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Flavorful Korean Ground Beef Bowl Recipe with Easy Spicy Sriracha Mayo

Korean ground beef bowl - featured image
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A quick and easy Korean-inspired ground beef bowl featuring a savory-sweet sauce and creamy spicy sriracha mayo, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450 g) ground beef (80/20 blend)
  • 1/4 cup (60 ml) soy sauce (low-sodium preferred)
  • 2 tablespoons (25 g) brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) fresh ginger, grated
  • 1 tablespoon (15 ml) toasted sesame oil
  • 2 green onions, chopped
  • 1 1/2 cups (280 g) cooked jasmine or short-grain white rice
  • 1/2 cup (120 ml) mayonnaise
  • 1 tablespoon (15 ml) sriracha sauce
  • Optional garnish: toasted sesame seeds or crushed red pepper flakes

Instructions

  1. Rinse 1 1/2 cups (280 g) of jasmine or short-grain rice under cold water until the water runs clear. Cook according to package instructions (about 15 minutes in a rice cooker or stovetop). Set aside and keep warm.
  2. In a small bowl, whisk together 1/4 cup (60 ml) soy sauce, 2 tablespoons (25 g) brown sugar, 1 tablespoon (15 ml) toasted sesame oil, 2 cloves minced garlic, and 1 teaspoon (5 g) freshly grated ginger. Stir until sugar dissolves. Set aside.
  3. Heat a large skillet over medium-high heat. Add 1 pound (450 g) of ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
  4. Pour the sauce over the cooked beef and stir well to coat. Let simmer for 3-4 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning if necessary.
  5. In a small bowl, mix 1/2 cup (120 ml) mayonnaise with 1 tablespoon (15 ml) sriracha sauce. Taste and add more sriracha if desired.
  6. Divide the warm rice into serving bowls. Spoon the Korean ground beef mixture over the rice. Drizzle generously with the spicy sriracha mayo. Garnish with chopped green onions and toasted sesame seeds if using.

Notes

If sauce is too thin after simmering, thicken with a cornstarch slurry. Keep garlic and ginger finely minced to avoid large chunks. Browning beef properly adds depth of flavor. Adjust sriracha in mayo to control heat. Leftovers keep well refrigerated for up to 3 days; freeze beef separately for up to 2 months.

Nutrition

Keywords: Korean ground beef bowl, spicy sriracha mayo, quick dinner, easy Korean recipe, weeknight meal, ground beef recipe, Korean beef bowl

Find it online: https://realityeats.com/flavorful-korean-ground-beef-bowl-recipe-with-easy-spicy-sriracha-mayo/