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Korean BBQ Ground Beef Bowls with Spicy Sriracha Mayo

Korean BBQ ground beef bowls - featured image
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These Korean BBQ Ground Beef Bowls are a quick, bold, and customizable dinner featuring juicy caramelized beef, fluffy rice, crisp veggies, and a spicy Sriracha mayo drizzle. Ready in 30 minutes, they’re perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 pound ground beef (85/15 preferred, but lean works too)
  • 3 cloves garlic, minced
  • 1-inch knob ginger, grated (about 1 tablespoon)
  • 1/4 cup low-sodium soy sauce (or coconut aminos for gluten-free)
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil (toasted)
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste; optional)
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes (optional)
  • 1–2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (optional)
  • 2 cups cooked white rice (or brown rice, quinoa, or cauliflower rice)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup shredded purple cabbage
  • 1/2 cup edamame, shelled (optional)
  • 1/4 cup pickled red onion (optional)
  • 1/3 cup mayonnaise (Kewpie or regular)
  • 1–2 tablespoons Sriracha sauce
  • 1 teaspoon lime juice (or lemon juice)
  • 1/2 teaspoon honey (optional)

Instructions

  1. Rinse 1 cup uncooked rice under cold water until the water runs clear. Combine with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then cover and simmer on low for 15 minutes (white rice) or 40 minutes (brown rice). Fluff with a fork and keep warm.
  2. In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and honey. Taste and adjust Sriracha for heat and lime for acidity. Set aside.
  3. While the rice cooks, thinly slice cucumbers, shred carrots and cabbage, and prep any other toppings. If using frozen edamame, microwave or boil for 2-3 minutes and drain. Set veggies aside.
  4. Heat a large skillet or wok over medium-high heat. Add sesame oil, then the ground beef. Break it up with a spatula and cook until browned and slightly crispy, about 5-7 minutes. Drain excess fat if needed.
  5. Add minced garlic and grated ginger to the beef, cooking for 1 minute until fragrant. Stir in soy sauce, brown sugar, rice vinegar, gochujang, and black pepper. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the beef.
  6. Divide the warm rice among bowls. Top each with a generous scoop of Korean BBQ ground beef, then arrange carrots, cucumbers, cabbage, edamame, and pickled onions around the edges. Drizzle with spicy Sriracha mayo and finish with sliced green onions and sesame seeds.

Notes

For best flavor, let the beef brown undisturbed for a minute or two before stirring. Customize with your favorite veggies or grains. For gluten-free, use coconut aminos or tamari and check your gochujang. Vegan mayo and plant-based ground meat work for vegetarian/vegan adaptations. Store components separately for meal prep and assemble just before eating.

Nutrition

Keywords: Korean BBQ, ground beef, rice bowl, 30-minute dinner, spicy mayo, meal prep, easy dinner, Asian, fusion, quick dinner, customizable, gluten-free option

Find it online: https://realityeats.com/korean-bbq-ground-beef-bowls-recipe-easy-30-minute-dinner-with-spicy-sriracha-mayo/