Korean·non-vegetarian·easy

Gochujang-Glazed Beef & Kimchi Rice Bowl

Name: Gochujang-Glazed Beef & Kimchi Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups steamed short-grain rice; 400g beef sirloin, thinly sliced; 3 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp sesame oil; 3 cloves garlic, minced; 1 tsp ginger, grated; 2 tbsp pear, grated; 1 tbsp vegetable oil; 1 cup kimchi, chopped; 1 medium carrot, julienned; 1/2 cucumber, julienned; 4 eggs; 1 tbsp toasted sesame seeds; 2 green onions, sliced

Imagine tender strips of beef caramelized in a sweet-spicy gochujang glaze, nestled atop a bed of steamed rice, and crowned with a tangle of fiery kimchi and a golden fried egg. This bowl is a symphony of Korean comfort—each spoonful brings you the deep umami of fermented chili, the subtle crunch of fresh vegetables, and the comforting warmth of rice. It’s the kind of meal that feels both indulgent and nourishing, perfect for a weeknight when you crave something bold yet familiar. You’ll love how the runny yolk mingles with the glossy sauce, creating a silky texture that clings to every grain. Let this dish transport you to the bustling streets of Seoul, with all the cozy vibes of home.

35 min(prep 15 + cook 20)

4 servings

620 kcal

Ingredients

steamed short-grain rice4 cups
beef sirloin, thinly sliced400g
gochujang (Korean chili paste)3 tbsp
soy sauce2 tbsp
honey1 tbsp
sesame oil1 tbsp
garlic, minced3 cloves
ginger, grated1 tsp
pear, grated2 tbsp
vegetable oil1 tbsp
kimchi, chopped1 cup
carrot, julienned1 medium
cucumber, julienned1/2
eggs4
toasted sesame seeds1 tbsp
green onions, sliced2

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, ginger, and grated pear. Add the sliced beef and toss to coat. Marinate for at least 15 minutes (or up to 30).
2
Heat vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned and caramelized. Remove from heat.
3
In the same skillet, add the kimchi and stir-fry for 2 minutes until slightly wilted. Set aside.
4
Divide the warm rice among four bowls. Top each with the kimchi, then the beef, and arrange julienned carrot and cucumber on the side.
5
In a separate non-stick pan, fry the eggs sunny-side-up (or over-easy) until the whites are set but the yolks are still runny.
6
Place a fried egg on top of each bowl. Garnish with sesame seeds and green onions. Serve immediately, mixing everything together before eating.

#korean #ricebowl #beef #kimchi #gochujang

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