Description
A quick and easy weeknight dinner featuring tender seasoned ground beef, fluffy jasmine rice, and a creamy, spicy gochujang mayo drizzle. This dish delivers big flavors in under 20 minutes.
Ingredients
Scale
- 1 pound 80/20 ground beef
- 1 cup uncooked jasmine rice
- 1 1/2 cups water (for rice)
- 2 tablespoons gochujang (Korean chili paste)
- 1/3 cup Japanese-style mayonnaise (e.g., Kewpie)
- 2 tablespoons low-sodium soy sauce
- 3 cloves fresh garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar or white sugar
- 2 stalks green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 cup shredded carrots or cucumber slices
Instructions
- Rinse 1 cup of jasmine rice under cold water until clear. Combine with 1 1/2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While rice cooks, whisk 1/3 cup mayonnaise and 2 tablespoons gochujang in a small bowl until smooth. Set aside.
- Heat 1 tablespoon sesame oil in a 10-inch skillet over medium-high heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
- Add ground beef to the skillet. Break it up with a spatula and cook for 5-7 minutes until browned and cooked through. Drain excess grease if desired.
- Reduce heat to medium-low. Add soy sauce and sugar to the beef. Stir to coat and simmer for 2-3 minutes until the sauce thickens slightly.
- Divide cooked rice among four bowls. Top with the spicy beef and arrange vegetables on the side.
- Drizzle the spicy mayo generously over the beef and rice.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
Rinsing the rice is essential to prevent it from becoming gummy. If you prefer a milder sauce, start with 1 tablespoon of gochujang. For a gluten-free version, use tamari instead of soy sauce. Leftovers can be stored in the refrigerator for up to 3 days; store beef and rice separately to prevent sogginess. The beef mixture can be frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 650
- Sugar: 8
- Sodium: 900
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 30
Keywords: Korean beef, spicy mayo, gochujang, quick dinner, weeknight meals, ground beef recipe, rice bowls, easy cooking