Korean-Style Ground Beef Rice

Ingredients

• 2 合 short-grain white rice (Wash before using; 2 cups is approximately 300 g of dry rice.)
• 200 g ground beef
• 100 g bean sprouts (Approximately 1/2 bag.)
• 0.5 carrot (Julienned; approximately 75 g for 1/2 carrot.)
• 0.5 onion (Thinly sliced; approximately 100 g for 1/2 onion.)
• 5 tbsp yakiniku sauce
• 2 tsp soy sauce
• 1 tbsp gochujang
• 2 tsp granulated chicken stock powder
• 2 tsp sesame oil
• 1 tsp grated garlic
• water (Add to the rice cooker’s 2-cup line, then remove approximately 3 tbsp (45 ml) before cooking.)
• 3 egg yolks (Use 2–4 yolks, according to preference.)
• white sesame seeds (To taste; estimated garnish amount is approximately 6 g.)
• green onion (To taste; sliced for garnish. Estimated garnish amount is approximately 10 g.)

Steps

1. 1

   Wash the rice and place it in the inner pot of a rice cooker. Julienne the carrot and thinly slice the onion.

2. 2

   Add the yakiniku sauce, soy sauce, gochujang, chicken stock powder, sesame oil, and grated garlic to the rice cooker with the washed rice.

3. 3

   Add water to the cooker’s 2-cup line, then remove about 3 tbsp (45 ml). Stir gently so the seasonings are distributed without disturbing the rice too much.

4. 4

   Place the ground beef, sliced onion, julienned carrot, and bean sprouts on top of the seasoned rice. Do not mix the meat and vegetables into the rice before cooking.

5. 5

   Run the rice cooker’s normal white-rice cycle. The beef should be fully cooked and the rice tender when the cycle ends.

6. 6

   After cooking finishes, leave the rice cooker on Keep Warm for 10–15 minutes. This helps deepen the toasted, savory flavor and encourages a little browning at the bottom.

7. 7

   Open the cooker and mix the rice, beef, and vegetables thoroughly so the beef and seasonings are evenly distributed throughout.

8. 8

   Spoon the rice into bowls. Top each serving with egg yolk, white sesame seeds, and sliced green onion, then serve immediately.

Notes

The recipe intentionally uses slightly less water than the normal 2-cup rice-cooker level to make a more flavorful, lightly toasted bottom. The egg yolk can be mixed into the hot rice for a rich, mellow finish. Use pasteurized egg yolks if preferred.

Nutrition per serving

• main
• rice-cooker
• Japanese-inspired
• Korean-inspired
• beef
• one-pot
• comfort food
• family-style