Super Yummy Korean Beef Bowl

A quick, sweet-spicy Korean-inspired ground beef bowl served over rice with a crispy-edged fried egg.

Ingredients

• 1 cup uncooked rice
• 1 lb ground beef
• 1 medium yellow onion, sliced
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1/4 cup sriracha
• 1 tablespoon sesame oil
• 3/4 cup beef broth
• 1 heaping teaspoon grated ginger
• 1 heaping teaspoon grated garlic
• 1 tablespoon cornstarch
• 2 tablespoons oil (for frying egg)
• 2 tablespoons sliced green onion (green & white parts), plus more for garnish
• 1 teaspoon chili crisp
• 4 eggs (1 per serving)
• Sesame seeds, for garnish (optional)

Method

• 1

  Step 1: Cook the rice

  Cook the rice according to the package directions; keep warm.

• 2

  Step 2: Brown the beef

  Heat a large skillet over medium-high heat, add the ground beef, and cook until browned, breaking it into small pieces (about 6–8 minutes). Carefully drain excess fat if needed.

• 3

  Step 3: Whisk the sauce

  Whisk together the soy sauce, honey, rice vinegar, sriracha, sesame oil, beef broth, ginger, garlic, and cornstarch until the cornstarch is fully dissolved.

• 4

  Step 4: Simmer with onions

  Add the sliced onion to the browned beef, then pour in the sauce. Bring to a simmer and cook, stirring occasionally, until the sauce thickens and the onions soften (about 4–6 minutes).

• 5

  Step 5: Fry the eggs

  Heat a separate skillet over high heat and add the oil. Add the green onions and chili crisp, then crack in the eggs. Cook until the whites are set and the edges are crisp while the yolks are still runny (about 2–3 minutes). If needed, add a splash of water and cover for 30–60 seconds to set the whites.

• 6

  Step 6: Assemble and serve

  Spoon rice into bowls, top with the Korean beef mixture and a fried egg. Garnish with more green onion and sesame seeds, if using.

Tips

• **Heat level:** Reduce sriracha (or chili crisp) for milder bowls, or add more for extra spice.
• **Thickening control:** If the sauce gets too thick, loosen with a splash of broth or water; if too thin, simmer 1–2 minutes longer.
• **Protein swap:** Ground turkey or chicken can replace ground beef (cook the same way).
• **Storage:** Refrigerate beef (separate from rice/eggs) in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave; fry eggs fresh for best texture.

Nutrition (per serving, estimate)