Fiery Beef & Kimchi Rice Bowl
Ingredients
- 1½ poundsground beef
- 1½ cupskimchi
- 2 cupsshort-grain white rice
- 3 tablespoonssoy sauce
- 2 tablespoonsgochujang
- 2 tablespoonssesame oil
- 4 clovesgarlic
- 1 tablespoonginger
- 1 tablespoonvegetable oil
- 3 stalksgreen onion
- 2 tablespoonssesame seeds
- 4 wholeegg
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 3 green onion stalks into rounds, keeping white and light green parts separate from dark green tops.
Method
- 01
Cook rice according to package directions. Keep warm.
- 02
While rice cooks, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- 03
Add ground beef and cook, breaking it apart with a spoon, for 5–6 minutes until no pink remains. Drain excess fat if needed.
- 04
Add minced garlic and ginger to the beef and cook for 1 minute until fragrant.
- 05
Stir in gochujang, soy sauce, and sesame oil. Mix well and cook for 2–3 minutes until the sauce coats the beef and thickens slightly.
- 06
Fold in the kimchi and cook for another 2 minutes, letting the flavors meld.
- 07
While the beef finishes, fry the eggs in a separate skillet to your preference (sunny-side up works best here).
- 08
Divide hot rice among four bowls. Top each with a scoop of the spicy beef-kimchi mixture, a fried egg, chopped green onion, and a pinch of sesame seeds.
Spice Tips
The gochujang here delivers medium heat. For a milder bowl, reduce it to 1 tablespoon. For extra fire, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the beef. A drizzle of sriracha on the finished bowl also works beautifully.
For deeper kimchi flavor, use the liquid from the jar in the sauce. If you prefer less heat, reduce gochujang to 1 tablespoon and add 1 tablespoon more soy sauce. Leftovers keep refrigerated for 3 days and are excellent reheated.