavors (omit if using chili garlic sauce).
- Red Chili Flakes: Adjustable heat to elevate the spice level just how you like it.
- Cooked Rice: The perfect, neutral canvas to soak up every drop of sauce and beef.
- Hot House Cucumber (sliced): Adds a refreshing crunch and cool contrast to the spicy beef.
- Carrots (julienned or shredded): Brings color, sweetness, and a satisfying texture.
- Green Onions (sliced): Bright, sharp notes that finish the bowl with freshness.
- Optional: Kimchi, sesame seeds, fried egg: Classic Korean accompaniments to personalize and elevate your bowls.
- Mayonnaise: Base for the creamy spicy mayo topping.
- Sriracha: Adds kick and complexity to the spicy mayo drizzle.
How to Make Korean Beef Bowls with Gochujang and Spicy Mayo Recipe
Step 1: Cook the Ground Beef
Start by heating a large skillet over medium heat; add a splash of oil if you like for extra richness. When hot, throw in your ground beef, breaking it apart as it cooks. Browning the meat well is key because it builds deep, roasted flavors that anchor the dish. This step takes about 6 to 8 minutes, so give it time to get a nice color without rushing.
Step 2: Add Aromatics and Sauce Ingredients
Once the beef is mostly browned, stir in the minced garlic and grated ginger. Let everything cook together for about a minute until fragrant, waking up your senses with that delicious combination. Then mix in the soy sauce, brown sugar, gochujang paste or chili garlic sauce, rice vinegar (skip if your sauce has enough acidity), and red chili flakes. Let the mixture simmer gently for 2 to 3 minutes until the sauce thickens slightly, coating every bit of beef in savory, sweet, and spicy goodness.
Step 3: Assemble Your Korean Beef Bowls with Gochujang and Spicy Mayo Recipe
Now the exciting part: plating your bowls! Spoon a generous mound of fluffy cooked rice into each serving bowl, then pile the savory Korean beef mixture on top. Add bright, crisp textures by layering sliced cucumbers, shredded or julienned carrots, and lots of sliced green onions. For an authentic touch, feel free to add kimchi for fermented tang, sprinkle sesame seeds for nuttiness, or even crown your bowl with a fried egg that adds richness and creaminess.
Step 4: Prepare and Drizzle the Spicy Mayo
Whisk together mayonnaise and sriracha until smooth and spicy, adjusting the heat level to taste. This luscious sauce adds a creamy, fiery element that complements the bold beef perfectly. Drizzle it over your assembled bowls for an irresistible finishing touch. Sprinkle additional sesame seeds on top for extra visual appeal and crunch.
How to Serve Korean Beef Bowls with Gochujang and Spicy Mayo Recipe
Garnishes
Adding garnishes is where the dish really shines. Fresh green onions and sesame seeds bring color and crunch, while sliced cucumbers and carrots brighten up the bowl visually and texturally. Kimchi lends a tangy punch if you’re craving something fermented and spicy. And of course, the spicy mayo drizzle ties it all together with creamy heat.
Side Dishes
Pair your Korean Beef Bowls with simple sides like steamed or pickled vegetables to keep things fresh and balanced. Miso soup or a light cucumber salad can also make great companions, while some crispy seaweed sheets offer a delightful texture contrast. These bowl-friendly sides enhance without stealing the spotlight.
Creative Ways to Present
Get creative by turning this recipe into lettuce wraps for a low-carb option or by serving it with quinoa or cauliflower rice. You can even make layered Korean Beef Bowls in mason jars for meal prep or entertaining. Adding a fried egg on top transforms the meal into an indulgent breakfast or brunch. The possibilities to personalize are endless and so much fun!
Make Ahead and Storage
Storing Leftovers
Korean Beef Bowls with Gochujang and Spicy Mayo Recipe make excellent leftovers. Store the cooked beef separately from fresh veggies and rice in airtight containers in the refrigerator. This keeps textures fresh and flavors vibrant for up to 3 days, making it an ideal make-ahead meal for busy weekdays.
Freezing
You can freeze the cooked beef portion, but for best quality, keep the rice and fresh vegetables off limits for freezing since their texture changes. When ready to eat, thaw the beef overnight in the fridge and reheat gently. Freezing beef extends its life up to 2 months without sacrificing much flavor.
Reheating
To reheat, warm the beef gently in a skillet over medium heat or microwave in short bursts to prevent drying. Reheat the rice separately with a sprinkle of water to keep it fluffy. Then add fresh veggies and spicy mayo just before serving to keep that fresh, vibrant bowl experience.
FAQs
Can I use a different protein instead of ground beef?
Absolutely! Ground turkey or chicken work well if you prefer a lighter option. You can even try ground pork for a richer flavor. Just adjust cooking times accordingly to ensure the meat is fully cooked and flavorful.
