Korean · Dinner
Ground Beef and Egg Rice Bowl
Korean-style ground beef simmered in a garlic, ginger, soy and gochujang glaze, spooned over steamed rice with a fried egg, quick-pickled cucumber and scallion. The runny yolk mixes into the beef for richness, while sesame oil and toasted sesame seeds finish the bowl with nutty depth and gentle heat.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
643Calories
37.9gProtein
36.1gFat
40.4gCarbs
9.8gSugar
2.4gFiber
1441mgSodium
368mgChol
12.5gSat Fat
680mgPotassium
82mgCalcium
5mgIron
3.4mcgVitamin B12
7.1mgVitamin C
protein-rich
sweet-heat
thirty-min-meals
Instructions
1
Prep
Mince the garlic and grate the ginger. Slice the cucumber and scallion; toss cucumber with rice vinegar to quick-pickle.
2
Sauté
Heat sesame oil in a skillet over medium heat. Cook garlic and ginger for 30 seconds until fragrant. Add beef, breaking it apart, and cook over medium-high heat for 5 minutes until no pink remains.
3
Simmer
Stir gochujang, soy sauce and brown sugar into the beef. Simmer over medium-low heat for 2 minutes until the sauce clings glossily to the meat.
4
Fry
Heat vegetable oil in a separate small pan over medium heat. Fry the egg for 2–3 minutes until the white is set and edges turn golden while the yolk stays runny.
5
Plate
Spoon rice into a bowl. Top with glazed beef, fried egg and drained pickled cucumber. Scatter scallion and sesame seeds over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground beef
- 1 1/3 cup220g cooked white rice
- 22 large eggs
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp sesame oil, plus extra for frying the egg
- 11 cucumber (about 45g)
- 2 tsp2 tsp rice vinegar
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp vegetable oil, for the pan
