Korean Ssambap Bowl

Ingredients

• 2 cups cooked white rice
• 6 oz ground beef
• 2 whole eggs
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 8 leaves butter lettuce or romaine leaves

Instructions

1. 1

   Set a 10-inch skillet over medium-high heat and let it warm for 60 seconds until it feels hot when you hold your hand 2 inches above the surface.

2. 2

   Add the ground beef to the hot skillet and break it apart with a wooden spoon, stirring constantly for 4–5 minutes until no pink remains and the meat is cooked through, then transfer it to a small bowl.

3. 3

   Return the same skillet to medium-high heat and crack both eggs into separate corners of the pan, letting them cook without stirring for 2–3 minutes until the whites are opaque and the yolks still jiggle slightly when you tilt the pan, then slide them onto a plate.

4. 4

   Pour 2 tablespoons of soy sauce into the bowl with the cooked beef, add the minced garlic, and stir until the beef is evenly coated, about 30 seconds.

5. 5

   Divide the warm rice between two bowls, pouring any juices from the beef bowl over the rice.

6. 6

   Arrange the seasoned beef on one side of each rice bowl, place one cooked egg on top in the center, and lay 4 lettuce leaves around the edge of the bowl.

7. 7

   In a small dish, mix the remaining 1 tablespoon of soy sauce with the sesame oil, then drizzle it over the rice and vegetables.

8. 8

   To eat: tear off a piece of lettuce, add a spoonful of rice and toppings into the center, fold the lettuce into a packet, and dip into the sauce before eating.

Tools you’ll need

• 10-inch skillet
• wooden spoon
• small bowl
• plate
• two serving bowls
• small dish for sauce

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