Korean Beef Mince Rice Bowl

A glossy Korean-inspired rice bowl with garlicky beef mince, spring onion, chilli, sesame and a creamy sriracha yoghurt sauce.

It’s the kind of weeknight bowl that tastes bigger than the effort it takes: savoury mince, fresh rice, and two quick sauces that pull everything together.

Korean beef mince rice bowl with sriracha mayo and yoghurt sauce

Servings

4 servings

Quick Stats

30–35 mins • High Protein • Base: 4 servings

Ingredients

Beef Mince

Rice Bowl

Sriracha Mayo

Greek Yoghurt Sauce

Optional Additions

Method

  1. Cook the rice:
    Prepare rice according to packet instructions and keep it warm.
  2. Mix the sauces:
    Whisk together the sriracha mayo and the Greek yoghurt sauce in separate bowls. Thin with a splash of water if needed.
  3. Brown the beef:
    Heat oil in a large pan over medium-high heat. Add beef mince and cook until browned, breaking it up as it cooks.
  4. Add flavour:
    Stir in garlic, soy sauce, sesame oil, brown sugar, gochujang and black pepper. Cook until the sauce is glossy and the mince is sticky.
  5. Finish with aromatics:
    Fold through spring onion and most of the sliced chilli just before serving.
  6. Assemble:
    Divide rice between bowls, top with beef mince, then drizzle over sriracha mayo and Greek yoghurt sauce. Finish with sesame seeds, spring onion and extra chilli.

Plating Order

Rice → beef mince → sriracha mayo → Greek yoghurt sauce → spring onion → chilli → sesame.

Approx Nutrition (per serve)

Swaps & Additions

Related Recipes