Name: Spicy Korean Burrito Bowl with Sriracha Aioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 LB ground chicken or beef; 1 LB cauliflower florets; jasmine rice; 2 TBSP Toasted sesame oil; 4 cloves garlic; 4 TBSP low sodium soy sauce; 3 TBSP gochujang paste; 2-3 TBSP chili crisp oil; olive oil (for roasting); kimchi (for serving ); 2 avocados; 1-2 TBSP lime juice; 3 TBSP sriracha; 2 TBSP mayonnaise; 1 tsp lime juice

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Spicy Korean Burrito Bowl with Sriracha Aioli- All the cravable flavors of Korean BBQ made into a simple weeknight meal. Slightly sweet and spicy ground meat on a bed of fluffy rice and topped with sour kimchi, creamy avocado and a simple sriracha sauce.

I love a bowl recipe. Being able to pick and choose my perfect bite is the best part of a meal. This spicy Korean burrito bowl has so many delicious flavors.

Let’s talk about the Korean influenced flavors in this recipe. Typically you will find Korean food boasting bold sweet and savory flavors. That is where the soy sauce and gochujang come in. Fermented ingredients, like kimchi, are also heavily used. In this burrito bowl, we have sweet, salty, spicy and tart. What could be better than that combo?

So, let’s get into it!

How to make spicy Korean burrito bowl with sriracha aioli

Gather the ingredients

Ground meat- I used ground chicken when testing this recipe but you can absolutely use ground beef.

Rice- I used white jasmine rice.

Cauliflower

Sesame oil

Low sodium soy sauce

Gochujang

What is gochujang? It is a slightly sweet and spicy fermented Korean chili paste that adds a great depth of flavor to the meat.

Garlic

Avocados

Lime

Sriracha

Mayonnaise

Kimchi

What is kimchi? Yep, another fermented ingredient! Typically kimchi is mainly Napa cabbage (with a few other vegetables mixed in) that has been salted and fermented; making it incredibly versatile. It has a slightly salty, sometimes spicy and tangy vinegar. I was hesitant to try it the first time but am so glad I did. Trust me on this one!

Chili oil- This has become a widely used condiment in the last couple of years. Some brands can be more spicy than others so find the one that works for you. I personally love Trader Joe’s brand.

Start by roasting the cauliflower. On a sheet pan, toss cauliflower florets in a drizzle of olive oil and roast for 15-20 minutes.

Meanwhile, start browning the meat. In a skillet over medium heat add the sesame oil and garlic and cook for a minute or two. Then, add in the ground meat and break it up in the pan with the back of spoon. Cook the meat for 6-7 minutes until the meat is browned.

Once it has browned, add in the gochujang and soy sauce and simmer until the meat absorbs all of the sauce.

Cook the rice according to the package instructions while you’re waiting on the cauliflower and ground meat to cook.

Before serving, make the avocado mash and sriracha aioli.

For the avocado mash, smash one avocado with the juice of one lime in a small bowl with a fork.

For the sriracha aioli, in a separate small bowl, add sriracha, mayonnaise and lime juice and stir until mixed.

Assemble the Korean burrito bowl by adding a layer of rice, layer of ground meat, and top with a scoop of the avocado mash, a little kimchi and a drizzle of sriracha aioli.

Enjoy!

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Before you go, if you make this Spicy Korean Burrito Bowl, rate and/or comment down below. I’d love to hear what you think!

Spicy Korean Burrito Bowl with Sriracha Aioli

Cara Williams

This Korean flavor inspired bowl has all of the ingredients you crave from Korean BBQ food truck.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch, Main Course

Cuisine Korean

Servings 4

Ingredients

1 LB ground chicken or beef
1 LB cauliflower florets
jasmine rice
2 TBSP Toasted sesame oil
4 cloves garlic
4 TBSP low sodium soy sauce
3 TBSP gochujang paste
2-3 TBSP chili crisp oil
olive oil for roasting
kimchi for serving

Avocado Mash

2 avocados
1-2 TBSP lime juice

Sriracha Aioli

3 TBSP sriracha
2 TBSP mayonnaise
1 tsp lime juice

Instructions

Preheat the oven to 425 degrees
Onto a sheet tray, add the cauliflower florets and toss in a little olive oil to coat.
Roast the cauliflower at 425 degrees for 15-20 minutes. Give the cauliflower a shake about halfway through to evenly brown all the pieces.
Cook the rice according to package instructions.*
*Be sure to season the rice with a little salt when cooking it, as well.
Into a skillet over medium heat, add the sesame oil and garlic and cook for 1-2 minutes. Add in the ground meat and break the meat up with the back of a spoon. Add in the gochujang and soy sauce and stir to coat the meat.
Continue to stir the meat until it has browned and the sauce has been absorbed; about 6-8 minutes.
Before serving make the avocado mash. Add the avocado and lime to a small bowl and mash together with a fork.
For the sriracha aioli get a separate bowl and add the sriracha, mayo and lime and stir until combined.
Once the cauliflower is roasted, toss the veggie with the chili oil to coat it all.
For assembly add a layer of the rice to a bowl, top with a serving of ground meat, the chili oil cauliflower, a spoon of avocado mash, some kimchi and a drizzle of of sriracha aioli.