Name: Sol Ave. Kitchens Korean Beef Bowl Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb ground beef (80/20); 3 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp gochujang (Korean chili paste); 1 tsp sesame oil; 2 tsp minced garlic; 1 tsp grated fresh ginger; 1 tbsp rice wine (mirin) or dry sherry; 1 tbsp neutral oil (vegetable or canola) for cooking; 1 tsp toasted sesame seeds; 1 cups short-grain or medium-grain white rice (uncooked); 1.25 cups water; 1 pinch salt; 3 oz kimchi (preferably napa cabbage, chopped); 0.5 cups daikon or Korean radish, julienned; 2 stalks scallions, thinly sliced (green + white); 2 tbsp fresh cilantro leaves, roughly chopped; 0.25 cups store-bought crispy fried onions or homemade (thinly sliced onion, dredged & fried); 1 cups neutral oil for frying (if making homemade); 0.25 cups mayonnaise; 1 tsp gochujang; 1 tsp fresh lime juice; 0.25 tsp sesame oil; 0.25 tsp salt; 2 large eggs; 1 tbsp butter or oil for frying; 0 to taste salt and pepper

Method

Rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice, 1.25 cups water and a pinch of salt in a small pot. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes; then fluff with a fork.

Korean-style beef

While the rice cooks, mix soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger and mirin in a small bowl to make the sauce.

Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook 4–6 minutes until browned and most moisture has evaporated.

Pour the sauce over the beef, stir to combine and continue cooking 2–3 minutes until the sauce thickens and clings to the meat. Taste and adjust: add a pinch of sugar if too salty or a splash of water if too thick. Stir in toasted sesame seeds and remove from heat.

Pickles & fresh toppings

If your daikon/radish is raw, toss the julienned radish with a pinch of salt and 1 tsp sugar (optional) and let sit 5–10 minutes, then pat dry. This mild quick-pickle softens the radish and rounds flavor.

Chop or slice kimchi into bite-size pieces if needed. Slice scallions thin on the bias and roughly chop cilantro.

Crispy onion

If using store-bought

Measure out 1/4 cup of crispy fried onions and set aside for topping.

If making homemade crispy onions

Thinly slice 1 small onion into rings, separate, pat dry. Heat 1 cup neutral oil in a small saucepan to 350°F (175°C). Dredge slices in a little flour or cornstarch, shake off excess, then fry in batches 1–2 minutes until golden and crisp. Drain on paper towels and salt lightly. Let cool before using; use approximately 1/4 cup per bowl.

Aïoli

Whisk together 1/4 cup mayonnaise, 1 tsp gochujang, 1 tsp lime juice, 1/4 tsp sesame oil and 1/4 tsp salt in a small bowl until smooth. Taste and adjust acidity or heat; add a bit more mayo to mellow or more gochujang for spice.

Eggs

Heat a nonstick skillet over medium-low and add 1 tbsp butter or oil. Crack eggs into the pan and cook sunny-side up: cook slowly 3–4 minutes until whites are set but yolks remain runny. Season with salt and pepper. For slightly set tops, cover the skillet for the last 30–45 seconds.

Assembly

Divide the cooked rice between two bowls.

Top each bowl with half of the Korean-style beef.

Arrange kimchi, pickled radish, sliced scallions and cilantro around the beef for contrast.

Place one sunny-side-up egg on each bowl.

Drizzle a teaspoon or more of the gochujang aïoli over the bowl, sprinkle crispy onions and an extra pinch of toasted sesame seeds. Serve immediately and mix the egg yolk into the rice and beef when eating.