Korean Beef Rice Bowls with Sriracha Mayo

Instructions

1. 1

   Put the rice and 600 ml water in a medium saucepan and bring to a boil. Cover, turn the heat to low and simmer for 12 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.

2. 2

   Meanwhile, halve the cucumber lengthwise and slice thinly. Peel and coarsely grate the carrot. Toss both with the rice vinegar and set aside. Thinly slice the scallions, keeping the white and green parts separate. Finely grate the garlic and peeled ginger.

3. 3

   In a small bowl, stir together the gochujang, soy sauce, brown sugar and sesame oil. In another small bowl, mix the mayonnaise with the sriracha.

4. 4

   Heat the vegetable oil in a large frying pan over medium-high heat. Add the beef and stir-fry for 7–9 minutes, breaking it into small crumbles, until browned and cooked through (160°F/71°C). Spoon off excess fat if needed.

5. 5

   Add the garlic, ginger and scallion whites to the beef and stir-fry for 1 minute. Pour in the gochujang mixture and cook for 2–3 minutes, stirring, until the beef is coated in a glossy sauce.

6. 6

   Divide the rice among four bowls. Top with the beef and the cucumber-carrot mixture, leaving any excess vinegar behind. Spoon over the sriracha mayo and scatter with the scallion greens.