Name: Korean Beef Rice Bowl with Radish (Mu-bap) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 ¼ cup (250 g) short grain white rice; 1 lb (450 g) Korean radish, peeled and cut into 1/4-inch (6 mm) matchsticks; 1 large piece (10–15 g) dried sea kelp (dashima); ⅔ lb (300 g) ground beef bulgogi; 3 tbsp (45 ml) soy sauce; 1 tbsp (8 g) Korean chili flakes (gochugaru); 1 tbsp (15 ml) water; 1 tbsp (15 ml) sesame oil; 1 tbsp (9 g) sesame seeds; 1 tbsp (15 ml) Korean plum extract (maeshil-cheong), optional; 1 green onion, finely chopped

Jump to Recipe· 3.9 from 14 reviews

If you’re on the lookout for a vibrant, comforting meal that’s both simple to prepare and packed with flavor, this Korean Beef Rice Bowl with Radish (Mu-bap) Recipe is going to become your new weeknight favorite. Imagine tender, subtly sweet Korean radish mingling with fluffy short-grain rice, all topped with savory, juicy ground beef bulgogi and finished off with a zesty soy-chili dressing that brings everything together in perfect harmony. It’s one of those dishes that’s easy enough for busy days but special enough to impress anyone at your table.

Ingredients You’ll Need

A clear glass bowl holds a vibrant sauce mixture with three main layers visible: a dark red oily liquid base richly speckled with crushed red chili flakes, chopped green onions scattered in medium-sized pieces floating throughout, and light brown sesame seeds spread evenly on top. A shiny silver spoon is partially submerged inside the bowl, positioned to the right. The bowl sits on a white marbled textured surface with some faint gray and black spots. photo taken with an iphone --ar 4:5 --v 7

Don’t let the short list fool you—each ingredient plays a vital role in building layers of flavor, texture, and color. From the pearly grains of short-grain rice to the punchy Korean chili flakes, this recipe balances simplicity and authenticity beautifully.

Short grain white rice (1 ¼ cup / 250 g): Provides the tender, sticky base that holds all the flavors together perfectly.
Korean radish (1 lb / 450 g), peeled and cut into matchsticks: Adds a crisp, refreshing bite with a subtle sweetness that brightens the dish.
Dried sea kelp (10–15 g, dashima): Infuses the rice with a gentle umami depth during cooking, making the dish more savory.
Ground beef bulgogi (⅔ lb / 300 g): The star protein that’s rich, flavorful, and perfectly tender for topping this bowl.
Soy sauce (3 tbsp / 45 ml): Creates a salty, savory backbone in the dressing sauce.
Korean chili flakes (gochugaru) (1 tbsp / 8 g): Brings a mild heat that’s smoky and vibrant without overpowering.
Water for sauce (1 tbsp / 15 ml): Helps balance the dressing and thin it slightly for easy drizzling.
Sesame oil (1 tbsp / 15 ml): Adds a fragrant nutty richness that lifts every bite.
Sesame seeds (1 tbsp / 9 g): Offer a little crunch and a toasty flavor boost.
Korean plum extract (maeshil-cheong) (optional, 1 tbsp / 15 ml): Sweetens the dressing lightly with subtle fruitiness for an added depth.
Green onion (finely chopped): Freshness and a slight bite, perfect for finishing the sauce with a pop of color.

How to Make Korean Beef Rice Bowl with Radish (Mu-bap) Recipe

Step 1: Prepare the Rice and Radish

Start by rinsing the short-grain rice under cold water until it runs clear—this step helps remove excess starch for fluffier rice. Soak the rice for 15 minutes, then drain thoroughly. Meanwhile, soak the dried kelp in cold water for flavor infusion.

Step 2: Cook Rice and Radish Together

Place the drained rice in a medium pot and spread your matchstick-cut Korean radish on top without mixing. Pour in the kelp water to cook the rice, which adds an irresistible umami undercurrent. Bring to a gentle boil, then cover and simmer on low heat for 10 minutes. Turn off the heat and let it rest for another 10 minutes to finish steaming. When ready, fluff gently to combine the rice and radish, taking care to keep those crunchy radish pieces intact.

Step 3: Make the Dressing Sauce

While your rice finishes resting, whip up the dressing by mixing soy sauce, gochugaru, water, sesame oil, sesame seeds, optional plum extract, and finely chopped green onions in a small bowl. This dress brings together a salty, spicy, nutty, and slightly sweet flavor that’s irresistible.

Step 4: Cook the Ground Beef Bulgogi

Warm up your ground beef bulgogi in a skillet until fully cooked and browned. This beef topping is wonderfully juicy and aromatic, vital for the rich, meaty contrast against the fresh radish and rice.

Step 5: Assemble and Serve

Scoop the radish rice into bowls, layer on the warm ground beef bulgogi, then drizzle as much of the dressing sauce as you like. Mix lightly to distribute the flavors, and prepare for a delicious bite of harmony and comfort.

How to Serve Korean Beef Rice Bowl with Radish (Mu-bap) Recipe

A gold bowl filled with a mix of white rice, cooked ground meat, and translucent white onion slices, all mixed evenly and garnished with small green onion pieces and red chili flakes scattered throughout. A silver spoon rests inside the bowl, slightly lifting some of the rice mixture. In the background, there is a gray bowl filled with a dark sauce that has green onion slices and sesame seeds floating on top, and behind that, a white plate with reddish-orange kimchi placed on a white marbled surface. Two silver chopsticks are resting beside the kimchi plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the Korean Beef Rice Bowl with Radish (Mu-bap) Recipe, sprinkle some toasted sesame seeds, a few thin slices of fresh green onion, or even a handful of crispy seaweed flakes. These little touches add crunch and a burst of color that make each bowl look and taste delightful.

Side Dishes

This dish pairs beautifully with classic Korean sides like kimchi for a tangy kick, pickled cucumbers for refreshing crunch, or lightly steamed veggies to keep things balanced. Rice bowls like this are perfect because they invite you to mix and match sides from your favorite Korean table.

Creative Ways to Present

If you want to impress, try layering the radish rice and beef in a clear glass bowl or mason jar for a fun deconstructed look. You can also serve it alongside lettuce wraps, letting everyone create their own fresh bites. Adding a fried egg on top transforms this into an even more indulgent treat.

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious Korean Beef Rice Bowl with Radish (Mu-bap) Recipe, store any leftovers in an airtight container in the refrigerator. The radish stays crisp and the beef holds its flavor well for up to three days, making it great for next-day lunches.

Freezing

While the rice and beef can be frozen separately in airtight containers, keep in mind that the radish may lose some crunchiness upon thawing. For best taste and texture, consider freezing only the cooked beef bulgogi and fresh rice separately, then recombine when reheating.

Reheating

Reheat the components gently in the microwave or on the stovetop. Adding a splash of water to the rice before warming helps keep it soft and fluffy. Warm the bulgogi until steaming but avoid overcooking to keep it tender and juicy. After reheating, drizzle fresh dressing to brighten flavors once again.

FAQs

Can I use a different type of rice for this recipe?

While short-grain white rice works best due to its stickiness and texture, you can substitute with sushi rice or even medium-grain rice. Just remember that long-grain rice won’t provide the same cohesive texture that pairs beautifully with the radish and beef.

Is Korean radish hard to find, and can I substitute it?

Korean radish is firmer and less peppery than regular daikon, but if you can’t find it, daikon radish is a fine substitute. Just peel it thoroughly and cut into similar matchsticks for the best results.

What if I don’t have plum extract (maeshil-cheong)?

No worries! The plum extract adds a subtle sweetness and tang, but the dressing will still taste fantastic without it. You can substitute a teaspoon of honey or a mild fruit vinegar if you want to mimic the effect.

Can I make the ground beef bulgogi from scratch?

Absolutely, making bulgogi seasoning at home with soy sauce, sugar, garlic, ginger, and sesame oil is easy and rewarding. Using pre-seasoned ground beef bulgogi just speeds things up, but homemade will add even more personalized flavor.

Is this dish spicy?

The heat level comes from the Korean chili flakes (gochugaru), which offer a mild and smoky spiciness. You can adjust the amount or omit it if you prefer a milder meal, and the dish will still be delicious.

Final Thoughts

This Korean Beef Rice Bowl with Radish (Mu-bap) Recipe is one of those genuine comfort dishes that feels like a warm hug after a long day. It’s simple, wholesome, and packed with thoughtful flavors that celebrate Korean cooking in a wonderfully approachable way. I can’t wait for you to try it—you might find it turning into a beloved staple in your kitchen just like I did!