Korean Beef Bowls
Korean Beef Bowls
Ingredients
For the Rice
- 1 cup rice, uncooked
For the Beef Bowls
- 1 pound ground beef
- 1 yellow onion, medium-sized, sliced
For the Sauce
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1/4 cup sriracha
- 1 tablespoon sesame oil
- 3/4 cup beef broth
- 1 teaspoon ginger, heaping, grated
- 1 teaspoon garlic, heaping, grated
- 1 tablespoon cornstarch
For the Fried Eggs
- 2 tablespoons oil
- 2 tablespoons green onion, sliced (green & white parts)
- 1 teaspoon chili crisp
- 4 eggs
For Garnish
- 1/4 cup green onion, sliced, as needed
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
Cook the rice according to package directions. This typically involves rinsing the rice, combining it with water in a pot, bringing to a boil, then reducing heat and simmering until all water is absorbed.
⏱️ 15 min
- 2
While the rice is cooking, heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until it is fully browned and no longer pink. Drain any excess fat.
⏱️ 7 min
- 3
While the beef is cooking, prepare the sauce. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, sesame oil, beef broth, grated ginger, grated garlic, and cornstarch until well combined and smooth.
⏱️ 5 min
- 4
Add the sliced yellow onions and the prepared sauce to the cooked ground beef in the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low and continue to cook, stirring occasionally, until the sauce has thickened and the onions are softened, about 5-7 minutes.
⏱️ 7 min
- 5
For the fried eggs: Heat a separate non-stick skillet over high heat. Add the oil, sliced green onions, and chili crisp. Once the oil is shimmering, crack the eggs directly into the skillet. Cook until the egg whites are set and the yolks are still runny, about 2-3 minutes. For a more steamed egg, add a splash of water to the skillet and immediately cover with a lid for 30-60 seconds.
⏱️ 3 min
- 6
To serve, divide the cooked rice among four bowls. Top each with a generous portion of the Korean beef mixture and a fried egg. Garnish with additional sliced green onion and a sprinkle of sesame seeds.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bowls
For the Rice
- 1 cup rice, uncooked
For the Beef Bowls
- 1 pound ground beef
- 1 yellow onion, medium-sized, sliced
For the Sauce
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1/4 cup sriracha
- 1 tablespoon sesame oil
- 3/4 cup beef broth
- 1 teaspoon ginger, heaping, grated
- 1 teaspoon garlic, heaping, grated
- 1 tablespoon cornstarch
For the Fried Eggs
- 2 tablespoons oil
- 2 tablespoons green onion, sliced (green & white parts)
- 1 teaspoon chili crisp
- 4 eggs
For Garnish
- 1/4 cup green onion, sliced, as needed
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
Cook the rice according to package directions. This typically involves rinsing the rice, combining it with water in a pot, bringing to a boil, then reducing heat and simmering until all water is absorbed.
⏱️ 15 min - 2
While the rice is cooking, heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until it is fully browned and no longer pink. Drain any excess fat.
⏱️ 7 min - 3
While the beef is cooking, prepare the sauce. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, sesame oil, beef broth, grated ginger, grated garlic, and cornstarch until well combined and smooth.
⏱️ 5 min - 4
Add the sliced yellow onions and the prepared sauce to the cooked ground beef in the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low and continue to cook, stirring occasionally, until the sauce has thickened and the onions are softened, about 5-7 minutes.
⏱️ 7 min - 5
For the fried eggs: Heat a separate non-stick skillet over high heat. Add the oil, sliced green onions, and chili crisp. Once the oil is shimmering, crack the eggs directly into the skillet. Cook until the egg whites are set and the yolks are still runny, about 2-3 minutes. For a more steamed egg, add a splash of water to the skillet and immediately cover with a lid for 30-60 seconds.
⏱️ 3 min - 6
To serve, divide the cooked rice among four bowls. Top each with a generous portion of the Korean beef mixture and a fried egg. Garnish with additional sliced green onion and a sprinkle of sesame seeds.
⏱️ 3 min