white bowl with rice topped with cucumber, beef, green onion garnish, sesame seeds, sunnyside up egg, and drizzle of sriracha; in background, blurred out condiment bowl, green onion,and bowl with something orange in it; light blue cloth in front left corner; sesame seeds on table

Korean Beef Bowls

Contributor: Lauren Keating
Korean Beef Bowls have all the flavors of the entree they’re named for. Ingredients like fermented chili paste and toasted sesame seeds give these Korean beef bowls so much flavor.
  • Author: Lauren Keating
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Korean


  • 2 cups uncooked white rice
  • 1 Tbsp. vegetable oil
  • 2 garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 4 green onions, sliced, divided
  • 1 lb. ground beef
  • ¼ cup low sodium soy sauce
  • 1 Tbsp. sesame oil
  • 1 tsp. brown sugar
  • ½ cup water
  • 4 large eggs
  • 1 English cucumber, chopped
  • 1 Tbsp. toasted sesame seeds
  • 12 tsp. gochujang, to taste


  1. Cook the rice according to the directions on the package.
  2. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and half of the green onions. Cook for 1 minute, until fragrant.
  3. Add the beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Drain off any fat.
  4. Stir in the soy sauce, sesame oil, brown sugar, and water. Cook for another 5 minutes, or until the sauce has reduced and the beef is cooked through.
  5. In a second pan, fry the eggs sunny-side up.
  6. Divide the rice among 4 bowls. Top with cooked beef, cucumber, and an egg. Sprinkle with the sesame seeds and drizzle with gochujang.