Korean Beef Rice Bowl

Ingredients

• 1 lb ground beef (Break down very finely while cooking.)
• salt (To taste; use lightly because the soy sauce is salty.)
• black pepper (To taste.)
• 1 cup jasmine rice (Uncooked.)
• 1 cup water (For cooking the rice.)
• 0.5 cup soy sauce
• 3 cloves garlic (Finely chopped.)
• 1 tsp sesame oil
• 0.25 cup brown sugar
• green onion (Sliced, for topping; estimated 2 green onions.)
• 1 large egg (Fry until the white is set and the yolk remains runny.)
• 1 tbsp canola oil (For frying the egg.)

Steps

1. 1

   Rinse the jasmine rice until the water runs mostly clear. Combine the rice and 1 cup water in a saucepan, bring to a boil, then cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes before fluffing.

2. 2

   While the rice cooks, whisk together the soy sauce, sesame oil, finely chopped garlic, and brown sugar in a bowl until the sugar is mostly dissolved and the sauce is evenly combined.

3. 3

   Heat a large skillet over medium-high heat. Add the ground beef and break it down very finely with a spatula as it cooks, stirring frequently until browned and no longer pink, about 6–8 minutes.

4. 4

   Pour the soy sauce mixture into the skillet with the browned beef. Stir thoroughly to coat the meat, then continue cooking over medium-high heat until the sauce thickens noticeably and clings to the beef, about 3–5 minutes.

5. 5

   Season the beef with salt and black pepper to taste, keeping the salt modest because the soy sauce already contributes substantial saltiness.

6. 6

   Heat the canola oil in a nonstick skillet over medium heat. Crack in the egg and fry until the white is fully set and the yolk is still runny, about 2–3 minutes. If needed, cover the skillet briefly to set the top without flipping the egg.

7. 7

   Divide the steamed rice among serving bowls. Spoon the saucy Korean beef over or beside the rice, top each bowl with the fried egg and sliced green onion, and serve immediately.

Notes

The transcript emphasizes breaking the beef down very finely, cooking the sauce over medium-high heat until it thickens, and keeping the fried egg yolk runny. Serve immediately for the best egg texture.

Nutrition per serving

• main
• rice bowl
• ground beef
• East Asian
• stovetop
• quick dinner
• comfort food