Description
This Quick and Easy Korean Ground Beef Bowl is a flavorful, comforting dish that combines savory and spicy ground beef with fresh vegetables, topped with a perfectly cooked egg over warm white rice. Ready in just 25 minutes, it’s an ideal weeknight meal that showcases classic Korean flavors with a simple cooking process.
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
Rice
- 4 cups cooked white rice
Vegetables and Toppings
- 4 large eggs
- 3 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- 1 cup shredded cabbage or coleslaw mix
- 1 cup chopped kale or baby spinach
Instructions
- Prepare the Rice: Cook the rice according to package directions, or use pre-cooked rice, measuring out 4 cups to keep 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 optional red pepper flakes until the sugar dissolves and the mixture is smooth.
- Cook the Beef: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add ground beef and cook, breaking into small crumbles, until browned and no longer pink.
- Simmer with Sauce: Drain excess fat if needed, then pour the prepared sauce over the beef. Stir well and let simmer 3–5 minutes until the sauce thickens slightly and coats the beef.
- Cook the Eggs: While beef simmers, heat remaining 1 tablespoon neutral oil in a nonstick skillet over medium heat. Crack in eggs and cook sunny side up or over easy until whites are set and yolks cooked to preference.
- Prepare Vegetables: In a small bowl, toss shredded cabbage and chopped kale or spinach together to mix and set aside.
- Assemble Bowls: Spoon about 1 cup cooked rice into each of 4 bowls.
- Add Beef and Veggies: Divide the saucy ground beef evenly over the rice. Add a handful of the cabbage and greens mixture to one side of each bowl.
- Top with Egg and Garnishes: Place one cooked egg on top of each bowl. Sprinkle sliced green onions and toasted sesame seeds over the beef and eggs.
- Serve: Serve immediately while hot, with extra gochujang or red pepper flakes on the side for additional heat if desired.
Notes
- Use lean ground beef to reduce excess fat and keep the dish lighter.
- Gochujang can be substituted with sriracha for a different but still spicy flavor.
- For a low-carb option, swap white rice with cauliflower rice.
- To make the eggs vegetarian, use plant-based egg substitutes if preferred.
- Add extra veggies like shredded carrots or sliced cucumbers for more crunch and nutrition.
- Leftover beef mixture can be refrigerated up to 3 days and reheated before serving.
