Description
This Korean Ground Beef Bowl combines tender ground beef simmered in a garlicky soy glaze with fluffy white rice, crisp cucumber slices, and a perfectly fried egg. It’s quick, balanced, and packed with umami flavor—perfect for weeknight dinners.
Ingredients
1 cup white short-grain rice
1 pound ground beef
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 teaspoon freshly grated ginger
2 Persian cucumbers, thinly sliced
2 eggs
1 tablespoon vegetable oil (for frying eggs)
2 tablespoons sliced green onions
1 teaspoon sesame seeds
Optional: chili garlic sauce or kimchi for serving
Instructions
1. Cook the rice according to package instructions. Once done, let it rest covered for 10 minutes.
2. While rice cooks, heat a skillet over medium-high heat and add ground beef. Brown it without overcrowding the pan.
3. Once browned, add soy sauce, brown sugar, sesame oil, garlic, and ginger directly into the beef. Stir and simmer for 2–3 minutes until the sauce thickens and clings to the meat. Remove from heat.
4. In another skillet, heat vegetable oil and fry the eggs until whites are set and yolk is runny.
5. Slice cucumbers thinly and set aside.
6. Assemble bowls with rice on the bottom, beef on one side, cucumbers on the other, and a fried egg in the center.
7. Garnish with green onions and sesame seeds. Serve with chili garlic sauce or kimchi if desired.
Notes
Use short-grain or sushi rice for the best texture.
Make the egg fresh every time—don’t store cooked eggs.
Keep beef, rice, and toppings separate when storing leftovers for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 210mg
Keywords: Korean beef bowl, quick rice bowl, weeknight dinner