Korean Beef Bowl Recipe

Cook rice

Rinse 1 cup short-grain rice under cold water until water runs clear. Drain. Combine rinsed rice and 1.25 cups water in a pot, cover, and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork and stir in 1 tsp rice vinegar if using.

Prepare marinade

In a bowl, whisk together 1.25 tbs low-sodium soy sauce, 2 tbs brown sugar, 1 tbs sesame oil, 1 tsp grated ginger, 2 minced garlic cloves, 1 tsp gochujang, and 1 tbs mirin (or dry sherry). Taste and adjust: it should be savory, slightly sweet, with a hint of heat.

Marinate beef

Place 1 lb thinly sliced beef in a shallow dish or zip-top bag. Pour the marinade over the beef, add 2 thinly sliced scallions, and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 15 minutes before cooking.

Cook beef and onions

Heat a large nonstick or cast-iron skillet over high heat until hot. Add a light drizzle (about 1 tsp) neutral oil. Add 1 medium thinly sliced onion and stir-fry 2–3 minutes until slightly softened. Push onion to the side, add the marinated beef in a single layer (work in batches to avoid steaming) and cook, stirring, 2–3 minutes until browned and cooked through. Add any remaining marinade to the pan and cook 1 minute until sauce thickens slightly. Stir in 0.25 tsp black pepper and 0.5 tsp additional toasted sesame oil. Remove from heat.

Prepare quick vegetables

While the rice cooks and beef marinates, prep vegetables: julienne 1 carrot, thinly slice 0.5 cup cucumber (optional), and measure 0.5 cup kimchi. If using spinach or baby bok choy, blanch 2 cups in boiling water for 30 seconds, then shock in ice water and squeeze out excess moisture; season with a pinch of salt and a few drops of sesame oil if desired.

Toast sesame seeds

In a small dry skillet over medium heat, toast 1 tsp sesame seeds, shaking the pan, until fragrant and lightly golden, about 1–2 minutes. Remove from heat.

Cook eggs

Cook 2 eggs to preference: for fried, heat 1 tsp oil in a small skillet over medium heat and fry until edges are crisp and yolk is set to desired doneness; for soft-boiled, simmer eggs 6–7 minutes, then cool in ice water and peel.

Assemble bowls

Divide the cooked rice between 2 bowls (about 1/2 cup cooked rice per serving if using 1 cup dry for 2 servings; adjust quantity to fill bowls). Top each bowl with equal portions of the cooked beef and onions, blanched spinach or bok choy, julienned carrots, sliced cucumber, and 1/4 cup kimchi.

Garnish

Top each bowl with a fried or soft-boiled egg. Sprinkle toasted sesame seeds and sliced green onions over the top. Drizzle any remaining sauce from the pan over the bowls and finish with 0.5 tsp toasted sesame oil extra if desired.

Serve

Serve immediately while hot. Mix the egg into the beef and rice when eating for a rich, saucy bite. Offer extra gochujang or soy sauce at the table.