Korean Breakfast Bowl with Beef (Printable)
A hearty bowl of marinated beef, crisp vegetables, and fried egg served over warm rice with spicy gochujang sauce.
# What you'll need:
→ Protein
01 - 7 oz beef sirloin or ribeye, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp brown sugar
05 - 1 clove garlic, minced
06 - ½ tsp grated ginger
07 - 1 tsp rice vinegar
→ Vegetables
08 - 1 cup baby spinach
09 - 1 small carrot, julienned
10 - ½ cup cucumber, thinly sliced
11 - ½ cup bean sprouts
12 - 2 green onions, sliced
→ Grains
13 - 2 cups cooked short-grain white rice, warm
→ Eggs
14 - 2 large eggs
→ Sauce
15 - 2 tbsp gochujang (Korean chili paste)
16 - 1 tbsp honey or sugar
17 - 1 tbsp water
18 - 1 tsp sesame oil
19 - 1 tsp rice vinegar
→ Garnish
20 - 1 tbsp toasted sesame seeds
21 - 1 sheet nori, cut into thin strips (optional)
# Directions:
01 - Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar in a small bowl. Add sliced beef and toss to coat thoroughly. Let marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add marinated beef and cook for 2-3 minutes until browned and cooked through. Remove from pan and set aside.
03 - Using the same pan, quickly sauté spinach until just wilted, about 1 minute. Remove and set aside.
04 - Bring water to boil in a saucepan. Blanch bean sprouts for 1 minute, then drain well.
05 - In a separate nonstick skillet, fry eggs sunny-side up until whites are fully set but yolks remain runny.
06 - Whisk together gochujang, honey, water, sesame oil, and rice vinegar in a small bowl until smooth and well combined.
07 - Divide warm rice between two bowls. Arrange beef, spinach, carrot, cucumber, bean sprouts, and green onions in separate sections on top of rice. Place a fried egg in the center of each bowl.
08 - Drizzle with gochujang sauce and sprinkle with toasted sesame seeds and nori strips if using. Serve immediately while eggs are warm.
# Expert Suggestions:
01 -
- Its breakfast that actually keeps you full until lunch, thanks to the perfect protein and veggie balance
- The runny yolk creates its own sauce when you break it, mixing with that spicy gochujang in the best way possible
02 -
- I learned the hard way that cold eggs straight from the fridge will stick to the pan, so take them out while you're prepping everything else
- The rice absolutely must be warm, or it won't meld properly with the runny yolk and sauce
03 -
- Investing in a good gochujang paste is worth it, and it will last months in your refrigerator
- A shallow bowl makes eating this so much easier, allowing you to get a little bit of everything in each spoonful