Korean BBQ Steak Rice Bowl Loved by 5000
A mouthwatering Korean BBQ Steak Rice Bowl featuring savory beef, vibrant vegetables, and a spicy-sweet gochujang mayo drizzle. Ready in 30 minutes and loved by thousands.
Ingredients
For the Stir-Fry Sauce
- 1 tsp freshly grated garlic
- 1 tsp freshly grated ginger
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp gochujang
- 1 tsp rice vinegar
- 1 tbsp sesame seeds
For the Beef Stir-Fry
- 2 tbsp neutral oil or olive oil
- 500 g ground beef
- 2 spring onions finely sliced, 1 tbsp reserved for garnish
For the Gochujang Mayo Drizzle
- 3 tbsp egg mayonnaise
- 1 tsp gochujang
- 0.5 tsp sesame oil
- 0.5 tsp rice vinegar
For Serving
- 2 cups cooked jasmine rice
- 1 cup kimchi
- 1 carrot julienned
- 1 Lebanese cucumber sliced into half moons
Instructions
- Whisk together garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds. Set aside.
- Heat oil in a skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart, about 6–8 minutes.
- Reduce heat slightly. Add the sauce to the beef and stir well. Let simmer for 2–3 minutes until slightly thickened.
- In a small bowl, mix mayo, gochujang, sesame oil, and vinegar until smooth. Refrigerate if preparing ahead.
- To assemble, place rice in bowls, top with beef mixture, kimchi, carrot, cucumber, and drizzle with mayo.
- Garnish with sesame seeds and spring onion. Serve immediately.
Notes
For a milder version, reduce or replace gochujang with tomato paste. Prepare beef, drizzle, and vegetables ahead to save time. Top with chopped nuts or seaweed for added crunch.