Korean Ground Beef Bowls
560 kcal per serving · 36g protein
Sweet, savoury, and gingery ground beef over jasmine rice with quick-pickled cucumber and a jammy egg. Ready in 25 minutes, ideal for packing.
Open in Mixit →Ingredients
- 500 g Ground beef
- 320 g Jasmine rice
- 4 cloves Garlic
- 4 tsp Fresh ginger
- 6 tbsp Soy sauce
- 4 tbsp Brown sugar
- 4 tsp Gochujang (Korean chilli paste)
- Spring onion × 4
- 40 ml Rice vinegar
- 20 g Sesame seeds
- 20 ml Sesame oil
- Cucumber × 1
- 400 ml Water
- 8 g Salt
- Eggs × 4
Method
-
Rinse the rice
Rinse jasmine rice under cold water until the water runs mostly clear.
-
Combine
Combine in a pot with 1.5x rice volume of water and a pinch of salt.
-
Bring to a boil
Bring to a boil, cover, reduce to lowest heat, and cook 12 minutes.
-
Remove from heat and rest
Remove from heat and rest covered 10 minutes. Fluff with a fork.
-
Thinly slice the cucumber
Thinly slice the cucumber.
-
Toss with rice vinegar
Toss with rice vinegar, a pinch of sugar, and a pinch of salt.
-
Set aside
Set aside — it will pickle while you cook.
-
Taste after 10 minutes
Taste after 10 minutes; it should be crisp and tangy.
-
Soft-Boil the Eggs
Lower eggs into simmering water and cook for exactly 6 minutes 30 seconds for a jammy yolk. Transfer to an ice bath for 2 minutes, then peel.
-
Mix the Sauce
In a small bowl whisk together soy sauce, brown sugar, gochujang, and sesame oil until smooth.
-
Heat a dry pan
Heat a dry pan over high heat. Add ground beef and break it up.
-
Cook 5-6 minutes without stirring
Cook 5-6 minutes without stirring too much, letting it brown deeply in spots.
-
Drain excess fat
Drain excess fat.
-
Add grated garlic and ginger
Add grated garlic and ginger, cook 30 seconds.
-
Pour the sauce
Pour the sauce over the beef and stir to coat.
-
Let it bubble
Let it bubble for 1-2 minutes until glossy and thickened.
-
Divide rice into bowls
Divide rice into bowls, top with beef, pickled cucumber, halved soft-boiled egg, sliced spring onion, and a generous sprinkle of sesame seeds.