Korean Beef Mince Rice Bowls

Ingredients

• 🥩Ground Beef (lean 93%)250 g
• 🍚White Long-Grain Rice, cooked, hot1 cup
• 🥢Soy Sauce1 tbsp
• 🍯Honey1 tbsp
• 🥢Sesame Oil (toasted)1 tsp
• 🧄Garlic, finely minced2 clove
• 🫚Ginger (ground)1 tsp
• 🥕Carrot, cut into matchsticks1 medium
• 🧅Scallions, thinly sliced2 stalk
• 🥚Large Eggs, fried, for topping1 egg
• 🫒Vegetable Oil1 tbsp
• 💧Water2 tbsp
• 🫑Red Pepper Flakes, optional1 pinch

Contains Eggs, Garlic, Gluten, Onion, Sesame, Soy. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the vegetables

   Trim the Carrot into thin matchsticks and slice the Scallions into fine rounds on a chopping board with a sharp knife, keeping the pale and green parts together so they cook evenly later. Aim for slender pieces that bend before they brown; if the carrot sticks feel chunky, halve them again so they soften fast in the skillet.

   2 min
2. 2

   Mince the garlic

   Peel the Garlic Cloves and mince them finely on the chopping board so they turn almost pasty under the knife, which helps them disappear into the sauce instead of catching in the skillet. If the pieces are still chunky, keep chopping for another few seconds until they smell fragrant and look damp rather than dry.

   1 min
3. 3

   Brown the beef

   Set a large skillet over medium-high heat and add the Vegetable Oil, then crumble in the Ground Beef and press it into the base so it makes full contact with the hot metal. Leave it alone for about 2 minutes before stirring, then break it up and cook for another 2 to 3 minutes until the pink is gone and the edges pick up deep brown bits; if it starts steaming instead of sizzling, the skillet is crowded, so spread the meat out and keep going.

   5 min
4. 4

   Add the aromatics

   Stir in the Garlic Cloves, Ginger (ground), and Red Pepper Flakes if using, then keep the beef moving over medium heat for about 30 seconds until the garlic smells sweet and the ginger loses its raw edge. If the garlic starts turning blond too fast, lower the heat and stir more briskly so it does not catch.

   1 min
5. 5

   Glaze the beef

   Pour in the Soy Sauce, Honey, Sesame Oil (toasted), and Water, then stir and scrape the base of the skillet so the browned bits dissolve into the sauce. Let it bubble for about 1 minute until the liquid turns glossy and clings to the beef in a shiny coating; if it looks thin, keep it at a lively simmer until it reduces and lightly sticks to the spoon.

   1 min
6. 6

   Soften the carrots

   Add the Carrot and Scallions to the skillet and toss them through the glaze for about 2 minutes over medium heat, using the spoon to turn the vegetables so they pick up the sauce evenly. They are ready when the carrot loses its raw crunch at the edges and the scallions look glossy and bright; if the skillet runs dry, splash in a little more Water so nothing scorches.

   2 min
7. 7

   Build the bowls

   Spoon the hot White Long-Grain Rice into a serving bowl and pile the glazed beef mixture over the top, letting the sauce soak into the rice in streaks rather than drowning it. The grains should stay distinct at the edges while the centre picks up the savoury juices; if the rice is cold, press the beef mixture on top while it is still piping hot so it warms through quickly.

   1 min
8. 8

   Fry the egg

   Set a small skillet over medium heat and crack in the Large Egg, then cook it gently until the white is set at the edges and the yolk still looks soft and glossy, about 2 minutes. If the edges start browning before the white is set, lower the heat so the yolk stays runny and the bottom stays tender.

   2 min
9. 9

   Finish and serve

   Slide the fried egg on top of the beef, scatter over the Scallions, and serve immediately while the bowl is steaming hot and the yolk is still soft enough to run into the rice. The finished surface should look glossy and layered, with green flecks on top and a bright yolk ready to break; if you like extra heat, add a pinch of Red Pepper Flakes over the top now.

   1 min

Nutrition per serving