Ingredients
Scale
- 1 lb ground beef
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp gochugaru (Korean chili flakes, optional for heat)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups cooked white rice (or brown rice)
- 1 egg per serving
- Sesame seeds and sliced green onions, for garnish
- Pickled daikon and carrots (quick-pickled: 1 cup daikon/carrot julienned, ¼ cup rice vinegar, 1 tbsp sugar, ½ tsp salt — marinate 10+ min)
Instructions
- Whisk soy sauce, sesame oil, honey, rice vinegar, gochugaru, garlic, and ginger in a small bowl.
- Heat a large skillet over medium-high heat. Add beef and cook until browned (3–4 min). Drain excess fat if needed.
- Stir in the sauce and simmer 2–3 min until thickened and coated.
- In the same skillet, fry 1 egg per serving: heat a little oil, crack egg, cover, and cook 2–3 min for runny yolk.
- Divide rice among bowls. Top with beef, fried egg, pickled veggies, sesame seeds, and green onions.
Notes
- For meal prep, double the beef and store separately from rice; assemble fresh.
- Vegetarian option: swap beef for crumbled tofu or tempeh + 1 tbsp mushroom powder for depth.
- Add steamed broccoli or spinach for extra greens.
- Prep Time: 10 min
- Cook Time: 10 min
- Method: Stir-fry
- Cuisine: Korean-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 210mg
