Korean Beef & Rice Bowls with Vegetables & Fried Eggs

Korean Beef & Rice Bowls

with Vegetables & Fried Eggs

35 MIN
2 Servings
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  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Thinly Sliced Beef

    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
      760 Cals (est.)
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    ingredients
    Korean Beef & Rice Bowls with Vegetables & Fried Eggs
    Title
    • 10 oz Thinly Sliced Beef
    • 2 Pasture-Raised Eggs
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 6 oz Carrots
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Gochujang
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Light Brown Sugar
    • 1 tsp Black & White Sesame Seeds
    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 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

    In a bowl, whisk together the ponzu sauce, sugar, half the sesame oil, remaining vinegar, 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 and stir in the remaining sesame oil; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the beef & sauce
    5 Cook the beef & sauce

    Separate the beef; pat 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 beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Transfer to a plate; 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. 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, cooked beef 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 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

    In a bowl, whisk together the ponzu sauce, sugar, half the sesame oil, remaining vinegar, 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 and stir in the remaining sesame oil; 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 beef & sauce
    5 Cook the beef & sauce

    Separate the beef; pat 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 beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Transfer to a plate; 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. 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, cooked beef 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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