Description
This Quick and Easy Korean Ground Beef Bowl is a flavorful and satisfying meal that combines savory ground beef cooked in a spicy-sweet sauce with fresh greens and a fried egg over warm white rice. Ready in just 25 minutes, it’s perfect for a fast weeknight dinner or a tasty lunch, showcasing classic Korean flavors 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
Rice
- 4 cups cooked white rice
Eggs and Garnishes
- 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 the package directions or use pre-cooked rice. Measure out 4 cups of the cooked rice and keep it warm for serving.
- Make the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, gochujang or sriracha, rice vinegar, toasted sesame oil, minced garlic, grated fresh ginger, black pepper, and red pepper flakes until the sugar dissolves and the sauce is smooth.
- Cook the Ground Beef: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the ground beef and cook it, breaking it into small crumbles, until browned and no longer pink.
- Simmer with Sauce: Drain any excess fat from the beef, then pour the prepared sauce over it. Stir well and let the mixture 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 them sunny side up or over easy until the whites are set and the yolks reach your preferred doneness.
- Prepare the Greens: In a small bowl, toss together the shredded cabbage and chopped kale or spinach to combine and ready them for the bowls.
- Assemble the Bowls – Rice: Spoon about 1 cup of cooked rice into each of 4 serving bowls.
- Assemble the Bowls – Beef and Greens: Divide the saucy ground beef evenly over the rice, then add a handful of the cabbage and greens mixture to one side of each bowl.
- Top with Eggs and Garnish: Place one fried egg on top of each bowl. Sprinkle the sliced green onions and toasted sesame seeds over the beef and egg for extra flavor and texture.
- Serve: Serve the bowls immediately while hot. Offer extra gochujang or red pepper flakes on the side for those who want additional spice.
Notes
- You can substitute white rice with brown rice or cauliflower rice for a healthier option.
- Adjust the amount of gochujang or sriracha based on your preferred spice level.
- Using lean ground beef reduces excess grease, but you can also use ground turkey or chicken as alternatives.
- For a vegetarian twist, replace ground beef with crumbled tofu or tempeh and use vegetarian-friendly sauce ingredients.
- To save time, prepare the rice and sauce in advance.
