Korean Beef & Rice Bowls with Vegetables & Fried Eggs

Korean Beef & Rice Bowls

with Vegetables & Fried Eggs

35 MIN
$12.94/serving 2 Servings
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From the Test Kitchen

Our take on bibimbap—a classic Korean rice dish—stars tender slices of beef coated in a delectable sauce of citrusy ponzu, brown sugar, and gochujang, a traditional red chile paste.
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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
Korean Beef & Rice Bowls with Vegetables & Fried Eggs
Title
  • 2 Steaks
  • 2 Pasture-Raised Eggs
  • ½ cup Long Grain White Rice
  • 10 oz Baby Bok Choy
  • 2 cloves Garlic
  • 2 Scallions
  • 6 oz Carrots
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Gochujang
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Light Brown Sugar
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Cook the rice
1 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients & marinate the carrots
2 Prepare the ingredients & marinate the carrots

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots; grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the grated carrots, sliced white bottoms of the scallions, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

Make the sauce
3 Make the sauce

Meanwhile, in a bowl, whisk together the ponzu sauce, sugar, half the sesame oil, remaining vinegar, 1 tablespoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

Cook the bok choy
4 Cook the bok choy

In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the chopped garlic and bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the steaks
5 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer the steaks to a cutting board. Let rest at least 5 minutes. To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Transfer to a bowl. Rinse and wipe out the pan.

Fry the eggs & serve your dish
6 Fry the eggs & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, sliced steaks, marinated carrots (including any liquid), and fried eggs. Top the steaks with the cooked sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the ingredients & marinate the carrots

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots; grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the grated carrots, sliced white bottoms of the scallions, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

Prepare the ingredients & marinate the carrots
Make the sauce
3 Make the sauce

Meanwhile, in a bowl, whisk together the ponzu sauce, sugar, half the sesame oil, remaining vinegar, 1 tablespoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

4 Cook the bok choy

In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the chopped garlic and bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the bok choy
Cook the steaks
5 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer the steaks to a cutting board. Let rest at least 5 minutes. To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Transfer to a bowl. Rinse and wipe out the pan.

6 Fry the eggs & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, sliced steaks, marinated carrots (including any liquid), and fried eggs. Top the steaks with the cooked sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Fry the eggs & serve your dish
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