Korean-Style Ground Beef Rice Bowls

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 1 lb lean ground beef (90/10)
• 1/3 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp gochujang paste
• 1 tsp rice vinegar
• 1 tbsp vegetable oil
• 4 cups cooked white rice
• 4 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 cucumber, thinly sliced
• 1 cup shredded carrots
• 4 soft-fried eggs (optional)

Instructions

1. 1In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar until the sugar dissolves. Set the sauce aside.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until hot. Add the ground beef and break it up with a wooden spoon into small crumbles.
3. 3Cook the beef, stirring occasionally, for 6–8 minutes until no pink remains and some edges start to brown and crisp. Drain excess fat if more than 1–remains.
4. 4Pour the prepared sauce over the cooked beef. Stir constantly for 2–3 minutes so the sauce coats every crumble and reduces to a glossy glaze that clings to the meat.
5. 5Taste and adjust heat with an extra pinch of gochujang if desired. Remove the skillet from heat and stir in half of the sliced green onions.
6. 6Warm the cooked rice if needed and divide it evenly among four bowls, fluffing it lightly with a fork.
7. 7Spoon the glazed Korean beef generously over each rice portion. Arrange cucumber slices and shredded carrots on the side of each bowl for crunch and color.
8. 8If using eggs, fry them sunny-side or over-easy in a lightly oiled nonstick pan over medium heat for about 3 minutes until whites are set and yolks remain runny.
9. 9Place one egg on top of each bowl if desired. Finish with the remaining green onions and a sprinkle of toasted sesame seeds.
10. 10Serve immediately while the beef is hot and the rice is steaming, letting diners mix everything together at the table.