Korean Beef Bowl with Steamed Rice, Cucumber Kimchi, and a Fried Egg

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Korean Soy-Sesame Ground Beef

1. Mince 4 garlic cloves and finely grate 1 teaspoon fresh ginger. 4 min
2. In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon toasted sesame oil, 1 teaspoon gochugaru, 1 teaspoon cornstarch, and 2 tablespoons water into a smooth sauce. 3 min
3. Thinly slice 3 scallions, keeping the whites and greens separated. 3 min
4. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high until shimmering, then add the scallion whites, garlic, and ginger and stir-fry for 1 minute until fragrant. 2 min
5. Timing-sensitive step. Add 1½ pounds ground beef and cook, breaking it up with a spoon, for 6–7 minutes until browned and no pink remains. 7 min
6. Timing-sensitive step. Pour the sauce over the beef and toss to coat, cooking for 1–2 minutes until the sauce thickens and glazes the meat. 2 min
7. Remove from heat and scatter 1 tablespoon toasted sesame seeds and the scallion greens over the beef.

Steamed Short-Grain White Ricebase

1. Rinse 2 cups short-grain white rice in a fine-mesh strainer under cold running water, swishing with your hand, until the water runs clear, about 1–2 minutes. 3 min
2. Combine the rinsed rice, 2½ cups water, and ¼ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. 15 min
4. Remove from heat and let the rice steam, covered and undisturbed, for 10 minutes. 10 min
5. Uncover and fluff the rice gently with a fork or rice paddle before serving.

Quick Cucumber Kimchiside

1. Halve 4 Persian cucumbers lengthwise and slice into half-moons, then toss with 1 teaspoon kosher salt in a colander and let sit for 10 minutes to draw out moisture. 12 min
2. Mince 1 garlic clove and thinly slice 2 scallions. 3 min
3. Whisk together 2 tablespoons rice vinegar, 1 teaspoon gochugaru, 1 teaspoon toasted sesame oil, ½ teaspoon granulated sugar, and the minced garlic in a medium bowl. 2 min
4. Gently squeeze the salted cucumbers with your hands to expel as much liquid as possible, then add them to the dressing bowl along with the sliced scallions and 1 teaspoon toasted sesame seeds. 3 min
5. Toss everything together until evenly coated and let sit at room temperature for at least 10 minutes before serving to allow the flavors to meld. 10 min

Fried Eggstopping

1. Heat 1 tablespoon neutral oil in a large non-stick skillet over medium heat until shimmering. 2 min
2. Timing-sensitive step. Crack all 4 eggs into the pan, spacing them apart, and fry for 2–3 minutes until the whites are fully set but the yolks are still runny. 3 min
3. Season the eggs with ¼ teaspoon kosher salt and ⅛ teaspoon freshly ground black pepper, then slide one egg onto each rice bowl.