Description
A quick and flavorful Korean Ground Beef Bowl featuring savory marinated beef, fresh greens, and fried eggs served over warm white rice. This easy 25-minute recipe balances sweet, spicy, and tangy flavors with nutritious vegetables, perfect for a satisfying weeknight meal.
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)
Other Components
- 4 cups cooked white rice
- 2 tablespoons neutral oil, divided
- 4 large eggs
- 3 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- 1 cup shredded cabbage or coleslaw mix
- 1 cup chopped kale or baby spinach
Instructions
- Cook Rice: Prepare the rice according to package directions or use already cooked rice, measuring 4 cups and keeping it warm for serving.
- Prepare 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 sauce is smooth.
- Brown Beef: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add ground beef, breaking it into small pieces, and cook until browned and no longer pink.
- Simmer Beef in Sauce: Drain excess fat if necessary. Pour the prepared sauce over the beef and stir well. Let it simmer for 3 to 5 minutes until sauce thickens slightly and beef is glossy and well coated.
- Cook Eggs: In a nonstick skillet, heat the remaining 1 tablespoon of neutral oil over medium heat. Crack in eggs and cook sunny side up or over easy until whites are set and yolks reach desired doneness.
- Prepare Greens: In a small bowl, toss together shredded cabbage and chopped kale or spinach, setting aside for assembly.
- Assemble Bowls: Spoon about 1 cup of cooked rice into each of 4 serving bowls.
- Add Beef and Greens: Divide the saucy ground beef evenly over the rice. 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, then sprinkle with sliced green onions and toasted sesame seeds.
- Serve: Serve immediately while hot. Offer extra gochujang or red pepper flakes on the side for added heat if desired.
Notes
- Use lean ground beef to reduce excess fat and keep the dish lighter.
- Adjust the amount of gochujang or sriracha depending on your preferred spice level.
- Rice can be replaced with brown rice or cauliflower rice for a healthier option.
- Vegetables like kale or spinach add freshness and nutrients; feel free to substitute with other greens.
- Frying eggs can be tailored to personal preference: over easy, sunny side up, or even scrambled.
- Leftover bowls can be refrigerated and reheated for a quick meal the next day.
