Korean BBQ Beef Rice Bowl

Ingredients

• 350 g 5% fat beef mince
• 2 garlic (cloves, grated)
• 1 tsp ginger (grated)
• 3 tbsp soy sauce
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 tbsp water
• 120 g white rice (uncooked)
• 195 ml water (for cooking the rice)
• salt (a pinch)
• neutral cooking oil (a little, for frying the beef)
• 2 eggs (fry to your liking; runny yolks recommended)
• spring onions (sliced, for topping; amount not specified)
• sesame seeds (for topping; amount not specified)

Steps

1. 1

   Wash the rice, then place it in a saucepan with 195 ml water and a pinch of salt.

2. 2

   Bring the rice to a light boil. Cover with a lid and cook for 12–14 minutes.

3. 3

   When the rice is cooked, leave the lid on and let it steam and rest for 10 minutes.

4. 4

   Heat a large frying pan over high heat. Add a little neutral oil, then add the beef mince. Leave it untouched for 1–2 minutes to brown.

5. 5

   Break up the beef and continue frying until it is deeply golden and slightly crispy.

6. 6

   Add the grated garlic and ginger to the beef. Cook for about 30 seconds, until fragrant.

7. 7

   Stir in the soy sauce, gochujang, rice vinegar, honey, sesame oil, and 2 tablespoons water.

8. 8

   Let the mixture bubble and reduce for 1–2 minutes, until sticky and glossy.

9. 9

   In a separate pan, fry the eggs to your liking; runny yolks are recommended. The transcript suggests cooking over high heat until the bottoms are crispy.

10. 10

    Spoon the rice into bowls. Top with the sticky beef and fried eggs, then finish with sliced spring onions and sesame seeds. Serve.

Notes

The amount of spring onion, sesame seeds, and frying oil is not specified. The author recommends runny egg yolks; the transcript suggests crisping the egg bottoms. Rice vinegar is listed in the ingredients and spoken method, though omitted from the written sauce-stirring step.

Nutrition per serving

• dinner
• main course
• Korean-inspired
• beef
• rice bowl
• high-protein
• pan-fried