Description
This Korean Ground Beef Bowl is a flavorful and easy-to-make dish combining savory ground beef, vibrant vegetables, and a deliciously seasoned rice base. Infused with Korean spices like gochugaru and complemented by a soft scrambled egg topping, it’s perfect for a quick weeknight dinner. Serve with kimchi for an authentic touch.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (80/20 blend recommended)
- 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
- 4 cups cooked short-grain rice
- 2 large eggs
Sauce & Seasonings
- 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
Oils & Garnishes
- 2 tablespoons vegetable oil
- 2 scallions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
- Optional: Kimchi, for serving
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 keep the dish from becoming oily.
- Sauté Aromatics: Push the browned beef to the side of the pan. Add the remaining 1 tablespoon of vegetable oil, then add the finely chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until softened and fragrant, building a flavor base.
- Cook Vegetables: Add the thinly sliced red and green bell peppers, sliced shiitake mushrooms, and julienned carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp, maintaining some texture and freshness.
- Add Sauce Ingredients: Stir in soy sauce, brown sugar, sesame oil, rice vinegar, gochugaru (Korean chili flakes), and black pepper. Let the sauce simmer for 2 minutes, allowing the flavors to meld and thicken slightly.
- Combine Beef and Vegetables: Return the cooked ground beef to the pan and stir well to combine with the saucy vegetable mixture. Taste and adjust seasonings as needed for balance.
- Prepare Scrambled Eggs: Whisk the eggs with a pinch of salt and pepper. Heat a small non-stick skillet over medium heat with 1 teaspoon of vegetable oil. Pour in the eggs and cook, stirring occasionally, until set but still moist for a creamy texture. Remove from heat and set aside.
- Assemble the Bowls: Place about 1.5 cups of cooked short-grain rice into each serving bowl, creating a hearty base for the toppings.
- Add Beef and Vegetable Mixture: Spoon the beef and vegetable stir-fry evenly over the rice in each bowl, distributing both meat and vegetables.
- Top with Scrambled Eggs: Place the cooked scrambled eggs on top of the beef mixture, adding a rich and soft layer.
- Garnish and Serve: Garnish each bowl with thinly sliced scallions and a sprinkle of sesame seeds. Optionally, add extra gochugaru for more heat. Serve immediately with kimchi on the side for an authentic Korean touch.
Notes
- You can substitute the shiitake mushrooms with cremini or button mushrooms if unavailable.
- Adjust the amount of gochugaru to control the spice level to your preference.
- For a healthier option, use lean ground beef or ground turkey and reduce the brown sugar.
- Cook the rice fresh or use leftover chilled short-grain rice for best texture.
- Kimchi adds a fermented tang that’s traditional but optional depending on your taste.
