Korean Egg and Beef Bulgogi Rice Bowl
KoreanOther InternationalDesi eggsMedium
A Korean rice bowl with sweet-savoury bulgogi beef, a fried egg and sesame — a quick, satisfying Korean favourite.
Prep time15 min
Cook time15 min
Total time30 min
Servings2
Ingredients
- 2 eggs
- 150 g beef, thinly sliced
- 2 cups cooked rice
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp grated ginger
- 1 clove garlic, chopped
- 1 tsp sesame oil or any oil
- 1 spring onion, chopped
- 1 tsp sesame seeds (optional)
Method
- Mix the soy sauce, sugar, ginger and garlic; toss the beef in it and rest for 10 minutes.
- Fry the beef on high heat for 3 minutes until browned.
- Fry the eggs sunny-side up until the whites are set.
- Divide the rice into bowls.
- Top with the beef and a fried egg.
- Drizzle with sesame oil, sprinkle with spring onion and sesame seeds, and serve.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)26 g
Fat (estimate)18 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook beef until browned through and eggs until the whites are fully set. Allergens: egg, soy, sesame. Substitute: use chicken strips instead of beef. Nutrition figures are estimates only, based on standard per-egg values.