What if I don’t have gochujang paste? Can I substitute something else?
If you’re out of gochujang, chili garlic sauce is a fine substitute but omit the rice vinegar in that case since chili garlic sauce is more acidic. You can also try blending miso paste with a bit of chili flakes and honey to mimic the sweet-spicy flavor profile.
Is spicy mayo necessary for the recipe?
Not at all! The bowls are delicious on their own, but spicy mayo adds a creamy layer of heat that really takes the dish to the next level. It’s easy to make and can be left off if you prefer a lighter finish.
How spicy is this dish? Can it be made less spicy?
The spice level can be adjusted easily by using less gochujang or reducing chili flakes and sriracha in the mayo. You’ll still get wonderful flavor without overwhelming heat, making it approachable for all palates.
What kind of rice works best for Korean Beef Bowls with Gochujang and Spicy Mayo Recipe?
Short-grain or medium-grain white rice is ideal because it’s sticky enough to hold everything together yet has a soft balance that complements the bold beef. Brown rice or cauliflower rice can work for healthier alternatives as well.
Final Thoughts
If you’re craving something that’s both comforting and exciting, Korean Beef Bowls with Gochujang and Spicy Mayo Recipe is your new go-to. It’s a delightful harmony of bold flavors, fresh textures, and satisfying richness that will make every bite feel like a celebration. I can’t wait for you to try it and make it your own – happy cooking!
Print
Korean Beef Bowls with Gochujang and Spicy Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
These flavorful Korean Beef Bowls are a quick and easy meal featuring savory ground beef cooked with garlic, ginger, soy sauce, and spicy gochujang paste. Served over steamed rice and topped with fresh cucumbers, carrots, green onions, and optional kimchi and fried eggs, this dish delivers a perfect balance of spicy, sweet, and savory flavors in every bite. Ideal for a weeknight dinner that is both satisfying and simple to prepare.
Ingredients
Beef Mixture
- 1 lb. Ground Beef (80/20, 85/15, or 93/7% fat)
- 3 Garlic Cloves (minced)
- 2 teaspoons Fresh Ginger (grated)
- 1/3 cup Soy Sauce
- 3 Tablespoons Brown Sugar (or honey)
- 1 Tablespoon Gochujang Paste (or 2 teaspoons chili garlic sauce)
- 1 teaspoon Rice Vinegar (omit if using chili garlic sauce)
- 1/4 to 1/2 teaspoon Red Chili Flakes
- Optional: 2 teaspoons Sesame Oil
To Serve
- Cooked Rice (enough for 4 servings)
- 1 Hot House Cucumber (sliced)
- 1–2 Carrots (julienned or shredded)
- 2 Green Onions (sliced)
- Optional: Kimchi, Sesame Seeds, Fried Egg
Spicy Mayo Topping (Optional)
- 1/4 cup Mayonnaise
- 2 teaspoons Sriracha Sauce
Instructions
- Cook the Rice and Brown the Beef: Begin by cooking the rice according to package instructions to your desired doneness. Meanwhile, heat a large skillet over medium heat. Optionally, add a small amount of oil to the skillet. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and cooked through.
- Add Aromatics and Sauce: Stir in the minced garlic and grated ginger into the cooked beef and sauté for about 1 minute until fragrant. Next, add soy sauce, brown sugar (or honey), optional sesame oil, gochujang paste (or chili garlic sauce), rice vinegar (omit if using chili garlic sauce), and red chili flakes. Stir well to combine and allow the mixture to simmer for 2-3 minutes until slightly thickened and flavorful.
- Assemble the Bowls: To serve, spoon the cooked rice into bowls. Top the rice with the hot Korean beef mixture. Garnish generously with sliced green onions, julienned or shredded carrots, and sliced cucumber. Add optional toppings like kimchi, sesame seeds, and a fried egg for extra flavor and texture.
- Prepare and Add Spicy Mayo: If using spicy mayo, mix together the mayonnaise and sriracha sauce in a small bowl until smooth. Drizzle the spicy mayo over the assembled bowls as a final touch. Sprinkle additional sesame seeds on top if desired. Serve immediately.
Notes
- You can use any ratio of ground beef fat (80/20, 85/15, 93/7) depending on your preference for richness.
- For a milder version, reduce or omit the red chili flakes and adjust gochujang or sriracha quantity.
- Rice vinegar adds brightness but can be skipped if you prefer a less tangy flavor or if using chili garlic sauce.
- Feel free to substitute rice with quinoa or cauliflower rice for a low-carb alternative.
- Gochujang paste can be found in most Asian grocery stores or online.
- Spicy mayo topping is optional but adds a creamy, spicy layer that complements the flavors well.
- Make sure to use fresh garlic and ginger for the best flavor impact.
