Shared recipe

Korean Beef & Runny Egg Rice Bowl

2 servings5 / 5High-ProteinKorean-InspiredLeftover-MakeoverDinner

A revitalized leftover white rice bowl featuring lean, ginger-garlic glazed ground beef and a jammy-yolk fried egg, optimized for maximum protein content.

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Time

Prep: 5min
Cook: 15min
Total: 20min

Nutrition

per serving

Calories: 658
Protein: 67.1g
Carbs: 45g
Fat: 23.2g

One serving: 1 bowl

Instructions

Beef and Sauce

In a hot skillet, brown the ground beef with the thinly sliced onion until the beef is fully cooked and onions are softened.
Whisk together soy sauce, garlic, brown sugar, and half of the sesame oil in a small bowl.
Pour the sauce into the skillet with the beef and onions, cooking for 2-3 minutes until the sauce reduces and becomes glossy.

Assembly

Heat the leftover rice in a microwave or pan until piping hot.
In a separate small non-stick pan, heat the remaining sesame oil and fry the eggs to your preferred doneness (sunny side up for a runny yolk).
Divide rice into two bowls, top with the beef mixture, and crown each bowl with a fried egg.
Optional: garnish with sliced scallions and toasted sesame seeds.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To achieve the perfect runny yolk, keep the heat on medium-low and cover the pan for the last 30 seconds of frying the egg; this sets the whites without overcooking the center.

Tip 2 of 3

If your leftover rice is very dry, add a tablespoon of water or broth to the pan while reheating to steam it back to a fluffy texture.

Tip 3 of 3

For extra umami, grate a small amount of fresh ginger into the sauce along with the garlic.

Source

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