Are you tired of eating instant ramen every day? Try this Korean ground beef rice bowl! It’s almost as easy to make as instant ramen, and once you have all the ingredients stocked in your pantry, you’ll probably end up making this dish every day! This recipe makes four servings, so you can share it with friends or just store it in the fridge for a quick lunch throughout the week!
1 lb. ground beef (80% lean, 20% fat)
2 cups cooked white or brown rice
3 garlic cloves, minced
¼ cup brown sugar
¼ cup soy sauce
2 tsps. sesame oil
¼ tsp. minced ginger
¼ tsp. crushed red pepper flakes
½ white onion, thinly sliced
2 green onions, minced
- In a large pan on medium-high heat, cook the garlic and all the ground beef while breaking it up into small bite-sized pieces until all the meat is brown. Add the onions and cook until soft.
- In a small bowl, mix together the brown sugar, soy sauce, sesame oil, minced ginger and red pepper flakes.
- Pour the mixture over the beef and onions and stir gently.
- In another small pan, fry the eggs any style. I prefer sunny side up so that you can mix the runny yolk into the rice.
- Add the ground beef and fried egg on top of the cooked rice and garnish with the minced green onions. Enjoy!
Winnie Lam currently serves as the On The Menu Co-Editor. She has been apart of the Nexus since 2017.