Description
This Quick and Easy Korean Ground Beef Bowl is a flavorful and satisfying meal perfect for busy weeknights. Ground beef is cooked and simmered in a savory-sweet Korean-inspired sauce made with soy sauce, gochujang, garlic, and ginger, then served over warm white rice and topped with fresh greens, a fried egg, green onions, and toasted sesame seeds for a delicious balance of textures and flavors.
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
Base and Vegetables
- 4 cups cooked white rice
- 1 cup shredded cabbage or coleslaw mix
- 1 cup chopped kale or baby spinach
- 3 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
Toppings
- 4 large eggs
Instructions
- Prepare Rice: Cook the rice according to package directions if not already prepared. Measure out 4 cups of cooked rice and keep warm for serving.
- Make the Sauce: In a medium bowl, whisk together soy sauce, brown sugar, gochujang or sriracha, rice vinegar, toasted sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes until sugar dissolves and the sauce is smooth.
- Cook Ground Beef: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small crumbles, until browned and no longer pink.
- Simmer Beef with Sauce: Drain excess fat if needed. Pour prepared sauce over the beef, stir well, and let simmer for 3 to 5 minutes until slightly thickened and beef is glossy and well coated.
- Cook Eggs: While beef simmers, heat remaining 1 tablespoon neutral oil in a nonstick skillet over medium heat. Crack in eggs and cook sunny side up or over easy until whites set and yolks cooked to liking.
- Prepare Greens: In a small bowl, toss together shredded cabbage and chopped kale or spinach to mix evenly.
- Assemble Bowls: Spoon about 1 cup cooked rice into each of 4 serving bowls.
- Add Beef and Greens: Divide saucy ground beef evenly over the rice in each bowl, then add a handful of the cabbage and greens mixture to one side of each bowl.
- Top with Egg and Garnish: Place one fried egg on top of each bowl. Sprinkle sliced green onions and toasted sesame seeds over the beef and egg.
- Serve: Serve immediately while hot. Offer extra gochujang or red pepper flakes on the side for added heat if desired.
Notes
- Use gochujang for authentic Korean flavor or sriracha for a milder spiciness.
- Adjust red pepper flakes according to your preferred heat level.
- Leftover rice works well to save preparation time.
- Substitute kale or spinach with any preferred leafy greens.
- For a lower-fat option, use leaner ground beef or ground turkey.
- Cook eggs to preferred doneness; fried or poached eggs also work.
