🥩 Korean Beef Mince Rice Bowl

Servings

4 servings

Quick Stats

⏱ 30–35 mins • 💪 High Protein • 🍽 Base: 4 servings

Ingredients

Beef Mince

• 700g beef mince
• 1 tbsp neutral oil
• 5 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar or honey
• 1 tbsp gochujang or chilli paste
• 1 tsp black pepper

Rice Bowl

• 3 cups cooked jasmine or short grain rice
• 3 stalks spring onion, sliced
• 1 red chilli, thinly sliced
• 2 tbsp sesame seeds

Sriracha Mayo

• 0.5 cup mayonnaise
• 1.5 tbsp sriracha
• 1 tsp lime juice

Greek Yoghurt Sauce

• 250g Greek yoghurt
• 2 cloves garlic, finely grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp chopped spring onion or parsley

Optional Additions

• 1 cucumber, sliced
• 1 carrot, julienned
• 0.5 cup kimchi
• 1 tsp extra chilli oil

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)

• Protein: 40-45g
• Calories: 650-800 kcal
• High in: iron, zinc, B12, calcium

Swaps & Additions

• Swap the rice: Use brown rice, cauliflower rice, or a half-and-half mix.
• More veg: Add shredded cabbage, edamame, or cucumber ribbons.
• Heat level: Add extra sriracha, gochujang, or a drizzle of chilli oil.
• Finish: Add pickled onion or kimchi if you want extra tang and crunch.