Korean Breakfast Bowl with Beef (Printable Version)

A hearty morning bowl with marinated beef, fresh vegetables, fried egg, and rice drizzled with gochujang sauce for a satisfying savory breakfast.

# What You 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)

# How to Make It:

01 - In a small bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar. Add sliced beef, toss to coat thoroughly, and 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 - In the same pan, quickly sauté the spinach until just wilted, about 1 minute. Remove and set aside.
04 - Blanch bean sprouts in boiling water for 1 minute, then drain well.
05 - In a separate nonstick skillet, fry eggs sunny-side up until whites are set but yolks remain runny.
06 - In a small bowl, whisk together gochujang, honey, water, sesame oil, and rice vinegar until smooth and well combined.
07 - Divide warm rice between two bowls. Arrange beef, spinach, carrot, cucumber, bean sprouts, and green onion in separate sections on top of the rice. Place a fried egg in the center of each bowl.
08 - Drizzle bowls with gochujang sauce and sprinkle with toasted sesame seeds and nori strips if desired. Serve immediately while eggs are warm.

# Expert Advice:

01 -
  • You get that perfect runny yolk moment when you cut into the egg and it mixes with the rice and sauce
  • Everything comes together in under 40 minutes but looks like you spent way more effort on it
  • The balance of hot beef, cool crisp vegetables, and that punchy gochujang sauce is absolutely addictive
02 -
  • Do not skip the step of slicing your beef against the grain, it makes all the difference between tender and chewy
  • Get your pan nice and hot before adding the beef, that sear creates flavor that you cannot get any other way
  • The sauce tastes better if you make it a few minutes ahead and let the flavors meld together
03 -
  • Keep all your components warm while you are assembling the bowls, cold ingredients kind of ruin the experience
  • If your gochujang is too spicy, add a little more honey or even a teaspoon of mayonnaise to tone it down

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