Korean Beef Bowl

Whisk together mayo, sriracha and water in a small jar. Taste and add more sriracha if needed for more spice.

In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, fish sauce, garlic, and ginger. Set aside.

In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat if needed.

Add the prepared sauce to the cooked beef and stir to coat evenly. Let it simmer for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.

Remove from heat and serve over 1 cup of steamed rice or cooked cauliflower rice. Add your veggies (about ¼ cup of each: carrot ribbons, cucumbers and cabbage) and 1-2 Tablespoons kimchi. Garnish with sesame seeds and sliced green onions. Drizzle a little spicy mayo over the whole bowl and if you like spicy, you can drizzle with more sriracha or gochujang.