Description
This Korean Ground Beef Bowl is a flavorful and easy-to-make dish featuring savory ground beef, stir-fried vegetables, and perfectly cooked eggs served over short-grain rice. The recipe combines classic Korean ingredients like gochugaru, soy sauce, and sesame oil for an authentic taste that’s ready in just 40 minutes, making it ideal for a quick weeknight dinner.
Ingredients
Scale
Protein & Vegetables
- 1 lb ground beef (80/20 blend recommended)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
Sauces & Seasonings
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon Korean chili flakes (gochugaru), or more to taste
- 1/2 teaspoon black pepper
- Salt and pepper for eggs
Base & Garnishes
- 4 cups cooked short-grain rice
- 2 large eggs
- 2 tablespoons vegetable oil
- 2 scallions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
- Optional: Kimchi, for serving
Instructions
- Cook Ground Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Once fully browned, drain any excess grease from the pan.
- Sauté Aromatics: Push the browned beef to one side of the pan. Add the remaining 1 tablespoon of vegetable oil. Add chopped onion, minced garlic, and minced ginger to the pan and sauté for 3 to 4 minutes until softened and fragrant.
- Stir-Fry Vegetables: Add in the sliced red and green bell peppers, shiitake mushrooms, and julienned carrots. Stir-fry the vegetables for 5 to 7 minutes until they are tender-crisp but still vibrant.
- Combine Sauce Ingredients: Stir in the soy sauce, brown sugar, sesame oil, rice vinegar, Korean chili flakes (gochugaru), and black pepper. Allow the mixture to simmer gently for 2 minutes to meld the flavors.
- Mix Beef and Veggies: Add the cooked ground beef back to the pan and stir to combine everything thoroughly. Taste and adjust seasoning if needed.
- Prepare Eggs: Whisk the eggs with a pinch of salt and pepper until well blended.
- Cook Eggs: Heat a small non-stick skillet over medium heat with a teaspoon of vegetable oil. Pour in the whisked eggs and cook while stirring occasionally until the eggs are set but still moist. Remove from heat and set aside.
- Assemble Bowls: Place 1.5 cups of cooked short-grain rice into each serving bowl.
- Add Beef and Vegetables: Spoon the beef and vegetable mixture evenly over the rice in each bowl.
- Top with Eggs: Add the cooked eggs on top of the beef and vegetable mixture.
- Garnish: Sprinkle sliced scallions and sesame seeds over the bowls. Add extra gochugaru if desired for more heat.
- Serve: Serve the bowls immediately alongside kimchi if you like a tangy, fermented side.
Notes
- Use 80/20 ground beef for the best balance of flavor and moisture.
- Adjust the amount of gochugaru based on your preferred spice level.
- For a vegetarian version, substitute ground beef with crumbled tofu or plant-based mince.
- Make sure to drain excess fat after cooking beef to avoid greasy bowls.
- Short-grain rice works best for authentic texture, but jasmine rice can be used as an alternative.
- The eggs can be cooked sunny-side-up instead of scrambled for a different texture.
- Leftovers store well and can be reheated in a skillet or microwave.
