Korean Beef Bowls

Fast ground beef develops a deeply savory gochujang glaze, then anchors rice bowls with tangy cucumbers, crisp carrots, savory spinach, fried eggs, and creamy sauce.

50 min

4 bowls

A Korean ground beef rice bowl with vegetables, a runny fried egg, and creamy gochujang drizzle.

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

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

Equipment

Medium saucepan with lid · Large skillet · Nonstick skillet · Mixing bowl · Small whisk · Wooden spoon

Miso for doenjang

Use equal white or yellow miso as the preferred substitute. It can be milder or sweeter, so add the listed soy sauce only if the spinach needs more savory depth.

Prep for a weeknight

Pickle the cucumbers, dress the carrots, and mix the sauce ahead; refrigerate them separately and cook the beef and eggs just before serving.

Start the base and vegetables

01. Cook rice first and keep it covered after it is tender, giving it time to steam while the toppings come together.

02. Toss cucumber with the sweet-tangy pickle mixture and let it stand until serving so it remains bright and crisp.

03. Dress the carrots lightly with vinegar and sesame oil; this keeps their fresh crunch against the warm beef.

Sauce and spinach

04. Whisk the creamy gochujang sauce until it pours in a slow ribbon, adding the listed water only to loosen it.

05. Wilt the spinach briefly, then season with doenjang. Miso is the preferred substitute: use the same amount and add soy sauce if its flavor is milder or sweeter.

Glaze the beef

06. Brown the ground beef in small crumbles before adding seasonings, which keeps the finished bowl easy to eat with a spoon.

07. Cook the soy, garlic, ginger, sesame oil, brown sugar, and gochujang mixture until nearly dry; the concentrated glaze should cling rather than pool.

Eggs and assembly

08. Fry eggs until their whites set and yolks remain runny, creating a rich sauce once each bowl is mixed.

09. Divide warm rice among bowls and arrange the beef, pickles, carrots, and spinach in distinct sections for contrast.

10. Top with egg, drizzle sauce, and finish with sesame seeds and scallions just before serving.