Dinner

Korean Beef Rice Bowl

Korean flavored beef served over steamed rice, topped with vegetables and a fried egg.

30

min

Meal benefits

Rich in vitamins A, C, and K, as well as minerals like potassium and iron that help boost the immune system and support red blood cell formation.

Great source of Vitamins B12 and minerals like selenium and zinc which are vital for energy metabolism, nerve function, and immune health.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

489

Protein

31

g

Fats

17

g

Carbs

53

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

Lean Beef, sliced

1

tbsp

soy sauce

1

tsp

olive oil

1

clove garlic, minced

1

tsp

brown sugar

1

tsp

ginger, minced

1

tsp

gochujang (Korean red chili paste)

75

g

uncooked white rice

50

g

spinach, blanched

1

medium carrots, julienned

0.5

medium cucumber, julienned

1

green onion, chopped

1

tsp

sesame seeds

1

fried egg

Instructions

_{Step 1/4}

Prepare the Rice

Rinse the rice under cold water until the water runs clear. In a small saucepan, combine the rice with the appropriate amount of water according to package instructions. Bring to a boil, then reduce the heat to low, cover, and simmer for the recommended cooking time. Once cooked, fluff the rice with a fork and set aside.

_{Step 2/4}

Cook the Beef

In a non-stick skillet over medium-high heat, add the sliced beef and season with salt and pepper to taste. Cook until browned and add the minced garlic, ginger, olive oil, soy sauce, brown sugar, and gochujang to the skillet. Cook for another 2-3 minutes, stirring frequently until well combined. Stir in the chopped green onion and remove from heat.

_{Step 3/4}

Prepare the Vegetables

Blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out excess water. Julienne the carrots and cucumber.

Step 4/4

Assemble the Dish

In a bowl, place the cooked rice at the bottom. Arrange the cooked beef, blanched spinach, julienned carrots, and cucumber on top of the rice. Sprinkle sesame seeds over the vegetables. Top with a fried egg and chopped green onion for garnish.