Description
This Korean Ground Beef Bowl is a quick, flavorful, and easy-to-make dish perfect for a weeknight dinner. Featuring a savory-sweet ground beef stir-fry with fresh vegetables, aromatic spices, and a perfectly cooked egg over steamed short-grain rice, this bowl offers the authentic taste of Korean flavors with minimal effort. Garnished with scallions, sesame seeds, and served with optional kimchi, it’s a satisfying and wholesome meal in just 40 minutes.
Ingredients
Scale
Protein and Meat
- 1 lb ground beef (80/20 blend recommended)
- 2 large eggs
Vegetables
- 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
- 2 scallions, thinly sliced (for garnish)
Pantry and Sauces
- 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
- 4 cups cooked short-grain rice
- 2 tablespoons vegetable oil
- Salt and pepper (for seasoning eggs)
Optional
- Kimchi, for serving
- Sesame seeds, for garnish
Instructions
- Brown the 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 with a spoon, until browned. Drain off any excess grease to avoid sogginess.
- Sauté Aromatics: Push the beef to the side of the pan. Add the remaining 1 tablespoon of vegetable oil. Add the finely chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until the aromatics are softened and fragrant.
- Cook the Vegetables: Add the thinly sliced red and green bell peppers, sliced shiitake mushrooms, and julienned carrots to the pan. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp, maintaining a slight bite for texture.
- Add Seasonings and Simmer: Stir in soy sauce, brown sugar, sesame oil, rice vinegar, Korean chili flakes (gochugaru), and black pepper. Allow the mixture to simmer for 2 minutes so the flavors meld together.
- Combine Beef and Vegetables: Add the cooked ground beef back into the vegetable mixture and stir thoroughly to combine all ingredients evenly. Taste and adjust seasoning if necessary.
- Prepare Scrambled Eggs: Whisk the eggs with a pinch of salt and pepper. Heat a small non-stick skillet over medium heat with a teaspoon of vegetable oil. Pour in the eggs and cook, stirring occasionally, until they are set but still slightly moist. Remove from heat and set aside.
- Assemble the Bowls: Place 1.5 cups of cooked short-grain rice into each serving bowl. Top the rice with the beef and vegetable mixture, then add a portion of the scrambled eggs on top.
- Garnish and Serve: Sprinkle the bowls with thinly sliced scallions and sesame seeds. Add extra gochugaru if desired for more heat. Serve immediately with kimchi on the side for added flavor and authenticity.
Notes
- Use an 80/20 ground beef blend for the best flavor and moisture balance.
- Ensure to drain excess grease from the beef to keep the dish from becoming oily.
- Adjust gochugaru according to your preferred spice level.
- Short-grain rice is traditional and works best to hold the sauce and ingredients together.
- Kimchi adds a nice tangy crunch and authentic Korean flavor but can be omitted for a milder taste.
- To make this dish gluten-free, use tamari or gluten-free soy sauce.
