This Korean Beef Bowl With Fried Egg is loaded with veggies, beef, and rice, and features a savory and sweet sauce. We top it off with a fried egg to make it just that much better. I would describe it as a mashup between a Bimimbap Bowl and Beef Bowl with hoisin sauce thrown in.
This is not 100% percent authentic. It is more of a mash-up between Bimimbap Bowl and a Beef Bowl with hoisin sauce thrown in for a crazy amount of flavor. This is full of veggies, rice, and beef and features a sweet and savory sauce. The fried egg with a runny yolk is just the cherry on top! My favorite thing to do is mixing the creamy yolk with the sauce to make an unbelievable creamy, rich sauce that coats everything.
HISTORY OF THIS DISH
Bibimbap is a popular Korean dish. Bibimbap translates to “mixed rice with meat and assorted vegetables.” So it can be used as a way to get rid of old vegetables and sides.
I would say this recipe is not 100% authentic because of the ingredients in the sauce. Traditional sauces have gochujang, a Korean hot sauce, as the main ingredient and are slightly sweet, zingy, and nutty. The sauce in this recipe features Hoisin Sauce, which is more traditional in Chinese sauce. Also, I went a little heavy on the soy sauce making for an overall sweet, nutty, and somewhat spicy sauce.
A good source of info for all things Bibimbap and Korean cooking is the site My Korean Kitchen
I hope you love this Korean Beef Bowl With Fried Egg recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!Print
This Korean Beef BoThis Korean Beef Bowl With Fried Egg is loaded with veggies, beef, rice, a sweet and savory sauce, then topped off with a fried egg!wl is loaded with veggies, beef, and rice, all covered in a savory and sweet sauce, and if it couldn’t get any better, we top with a fried egg.
- 1 pound lean ground beef, 93% – 96%
- 8 oz sliced baby bella mushrooms
- 1/2 cup carrots, matchstick
- 3 green onions, light and dark parts separated
- 2 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1/3 cup hoisin sauce
- 1/3 cup LOW sodium soy sauce
- 1–2 teaspoon gochujang (Korean hot sauce)
- 3 cups of cooked rice
- 4 fried eggs
- Brown the meat in a large skillet over medium-high heat. Once the meat has cooked, add sliced mushrooms, carrots, the light parts of the green onions, garlic, and ginger. Turn the heat down to medium. Cook for 5 minutes, or until the mushrooms start to brown. Stir every 30 seconds to make sure nothing sticks, and everything cooks evenly,
- Turn heat to medium-low. Add in hoisin sauce, soy sauce, 1/4 cup of water, and gochujang sauce. Bring to a boil and cook for 3 minutes, or until the sauce has thickened.
- Once the sauce has thickened, remove the pan from the heat. Serve over rice and with a fried egg, then top with the dark parts of the green onions.
Use a low Sodium Soy Sauce so your dish doesn’t come out too salty