Korean Beef Bowl with Quick Pickles and Gochujang Mayo
Sweet, savory, fast. The kind of bowl you eat standing up at the counter.
Ingredients
Beef
- 500g ground beef (80/20)
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 green onions, sliced (white and green separated)
- 1 tbsp neutral oil
- 1 tbsp sesame seeds
Quick Pickles
- 1 cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Gochujang Mayo
- 1/4 cup mayonnaise
- 1 tbsp gochujang
- 1 tsp lime juice
To Serve
- Steamed rice
- Kimchi
- Extra green onion tops
Instructions
- **Make pickles:** combine vinegar, sugar, salt, and 2 tbsp water. Add cucumber. Set aside for 10 minutes.
- **Make mayo:** stir gochujang and lime juice into mayonnaise.
- **Cook beef:** heat oil in a pan over high heat. Add beef. Brown deeply, breaking it up. Drain excess fat if needed.
- **Add aromatics:** garlic, ginger, and white parts of green onion. Cook 1 minute.
- **Add sauce:** soy sauce, brown sugar, sesame oil. Stir until glossy and thickened, about 2 minutes.
- **Serve:** rice, beef, pickles, kimchi, mayo drizzle, sesame seeds, green onion tops.
Chef's Notes
- Let the beef sit undisturbed for 1–2 minutes to develop crust. Stir, repeat.
- The mayo keeps for a week. Put it on everything.
- Swap beef for crumbled firm tofu for a vegetarian version.