Description
This Quick and Easy Korean Ground Beef Bowl is a flavorful, satisfying meal combining tender ground beef cooked in a spicy-sweet Korean-inspired sauce with fluffy white rice, fresh greens, and a perfectly fried egg. Ready in just 25 minutes, it’s a perfect weeknight dinner that packs bold tastes with minimal effort.
Ingredients
Scale
Beef and Sauce
- 1 1/2 pounds ground beef (90% lean)
- 1/3 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons gochujang (Korean chili paste) or sriracha
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons neutral oil, divided
Grains
- 4 cups cooked white rice
Vegetables and Toppings
- 1 cup shredded cabbage or coleslaw mix
- 1 cup chopped kale or baby spinach
- 3 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
Eggs
- 4 large eggs
Instructions
- Cook the Rice: Prepare the rice according to the package instructions if not already cooked. Measure out 4 cups of cooked rice and keep it warm for serving.
- Make the Sauce: In a medium bowl, whisk together soy sauce, brown sugar, gochujang or sriracha, rice vinegar, toasted sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes until the sugar is dissolved and the sauce is smooth.
- Cook the Ground Beef: Heat 1 tablespoon of the neutral oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
- Simmer Beef in Sauce: Drain excess fat if necessary, then pour the prepared sauce over the beef. Stir well and let simmer for 3 to 5 minutes until the sauce thickens slightly and the beef is glossy and well coated.
- Cook the Eggs: While the beef simmers, heat the remaining 1 tablespoon of neutral oil in a nonstick skillet over medium heat. Crack in the eggs and cook sunny side up or over easy until the whites are set and yolks reach your preferred doneness.
- Prepare the Greens: In a small bowl, toss together the shredded cabbage or coleslaw mix with the chopped kale or spinach to mix well and ready for serving.
- Assemble Bowls: Divide about 1 cup of cooked rice evenly into 4 bowls.
- Add Beef and Greens: Spoon the saucy ground beef evenly over the rice in each bowl, then add a handful of the cabbage and greens mixture to one side of each bowl.
- Top with Egg and Garnish: Place one fried egg on top of each bowl. Sprinkle sliced green onions and toasted sesame seeds over the beef and eggs.
- Serve Immediately: Serve the bowls hot, with extra gochujang or red pepper flakes on the side for additional heat if desired.
Notes
- You can substitute ground turkey or chicken for beef for a leaner option.
- Adjust the amount of gochujang or sriracha based on your spice preference.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Leftover sauce makes a great marinade or dipping sauce for other dishes.
- Serve with kimchi for an authentic Korean side.
- Cooking eggs to your liking—sunny side up or over easy—adds a rich yolk that blends with the beef and rice.
