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Kimchi Rice Bowl

15-Minute Kimchi Rice Bowl Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 cup kimchi, chopped, plus a splash of juice
  • 4 cups cooked short-grain rice
  • 4 large eggs
  • 2 tbsp vegetable oil
  • 3 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 2 green onions, thinly sliced
  • Toasted sesame seeds, for serving

Method
 

  1. Whisk the gochujang, soy sauce, honey, sesame oil, garlic, and ginger in a small bowl.
  2. Heat 1 tbsp oil in a large skillet over medium-high. Crumble in the beef and press into a layer; cook undisturbed 2 to 3 minutes, then break apart and cook another 3 to 4 minutes until browned with crisp edges.
  3. Push beef aside, add the kimchi and its juice to the pan, and sizzle 30 seconds. Stir together, pour in the sauce, and cook 1 minute until glossy.
  4. Wipe the skillet, add the remaining 1 tbsp oil over medium heat, and fry the eggs 3 to 4 minutes until whites are set and yolks runny.
  5. Divide rice among bowls, top with beef, a fried egg, green onions, and sesame seeds. Serve immediately.

Notes

Day-old rice works best here because the grains stay separate. If you are using freshly cooked rice, spread it on a sheet pan to cool for a few minutes so it does not steam and turn gummy when you assemble the bowls.