Name: Korean Beef Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 3 tablespoons low-sodium soy sauce; 2 tablespoons gochujang; 2 tablespoons brown sugar; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 tablespoons water; 4 cloves garlic, finely minced; 1 teaspoon fresh ginger, finely grated; ½ teaspoon gochugaru (optional); ¼ teaspoon white pepper; 1 lb (450g) lean ground beef; 1 tablespoon vegetable or avocado oil; 4 spring onions (white parts for cooking, green parts for garnish); 2 cups jasmine rice, cooked and kept warm; 1 English cucumber, thinly sliced; 1 medium carrot, julienned; 2 tablespoons rice vinegar (for salad); 1 teaspoon sesame oil (for salad); ½ teaspoon sugar (for salad); ½ teaspoon salt (for salad); 4 eggs, fried sunny side up or soft-boiled; 2 tablespoons toasted sesame seeds; Sliced spring onion greens; Extra gochujang for serving; Kimchi (optional)

Description

A quick and delicious Korean beef bowl featuring ground beef cooked in a savory sauce and served over jasmine rice with pickled cucumbers and a fried egg.

Ingredients

Scale

3 tablespoons low-sodium soy sauce
2 tablespoons gochujang
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons water
4 cloves garlic, finely minced
1 teaspoon fresh ginger, finely grated
½ teaspoon gochugaru (optional)
¼ teaspoon white pepper
1 lb (450g) lean ground beef
1 tablespoon vegetable or avocado oil
4 spring onions (white parts for cooking, green parts for garnish)
2 cups jasmine rice, cooked and kept warm
1 English cucumber, thinly sliced
1 medium carrot, julienned
2 tablespoons rice vinegar (for salad)
1 teaspoon sesame oil (for salad)
½ teaspoon sugar (for salad)
½ teaspoon salt (for salad)
4 eggs, fried sunny side up or soft-boiled
2 tablespoons toasted sesame seeds
Sliced spring onion greens
Extra gochujang for serving
Kimchi (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make the quick pickle first. Combine sliced cucumber and julienned carrot in a bowl. Add rice vinegar, sesame oil, sugar, and salt. Toss well and let sit.
Mix the sauce by combining soy sauce, gochujang, brown sugar, rice vinegar, water, minced garlic, grated ginger, gochugaru, and white pepper in a bowl. Whisk until smooth.
Brown the beef in a hot skillet with oil and white parts of spring onion for 4-5 minutes.
Add the sauce to the browned beef and simmer until thickened for 3-5 minutes.
Finish by stirring in toasted sesame oil off the heat.
Fry the eggs in a separate pan until the white is set and yolk is runny.
Build the bowl with jasmine rice, beef, pickled salad, and fried egg. Garnish with sesame seeds and spring onion greens.

Notes

For meal prep, the beef can be stored in the fridge for 4 days and reheated quickly. The pickled cucumber improves with time.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 10g
Sodium: 750mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 30g
Cholesterol: 180mg