Korean Beef Rice Bowls
Korean Beef Rice Bowls
Ingredients
For the Korean Beef
- 1 pound ground beef
- to taste salt
- to taste black pepper
- 1/4 cup low sodium soy sauce
- 3 garlic, finely chopped
- 1 teaspoon sesame oil
- 1/4 cup brown sugar
For the Rice and Toppings
- 1 cup jasmine rice
- 1 cup water
- 1 tablespoon canola oil
- 4 large egg
- 2 green onion, sliced, for garnish
Instructions
- 1
In a large skillet or pan, brown the ground beef over medium-high heat. Use a spoon or spatula to break the beef into very fine pieces as it cooks. Season with salt and pepper to taste.
⏱️ 8 min
- 2
While the beef is cooking, prepare the sauce. In a small bowl, whisk together the low sodium soy sauce, finely chopped garlic, sesame oil, and brown sugar until well combined.
⏱️ 3 min
- 3
Once the beef is fully browned and no longer pink, drain any excess fat from the pan. Pour the prepared sauce mixture over the beef and stir well to coat. Continue to cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef.
⏱️ 5 min
- 4
In a small saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min
- 5
While the rice is cooking, heat canola oil in a separate non-stick skillet over medium heat. Crack an egg into the pan and fry until the whites are set but the yolk remains runny. Season with a pinch of salt and pepper. Repeat for the remaining eggs.
⏱️ 4 min
- 6
To assemble the bowls, divide the cooked jasmine rice among four serving bowls. Top each bowl with a generous portion of the Korean beef. Place a fried egg on top of the beef and garnish with sliced green onions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Korean Beef
- 1 pound ground beef
- to taste salt
- to taste black pepper
- 1/4 cup low sodium soy sauce
- 3 garlic, finely chopped
- 1 teaspoon sesame oil
- 1/4 cup brown sugar
For the Rice and Toppings
- 1 cup jasmine rice
- 1 cup water
- 1 tablespoon canola oil
- 4 large egg
- 2 green onion, sliced, for garnish
Instructions
- 1
In a large skillet or pan, brown the ground beef over medium-high heat. Use a spoon or spatula to break the beef into very fine pieces as it cooks. Season with salt and pepper to taste.
⏱️ 8 min - 2
While the beef is cooking, prepare the sauce. In a small bowl, whisk together the low sodium soy sauce, finely chopped garlic, sesame oil, and brown sugar until well combined.
⏱️ 3 min - 3
Once the beef is fully browned and no longer pink, drain any excess fat from the pan. Pour the prepared sauce mixture over the beef and stir well to coat. Continue to cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef.
⏱️ 5 min - 4
In a small saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min - 5
While the rice is cooking, heat canola oil in a separate non-stick skillet over medium heat. Crack an egg into the pan and fry until the whites are set but the yolk remains runny. Season with a pinch of salt and pepper. Repeat for the remaining eggs.
⏱️ 4 min - 6
To assemble the bowls, divide the cooked jasmine rice among four serving bowls. Top each bowl with a generous portion of the Korean beef. Place a fried egg on top of the beef and garnish with sliced green onions. Serve immediately.
⏱️ 3 min