Korean Breakfast Bowl (Printable Version)
A savory morning bowl with tender beef, fresh vegetables, fried egg and warm rice finished with spicy-sweet gochujang.
# What You'll Need:
→ Protein
01 - 7 oz beef sirloin or ribeye, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp brown sugar
05 - 1 clove garlic, minced
06 - ½ tsp grated ginger
07 - 1 tsp rice vinegar
→ Vegetables
08 - 1 cup baby spinach
09 - 1 small carrot, julienned
10 - ½ cup cucumber, thinly sliced
11 - ½ cup bean sprouts
12 - 2 green onions, sliced
→ Grains
13 - 2 cups cooked short-grain white rice, warm
→ Eggs
14 - 2 large eggs
→ Sauce
15 - 2 tbsp gochujang (Korean chili paste)
16 - 1 tbsp honey or sugar
17 - 1 tbsp water
18 - 1 tsp sesame oil
19 - 1 tsp rice vinegar
→ Garnish
20 - 1 tbsp toasted sesame seeds
21 - 1 sheet nori, cut into thin strips (optional)
# Method:
01 - Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar in a small bowl. Add sliced beef and toss to coat. Let marinate for at least 15 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add marinated beef and cook for 2-3 minutes until browned and cooked through. Remove from pan and set aside.
03 - In the same pan, quickly sauté the spinach until just wilted, about 1 minute. Remove and set aside.
04 - Bring a small saucepan of water to boil. Blanch bean sprouts for 1 minute, then drain well.
05 - In a separate nonstick skillet, fry eggs sunny-side up over medium heat until whites are set but yolks remain runny.
06 - Whisk together gochujang, honey, water, sesame oil, and rice vinegar in a small bowl until smooth and well combined.
07 - Divide warm rice between two bowls. Arrange beef, spinach, carrot, cucumber, bean sprouts, and green onion in separate sections on top of rice. Place a fried egg in the center of each bowl.
08 - Drizzle with gochujang sauce and sprinkle with toasted sesame seeds. Top with nori strips if desired. Serve immediately while egg is warm.
# Chef's Tips:
01 -
- The runny yolk creates an instant creamy sauce when mixed with the spicy gochujang
- Everything comes together in under 40 minutes, perfect for weekend mornings
- You can prep the vegetables and sauce the night before for even faster assembly
02 -
- Room temperature beef cooks more evenly, so take it out of the fridge 20 minutes before starting
- Crowding the pan while cooking beef will cause it to steam instead of sear, so work in batches if necessary
- The rice must be warm—cold rice kills the dish temperature-wise and doesn't absorb the sauce as well
03 -
- Use a well-seasoned cast iron skillet for the beef if you have one—the even heat creates better caramelization
- Leftovers can be refrigerated for up to 2 days, but pack the sauce separately and add a fresh egg when reheating