Tiffany's Training Recipe
Korean Beef Rice Bowl with Creamy Gochujang Sauce
Savory ground beef with garlic, coconut aminos, and sesame oil served over warm jasmine rice with a creamy gochujang drizzle and green onions. A simple Korean-inspired lunch or dinner with bold flavor.
Medium · Adjustable
Prep
5 minutes
Cook
15 minutes
Total
Servings
4
Ingredients
Adjust servings
4 servings
Beef and Rice
- 1 lb ground beef
- 2 cups cooked jasmine rice
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1 tbsp coconut aminos
- 1 tsp sesame oil
Creamy Gochujang Sauce
- 1/4 cup mayonnaise
- 1 tbsp gochujang
- 1 tsp sesame oil
Equipment
- Large skillet
- Spatula
- Small mixing bowl
- Spoon or whisk
- Knife
- Cutting board
- Measuring cups and spoons
Instructions
Prepare
- Have 2 cups cooked jasmine rice ready and warm. Mince the garlic and slice the green onions, keeping the white and green parts separate.
Cook the Beef
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 7–10 minutes, breaking it into crumbles, until cooked through. Drain excess fat if needed.
- Stir in the garlic, white parts of the green onions, coconut aminos, and 1 teaspoon sesame oil. Cook for another 1–2 minutes, stirring, until the garlic is fragrant and the beef is evenly coated.
Make the Sauce
- In a small bowl, mix the mayonnaise, gochujang, and remaining 1 teaspoon sesame oil until smooth.
Assemble
- Divide the warm jasmine rice among 4 bowls, using 1/2 cup cooked jasmine rice per bowl. Divide the beef evenly over the rice.
- Drizzle each bowl with one-quarter of the creamy sauce. Finish with the green parts of the green onions and serve warm.
Estimated Nutrition Per Serving
EstimateServing size: 1 bowl: one-quarter of the beef, 1/2 cup cooked jasmine rice, and one-quarter of the sauce
Calories467 kcal
Protein26 g
Carbohydrates27 g
Fat28 g
Fiber0.5 g
Sugar3 g
Sodium300 mg
Saturated Fat7 g
Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.
Pair It With
Steamed broccoli
Cucumber salad
Shredded cabbage and carrots
Notes
- Based on the recipe supplied by Andy, who made and enjoyed it. The original quantities are retained; four servings are an editorial serving-size assumption.
- Nutrition is estimated per bowl using 85% lean ground beef, regular mayonnaise, all rice and sauce, and 1 tbsp coconut aminos in place of soy sauce. Coconut aminos is assumed to provide 15 calories, 3 g carbohydrate, 3 g sugar, and 360 mg sodium per tablespoon. Brand, beef leanness, and discarded fat change the values. Side dishes are excluded. Values are approximate, not a laboratory analysis.
- Time estimate assumes the rice is already cooked; allow additional time if cooking rice from dry.
- When servings are adjusted, scale all ingredient quantities proportionally. Nutrition remains per serving when portion size is unchanged.
- For less heat, reduce the gochujang; for more heat, add more to taste. Changes affect nutrition.
- Image URLs are intentionally blank until the finished image is uploaded to your website; no image URL has been invented.
- For gluten-free preparation, use certified gluten-free coconut aminos and certified gluten-free gochujang. For soy-free preparation, the gochujang must also be verified soy-free. The recipe as written is not labeled gluten-free or soy-free.
- Rice nutrition uses approximately 205 calories, 4.3 g protein, 44.5 g carbohydrate, and 0.4 g fat per cup of plain cooked jasmine rice. The recipe includes 2 cups, or 1/2 cup per serving. These estimates match the previous generic cooked white rice basis, so rounded per-serving nutrition is unchanged. Actual values depend on cooked rice weight and water absorption.
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