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Korean ground beef bowl topped with fried egg, kimchi and scallions

Korean Ground Beef Bowls

Caramelized soy-garlic beef in the style of bulgogi, minus the marinating. One pan, 15 minutes of cooking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Calories: 620
Ingredients Method

Ingredients
  

  • 700 g lean ground beef 90/10, about 1.5 lb
  • 4 tbsp soy sauce
  • 1.5 tbsp brown sugar
  • 1 tbsp gochujang more if you like heat
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp sesame oil
  • 4 eggs for frying
  • 4 scallions, sliced
  • 1 tbsp toasted sesame seeds

Method
 

  1. Stir the soy sauce, brown sugar, and gochujang together in a small bowl.
  2. Brown the beef in a wide pan over high heat. Spread it out and leave it alone for 2 to 3 minutes before breaking it up. That undisturbed contact is where the flavor comes from.
  3. Add garlic and ginger, stir 1 minute, then pour in the sauce and let it bubble and reduce until it coats the meat, 2 to 3 minutes.
  4. Kill the heat and stir through the sesame oil and most of the scallions.
  5. Fry the eggs in a separate pan, keeping the yolks runny.
  6. Serve the beef over rice, topped with an egg, the remaining scallions, and sesame seeds. Kimchi on the side if you have it.