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Korean Ground Beef Rice Bowl Recipe Easy Flavorful Gochujang Sauce with Fried Egg

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A quick and flavorful Korean ground beef rice bowl topped with a fried egg and a spicy-sweet gochujang sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (85% lean)
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) fresh ginger, grated or minced
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (12g) brown sugar
  • 1 tablespoon (15g) gochujang (Korean chili paste)
  • 1 teaspoon (5ml) toasted sesame oil
  • 4 green onions, thinly sliced
  • 4 cups cooked white rice (short grain or jasmine)
  • 4 eggs
  • Sesame seeds (optional, for garnish)
  • 1 teaspoon (5ml) vegetable oil (for cooking beef and eggs)

Instructions

  1. Cook the rice: If not already prepared, cook 1 cup (195g) of white rice according to package instructions (about 15-20 minutes). Fluff and keep warm.
  2. Prepare the sauce: In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 tablespoon gochujang. Stir until smooth and set aside.
  3. Cook the beef: Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook for about 5 minutes until browned and starting to crisp.
  4. Add aromatics: Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. Combine sauce and beef: Pour the prepared sauce over the beef. Stir well to coat all the meat. Continue cooking for 2-3 minutes so the sauce thickens slightly and caramelizes on the beef.
  6. Finish with sesame oil: Remove from heat and drizzle toasted sesame oil over the beef. Toss to combine. Taste and adjust seasoning if needed.
  7. Fry the eggs: In a separate non-stick pan, heat a bit of oil over medium heat. Crack in eggs, cooking sunny side up until whites are set but yolks remain runny (about 3-4 minutes). Season lightly with salt.
  8. Assemble bowls: Divide cooked rice into bowls. Spoon the beef mixture over the top. Add a fried egg on each bowl, then sprinkle sliced green onions and sesame seeds for garnish.

Notes

If you like your eggs less runny, cover the pan with a lid for the last minute of cooking. If the sauce is too thick, add a splash of water or broth to loosen it. Browning the beef well adds deeper flavor. Use moderate heat when cooking garlic to avoid burning. Fresh eggs at room temperature cook more evenly. For gluten-free, substitute soy sauce with tamari or coconut aminos. Ground turkey or chicken can be used as a leaner alternative. Leftovers store well for up to 3 days if beef and rice are kept separately; fry fresh eggs when serving leftovers.

Nutrition

Keywords: Korean ground beef, rice bowl, gochujang sauce, fried egg, quick dinner, easy recipe, weeknight meal, spicy, savory

Find it online: https://sparklespoon.com/korean-ground-beef-rice-bowl-recipe-easy-flavorful-gochujang-sauce-with-fried-egg/