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Korean BBQ Inspired Beef Bowls with Fried Rice

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Laura Doerr

Ingredients

For the fried rice

  • 3 cups cooked rice brown or white
  • 1/2 tbsp peanut or canola oil
  • 3 scallions chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled, minced
  • 3 tbsp low sodium soy sauce
  • 1/2 tsp sesame oil
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup any other veggies you like optional

For the beef and sauce

  • 1 pound lean ground beef
  • 1/4 cup brown sugar
  • 1/2 cup tamari or low sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp Gochujang
  • 2 tsp sesame oil
  • 1 tbsp honey
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled, minced
  • 1/2 tbsp sriracha more or less for desired heat level
  • 3 scallions chopped, divided

Slurry

  • 1/2 tbsp corn starch
  • 1 tbsp water

Instructions

For the fried rice

  1. Heat peanut oil over medium heat in a wok or large skillet, add minced garlic, ginger, and scallions. Cook for 1-2 minutes. Stir in cooked rice, sesame oil, soy sauce, peas and corn. Stir-fry on medium/medium-high. Taste for seasoning, add more soy sauce if desired. Add a pinch of red pepper flakes for heat if desired. Cover and reduce heat to low, or turn off burner completely. Rice should stay hot if covered.

For the beef and sauce

  1. Brown the ground beef in a medium skillet, breaking up with a wooden spoon until no longer pink, drain excess fat.

  2. While the beef is browning, whisk together the slurry in a small dish or measuring cup (water and corn starch). In a small bowl, whisk together the rest of the sauce ingredients, leaving a few chopped scallions for garnish.

  3. Add sauce mixture into the cooked drained beef. Heat to a light boil over medium-high heat, stir in slurry, sauce will begin to thicken. Reduce heat to low and cook for about 5 minutes. Serve over fried rice. Add a side of steamed broccoli and a jammy egg! See notes for jammy egg instructions.

Recipe Notes

Tamari, Gochujang (spicy Asian ketchup), and sesame oil are all found in the Asian foods section of the grocery store. Add any veggies you like into the fried rice. You can even scramble some eggs to throw in if you're not making the jammy eggs.

If you're looking for that hard boiled jammy egg in my photos: gently add eggs (whole in shells) to boiling water, reduce heat to a gentle boil, set timer for 6 1/2 minutes. Add eggs to an ice bath for 2-3 minutes. Gently crack and peel. Eggs can be stored in fridge for up to 3 days.