Description
A delightful and colorful Korean dish featuring seasoned ground beef, sautéed vegetables, and a fried egg, served over warm short-grain rice.
Ingredients
Scale
- 1 lb lean ground beef
- 2 cups short-grain white rice (cooked)
- 1 cup carrots (julienned)
- 1 cup spinach (fresh)
- 1 cup zucchini (sliced)
- 1 cup bean sprouts
- 3 tbsp gochujang sauce (adjust for spice level)
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 4 eggs
Instructions
- Cook the rice according to package instructions and set aside to keep warm.
- Brown the ground beef over medium-high heat for 5-7 minutes, draining excess fat.
- Stir in gochujang, soy sauce, and sesame oil; let simmer on low for 5 minutes.
- Sauté carrots, spinach, zucchini, and bean sprouts in sesame oil over medium heat for 7 minutes until tender-crisp.
- Fry the eggs sunny-side up for about 3 minutes until whites are set and yolks are runny.
- Assemble the bowls: layer rice, top with beef mixture, sautéed vegetables, and a fried egg. Drizzle with extra gochujang if desired.
Notes
Store leftovers in airtight containers to maintain freshness. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 160mg