Target: 6 × 4 inches · landscape

Korean Beef Bowls

50 min · 4 bowls

Ingredients

□ 2 cups uncooked short-grain rice, rinsed

□ 1 lb ground beef

□ 3 tbsp soy sauce

□ 4 garlic cloves

□ 1 tbsp grated ginger

□ 2 tsp sesame oil

□ 2 tbsp brown sugar

□ 2 tbsp gochujang, divided

□ 1 English cucumber

□ 1/4 cup rice vinegar

□ 1 tbsp sugar

□ 1/2 tsp kosher salt

□ 2 cups shredded carrots

□ 2 tsp rice vinegar

□ 1 tsp sesame oil, for carrots

□ 10 oz spinach

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□ 4 large eggs and neutral oil

□ 1/2 cup mayonnaise

□ 1 tbsp lime juice

□ 1 tsp sesame oil, for sauce

□ 1 tbsp water

□ Toasted sesame seeds and thinly sliced scallions

1. Cook rice. Quick-pickle cucumbers and season carrots with vinegar and sesame oil.

2. Whisk creamy gochujang sauce. Wilt spinach with doenjang, or equal miso plus soy sauce to taste.

3. Brown ground beef, then reduce with soy, garlic, ginger, sesame oil, brown sugar, and gochujang until glazed.

4. Fry eggs. Build rice bowls with beef and vegetables; top with egg, sauce, sesame seeds, and scallions.

Cook’s note: Reduce the beef sauce until it clings to the crumbles; a wet pan dilutes its savory glaze.