Korean Beef & Rice Bowls with Vegetables & Fried Eggs

Korean Beef & Rice Bowls

with Vegetables & Fried Eggs

35 MIN
$11.94/serving 2 Servings
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  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef View recipe
  • with Chicken Breast Strips

    From the Test Kitchen

    This dish stars tender slices of beef coated in a delectable sauce of citrusy ponzu, sugar, and gochujang—a Korean cuisine staple made with fermented soybeans. You'll serve the beef over a bed of fluffy rice, tender bok choy, and crisp, marinated carrots. The smooth yolk of a fried egg adds a final layer of rich, savory flavor to the dish.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    ingredients
    Korean Beef & Rice Bowls with Vegetables & Fried Eggs
    Title
    • 10 oz Chicken Breast Strips
    • 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 Gochujang
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 2 Tbsps Rice Vinegar
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sugar
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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 a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped 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 chicken & sauce
    5 Cook the chicken & sauce

    Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

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

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; 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, cooked chicken and sauce, marinated carrots (including any liquid), and fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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 a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped 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 chicken & sauce
    5 Cook the chicken & sauce

    Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    6 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; 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, cooked chicken and sauce, marinated carrots (including any liquid), and fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Fry the eggs & serve your dish
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