Description
A quick and easy Korean beef fried rice bowl topped with a runny fried egg, combining savory, sweet, and spicy flavors in under 25 minutes. Perfect for weeknights and casual dinners.
Ingredients
Scale
- 1 pound lean ground beef
- 3 cups cooked rice (day-old rice preferred)
- 2 tablespoons gochujang (Korean chili paste) or substitute with sriracha and honey
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 2 stalks green onions, sliced thinly
- 2 tablespoons vegetable or neutral oil
- 4 large eggs, room temperature
- Optional toppings: sesame seeds for garnish, kimchi on the side
Instructions
- Prep your ingredients: mince the garlic and slice the green onions thinly. Crack eggs into separate bowls if desired. Have cooked rice ready; if freshly made, spread it out to cool and dry slightly.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook 5–7 minutes until browned and cooked through. Drain excess fat if needed.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add gochujang and soy sauce, stirring until beef is evenly coated. Cook 1–2 minutes to meld flavors.
- Push beef to one side of skillet. Add remaining 1 tablespoon oil, then add rice. Stir-fry rice with beef constantly for 4–5 minutes until rice develops slightly crispy edges.
- Drizzle sesame oil over rice and beef. Toss in sliced green onions and stir for 30 seconds. Adjust seasoning with more soy sauce or gochujang if desired.
- In a separate small skillet, heat 1 teaspoon oil over medium heat. Crack eggs carefully and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. Lightly season with salt.
- Assemble bowls by scooping beef fried rice and topping each with a fried egg. Sprinkle sesame seeds if desired and serve immediately.
Notes
Use day-old rice for best texture; if using fresh rice, cool and dry it before frying. Adjust gochujang amount to taste as sweetness and heat vary by brand. Fry eggs sunny-side up with runny yolks for best flavor. For gluten-free, use tamari and check gochujang label. Leftovers keep well refrigerated for up to 3 days; reheat with a splash of water or oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl with 1 fried
- Calories: 475
- Sugar: 3
- Sodium: 700
- Fat: 16.5
- Saturated Fat: 6
- Carbohydrates: 47.5
- Fiber: 2.5
- Protein: 27.5
Keywords: Korean beef fried rice, quick dinner, fried egg topping, gochujang recipe, easy weeknight meal, Korean comfort food