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Easy Spicy Korean Ground Beef Bowls Recipe with Sriracha Mayo Sauce

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A quick and flavorful Korean-inspired ground beef bowl with spicy gochujang sauce and creamy sriracha mayo, perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend recommended, grass-fed preferred)
  • 3 cloves garlic, minced
  • Green onions, thinly sliced (half for cooking, half for garnish)
  • 2 tablespoons (30ml) gochujang (Korean chili paste)
  • 2 tablespoons (30ml) soy sauce (low sodium preferred, or tamari for gluten-free)
  • 1 tablespoon (12g) brown sugar or honey
  • 1 tablespoon (15ml) sesame oil
  • 1 cup (200g) white or jasmine rice
  • 1/3 cup (80ml) mayonnaise
  • 1 to 2 tablespoons (15-30ml) sriracha (adjust to taste)
  • Optional toppings: toasted sesame seeds, sliced cucumbers, shredded carrots, kimchi

Instructions

  1. Rinse 1 cup (200g) white or jasmine rice under cold water until the water runs clear. Add to a pot with 1 1/4 cups (300ml) water. Bring to a boil, then reduce to low and cover. Let simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.
  2. In a small bowl, mix 1/3 cup (80ml) mayonnaise with 1 to 2 tablespoons (15-30ml) sriracha, depending on spice preference. Stir well and refrigerate until serving.
  3. Heat 1 tablespoon (15ml) sesame oil in a large skillet over medium heat. Add 3 cloves garlic, minced, and sauté for 30 seconds until fragrant but not browned.
  4. Add 1 pound (450g) ground beef, breaking it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
  5. Stir in 2 tablespoons (30ml) gochujang, 2 tablespoons (30ml) soy sauce, and 1 tablespoon (12g) brown sugar. Mix well and cook another 2-3 minutes so the beef absorbs the flavors. If the mixture becomes too thick, splash in a tablespoon of water to loosen it up.
  6. Stir in half of the sliced green onions and remove from heat.
  7. Spoon cooked rice into bowls. Top with spicy Korean ground beef. Drizzle generously with sriracha mayo. Add any optional toppings like toasted sesame seeds, cucumber, or kimchi.

Notes

Let the rice rest after cooking to make it fluffier. Adjust spice levels by varying gochujang and sriracha mayo amounts. Use tamari for gluten-free and vegan mayo for dairy-free options. Cook rice and beef simultaneously to save time. Reheat leftovers gently with a splash of water and add fresh sriracha mayo before serving.

Nutrition

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

Find it online: https://atomicbite.com/easy-spicy-korean-ground-beef-bowls-recipe-with-sriracha-mayo-sauce/