Sort ingredients
jevdonovan
QR Code
Listen
Pdf
In a small bowl, mix light mayo, sriracha, lemon juice, garlic powder, and milk or water until smooth. Add salt to taste. Set aside.
Rinse basmati rice in a fine mesh strainer under cold water for 2 minutes. Add to a pot with 450g (2 cups) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for an additional 10 minutes to steam.
Mix sesame oil, minced garlic, brown sugar, soy sauce, and gochujang until combined.
Heat a skillet over medium-high heat. Add 96% ground beef and cook until 50% browned. Add the prepared sauce and stir to combine. Cook until beef is fully cooked and sauce thickens slightly, about 5 minutes. Stir in chopped green onions during the last minute of cooking.
Divide the rice evenly among 5 containers. Top each with the Korean beef mixture. Drizzle with creamy sriracha mayo and garnish with sesame seeds.