Korean Beef & Lap Cheong Bowls
Korean Beef & Lap Cheong Bowls
Ingredients
For the Gochujang Sauce
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar, packed
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons water
For the Beef & Lap Cheong
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 4 ounces lap cheong, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
For Serving
- 4 cups cooked white rice, hot
- 2 scallions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 1/2 cup kimchi, for serving (optional)
- 4 fried eggs, for serving (optional)
Instructions
- 1
Prepare the Gochujang Sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, and water until well combined. Set aside.
⏱️ 5 min
- 2
Cook the Lap Cheong: Heat olive oil in a large skillet or wok over medium-high heat. Add the diced lap cheong and cook, stirring occasionally, until it starts to crisp and render its fat, about 3-4 minutes. Remove the lap cheong from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 5 min
- 3
Brown the Ground Beef: Add the ground beef to the same skillet. Break it up with a spoon and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 4
Sauté Aromatics: Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 5
Combine and Sauce: Return the cooked lap cheong to the skillet with the beef and onion mixture. Pour the prepared gochujang sauce over everything and stir to coat evenly. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld.
⏱️ 5 min
- 6
Assemble the Bowls: Divide the hot cooked white rice among four serving bowls. Spoon the Korean beef and lap cheong mixture over the rice. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with kimchi and a fried egg, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef & Lap Cheong Bowls
For the Gochujang Sauce
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar, packed
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons water
For the Beef & Lap Cheong
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 4 ounces lap cheong, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
For Serving
- 4 cups cooked white rice, hot
- 2 scallions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 1/2 cup kimchi, for serving (optional)
- 4 fried eggs, for serving (optional)
Instructions
- 1
Prepare the Gochujang Sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, and water until well combined. Set aside.
⏱️ 5 min - 2
Cook the Lap Cheong: Heat olive oil in a large skillet or wok over medium-high heat. Add the diced lap cheong and cook, stirring occasionally, until it starts to crisp and render its fat, about 3-4 minutes. Remove the lap cheong from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 5 min - 3
Brown the Ground Beef: Add the ground beef to the same skillet. Break it up with a spoon and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 4
Sauté Aromatics: Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 5
Combine and Sauce: Return the cooked lap cheong to the skillet with the beef and onion mixture. Pour the prepared gochujang sauce over everything and stir to coat evenly. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld.
⏱️ 5 min - 6
Assemble the Bowls: Divide the hot cooked white rice among four serving bowls. Spoon the Korean beef and lap cheong mixture over the rice. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with kimchi and a fried egg, if desired.
⏱️ 3 min