Korean Ground Beef Bowl
Seasoned ground beef over rice with a soy-ginger glaze, topped with a runny egg and crispy breadcrumbs. Restaurant-quality in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 32g
Ingredients
- 1 cup short-grain white rice
- ¾ lb ground beef
- 3 tbsp soy sauce
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 whole eggs
- ¼ cup panko breadcrumbs
- 2 whole scallions, sliced
Instructions
- 1
Boil rice in salted water according to package directions, about 15 minutes. Keep warm.
- 2
Whisk together soy sauce, ginger, garlic, brown sugar, and sesame oil in a small bowl.
- 3
Toast panko in a dry skillet over medium-high heat, stirring, until light golden, 2–3 minutes.
- 4
Add 1 tbsp oil to the same skillet over medium-high. Cook ground beef, breaking apart with a spoon, until no pink remains, 5–6 minutes.
- 5
Pour sauce over beef and stir until everything is glossy and caramelized, about 1 minute.
- 6
Push beef to the side of the skillet. Crack eggs into the open space and cook until whites set but yolks still jiggle, 3–4 minutes.
- 7
Divide rice between two bowls. Top each with half the beef and one egg.
- 8
Sprinkle toasted panko and scallions over the top. Serve immediately.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet
- small mixing bowl
- whisk
- spoon or spatula
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