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Easy Korean Beef Rice Bowls

These Korean Beef Rice Bowls are packed with sweet, savory, and slightly spicy flavor while coming together in about 30 minutes. Tender ground beef is coated in a homemade Korean-inspired sauce and served over rice with crisp vegetables and a creamy spicy mayo drizzle. They are perfect for busy weeknights, meal prep, and easy lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

Korean Beef
  • 1 lb lean ground beef 90/10 or leaner
  • 1 tsp avocado oil optional if using very lean beef
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
Sauce
  • ¼ cup coconut aminos or low-sodium soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp gochujang adjust to taste
  • 1 tsp cornstarch
  • 2 tbsp water
Bowls
  • 2 cups cooked jasmine rice
  • 1 English cucumber diced
  • 1 cup shredded carrots
  • 4 green onions sliced
  • Sesame seeds
Spicy Mayo (Optional)
  • ¼ cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice

Method
 

  1. Cook the rice according to package directions.
  2. In a small bowl, whisk together the coconut aminos, maple syrup, rice vinegar, sesame oil, gochujang, cornstarch, and water. Set aside.
  3. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles.
  4. Drain excess grease if needed, then add the garlic and ginger. Cook for 30–60 seconds until fragrant.
  5. Pour the sauce into the skillet and stir well to coat the beef. Simmer for 2–3 minutes until the sauce thickens and becomes glossy.
  6. While the beef simmers, prepare the spicy mayo by whisking together the mayonnaise, sriracha, and lime juice.
  7. Divide cooked rice between four bowls. Top with the Korean beef, diced cucumber, shredded carrots, and sliced green onions.
  8. Drizzle with spicy mayo and sprinkle with sesame seeds before serving.

Notes

Meal prep friendly: Store beef, rice, and vegetables separately for up to 4 days.
Add steamed broccoli, edamame, cabbage, or sautéed mushrooms for extra vegetables.
Ground turkey or ground chicken work well as substitutes.
For more heat, add extra gochujang or drizzle with sriracha.
To keep it gluten-free, use coconut aminos or certified gluten-free tamari.
Serve with kimchi for extra flavor and gut-friendly probiotics.