Ingredients
Scale
- 1 tsp freshly grated garlic
- 1 tsp freshly grated ginger
- 3 tbsp all-purpose soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp gochujang
- 1 tsp rice vinegar
- 1 tbsp sesame seeds, plus extra for garnish
- 2 tbsp extra-virgin olive oil or neutral oil
- 500 g (1 lb) minced beef
- 2 spring onions, finely sliced, 1 tbsp reserved for garnish
- 3 tbsp whole-egg mayonnaise
- 1 tsp gochujang
- ½ tsp sesame oil
- ½ tsp rice vinegar
- 2 cups (370 g) cooked jasmine rice
- 1 cup (240 g) kimchi
- 1 carrot, julienned
- 1 Lebanese cucumber, sliced into half moons
Instructions
- Whisk garlic, ginger, soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and sesame seeds in a small bowl. Set aside.
- Heat oil in a large frying pan over medium-high heat. Add beef and cook until browned, breaking it up.
- Pour the stir-fry sauce into the pan and stir to coat the beef. Simmer for 2–3 minutes until the sauce thickens. Turn off heat and stir in spring onion.
- Whisk mayonnaise, gochujang, sesame oil, and rice vinegar in a small bowl until smooth. Set aside.
- Divide rice among four bowls. Top with beef mixture, kimchi, carrot, and cucumber. Drizzle with mayo sauce and garnish with sesame seeds and spring onion. Serve immediately.
Notes
- Adjust gochujang amount for spice preference.
- Use dairy-free mayonnaise if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 12g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg