Description
Discover a quick, flavorful Korean ground beef and rice bowls with egg—perfect for busy nights and packed with savory goodness.
Ingredients
Scale
- 1 lb (450 g) ground beef (80 % lean)
- 2 Tbsp vegetable oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- ¼ cup soy sauce (low‑sodium)
- 2 Tbsp gochujang (Korean red pepper paste)
- 2 Tbsp brown sugar
- 1 Tbsp sesame oil
- ½ cup water
- 2 cups cooked white rice (or jasmine rice), warm
- 4 large eggs
- 2 Tbsp toasted sesame seeds
- 2 green onions, sliced thinly
- Optional garnish: thinly sliced cucumber or kimchi
Instructions
- Prep the rice. If you haven’t cooked it yet, rinse 1 cup of rice, combine with 1 ½ cups water, and simmer covered for 15 minutes. Fluff and keep warm.
- Sauté aromatics. Heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat. Add the diced onion and cook 3‑4 minutes until translucent.
- Add garlic and ginger. Stir in the minced garlic and grated ginger; sauté another 30 seconds until fragrant.
- Brown the beef. Push the aromatics to the side and add the ground beef. Break it up with a spatula and cook 5‑6 minutes, stirring occasionally, until no pink remains.
- Build the sauce. Reduce heat to medium and pour in the soy sauce, gochujang, brown sugar, sesame oil, and ½ cup water. Stir well to coat the meat. Let the mixture simmer 3‑4 minutes, allowing the sauce to thicken slightly. Taste and adjust salt or heat if needed.
- Fry the eggs. In a separate non‑stick pan, heat a drizzle of oil over medium heat. Crack the eggs one at a time, being careful not to break the yolks. Cook 2‑3 minutes for sunny‑side‑up, or longer if you prefer a firmer yolk.
- Assemble the bowls. Divide the warm rice among four bowls. Spoon the glossy beef mixture over the rice, spreading evenly.
- Top with egg. Place one fried egg on each bowl. The runny yolk will mingle with the sauce, creating a luscious coating.
- Finish with garnish. Sprinkle toasted sesame seeds and sliced green onions over each bowl. Add cucumber slices or a spoonful of kimchi if you like extra crunch and tang.
- Serve immediately. Enjoy while hot; the contrast of the silky yolk and the spicy‑sweet beef is pure comfort.
Notes
- Use fresh ginger. It adds brightness that powdered ginger can’t match.
- Don’t over‑cook the egg. A runny yolk is key to turning the sauce into a silky glaze.
- Adjust heat. If you prefer milder flavor, reduce the gochujang to 1 Tbsp or omit it entirely.
- Warm the rice. Cold rice can make the bowl feel heavy; a quick microwave or steam revives its fluffiness.
- Make ahead. Cook the beef sauce a day ahead and store it in the fridge. Reheat gently and add fresh rice and eggs when ready to serve.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Beef recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: korean ground beef and rice bowls with egg