Korean-Inspired Beef Bowls

Ingredients

• 1 1/2 lb lb Lean ground beef
• 3 clove Garlic cloves, minced
• 1 tbsp tbsp Fresh ginger, finely grated
• 3 tbsp tbsp Low-sodium soy sauce
• 1 1/2 tbsp tbsp Gochujang
• 1 tbsp tbsp Brown sugar or honey
• 1 tbsp tbsp Rice vinegar
• 1 tsp tsp Toasted sesame oil
• 1 cup cup Uncooked jasmine rice
• 1 whole English cucumber, thinly sliced
• 1 cup cup Shredded carrots
• 4 whole Large eggs
• 2 whole Scallions, thinly sliced
• 1 tsp tsp Sesame seeds
• 1 tsp tsp Neutral oil

Instructions

1. Cook jasmine rice according to package directions.
2. Whisk soy sauce, gochujang, brown sugar or honey, rice vinegar and sesame oil together.
3. Heat a large skillet over medium-high heat. Add ground beef. Cook until browned, breaking it into bite-sized crumbles.
4. Drain excessive rendered fat if necessary. Add garlic and ginger. Cook approximately 30 seconds.
5. Add sauce mixture. Toss thoroughly. Cook another 2-3 minutes until the sauce becomes glossy and coats the beef.
6. Heat a separate nonstick skillet with a small amount of neutral oil. Fry eggs to preferred doneness.
7. Divide rice among four bowls. Add beef, cucumber and carrots. Top each bowl with one fried egg.
8. Finish with scallions and sesame seeds.

Nutrition

Chef's Notes

This is intentionally labeled Korean-inspired rather than presented as a traditional Korean dish. Gochujang provides heat, sweetness and fermented depth, so taste before adding additional salt. Food safety: Cook ground beef to 160°F and cook eggs to desired doneness.

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