BBQ Beef Rice Bowl
BBQ Beef Rice Bowl
Ingredients
For the BBQ Beef
- 350 g beef mince, 5% fat
- 2 garlic, cloves, grated
- 1 teaspoon grated ginger
- 3 tablespoons soy sauce
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons water
- as needed oil
For the Rice
- 120 g white rice, uncooked
- 195 ml water
- a pinch salt
For Serving
- 2 eggs
- as needed spring onions, sliced
- as needed sesame seeds
Instructions
- 1
Wash the white rice thoroughly. Place the washed rice into a saucepan with 195 ml of water and a pinch of salt. Bring the mixture to a light boil over medium-high heat.
⏱️ 5 min
- 2
Once boiling, reduce the heat to low, cover the saucepan with a lid, and cook for 12-14 minutes, or until all the water is absorbed. Once cooked, remove from heat but leave the lid on and allow the rice to steam and rest for an additional 10 minutes. Do not lift the lid during this time.
⏱️ 24 min
- 3
While the rice is cooking and resting, heat a large frying pan over high heat. Add a little oil to the pan, then add the 350 grams of minced beef. Leave the beef untouched for 1-2 minutes to allow it to brown properly and develop a crust.
⏱️ 4 min
- 4
After browning, break up the beef with a wooden spoon and continue cooking until it is deeply golden and slightly crispy, ensuring as much water as possible is cooked out.
⏱️ 5 min
- 5
Add the grated garlic and grated ginger directly into the pan with the browned beef. Cook for about 30 seconds until they become fragrant.
⏱️ 1 min
- 6
Stir in the soy sauce, gochujang, rice vinegar, honey, sesame oil, and 2 tablespoons of water into the beef mixture. Let the sauce bubble and reduce for 1–2 minutes until it becomes sticky and glossy, coating the beef.
⏱️ 3 min
- 7
In a separate pan, crack and fry the 2 eggs over medium-high heat to your liking. A runny yolk is recommended, and the egg should be fried until the bottom is nice and crispy.
⏱️ 3 min
- 8
Spoon the cooked white rice into individual bowls. Top the rice generously with the sticky Korean BBQ beef. Place a fried egg on top of the beef. Finish the dish by garnishing with sliced spring onions and a sprinkle of sesame seeds. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Beef Rice Bowl
For the BBQ Beef
- 350 g beef mince, 5% fat
- 2 garlic, cloves, grated
- 1 teaspoon grated ginger
- 3 tablespoons soy sauce
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons water
- as needed oil
For the Rice
- 120 g white rice, uncooked
- 195 ml water
- a pinch salt
For Serving
- 2 eggs
- as needed spring onions, sliced
- as needed sesame seeds
Instructions
- 1
Wash the white rice thoroughly. Place the washed rice into a saucepan with 195 ml of water and a pinch of salt. Bring the mixture to a light boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce the heat to low, cover the saucepan with a lid, and cook for 12-14 minutes, or until all the water is absorbed. Once cooked, remove from heat but leave the lid on and allow the rice to steam and rest for an additional 10 minutes. Do not lift the lid during this time.
⏱️ 24 min - 3
While the rice is cooking and resting, heat a large frying pan over high heat. Add a little oil to the pan, then add the 350 grams of minced beef. Leave the beef untouched for 1-2 minutes to allow it to brown properly and develop a crust.
⏱️ 4 min - 4
After browning, break up the beef with a wooden spoon and continue cooking until it is deeply golden and slightly crispy, ensuring as much water as possible is cooked out.
⏱️ 5 min - 5
Add the grated garlic and grated ginger directly into the pan with the browned beef. Cook for about 30 seconds until they become fragrant.
⏱️ 1 min - 6
Stir in the soy sauce, gochujang, rice vinegar, honey, sesame oil, and 2 tablespoons of water into the beef mixture. Let the sauce bubble and reduce for 1–2 minutes until it becomes sticky and glossy, coating the beef.
⏱️ 3 min - 7
In a separate pan, crack and fry the 2 eggs over medium-high heat to your liking. A runny yolk is recommended, and the egg should be fried until the bottom is nice and crispy.
⏱️ 3 min - 8
Spoon the cooked white rice into individual bowls. Top the rice generously with the sticky Korean BBQ beef. Place a fried egg on top of the beef. Finish the dish by garnishing with sliced spring onions and a sprinkle of sesame seeds. Serve immediately and enjoy!
⏱️ 2 min