Korean Beef Bowls

For the beef:

  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 2 scallions
  • 2 cloves garlic, minced 
  • 1 tsp minced ginger
  • 1 lb very thinly sliced beef (ribeye, NY strip, flank)

For the bowls:

  • 2 cups medium-grain white rice (such as Nishiki or Calrose)
  • Vegetable oil, for cooking
  • 2 medium zucchini, sliced into half-moons
  • 1 small onion, sliced
  • 8 ounces mushrooms, sliced
  • 2 large or 4 small carrots, julienne
  • 4 eggs
  • 1 cup kimchi, for serving
  • Gochujang or bibimbap sauce, for serving
  • Toasted sesame seeds, optional, for serving

To marinate the beef, combine the soy sauce, brown sugar, and sesame oil. Separate the scallion whites and greens. Mince whites and slice the green tops, reserving them for garnish later. Add the minced scallion whites, garlic, and ginger to the soy sauce mixture and pour over the beef. Marinate for about one hour or overnight.

Cook the rice as directed on the package, using a rice cooker or pot on the stove.

For the veggies, heat a sauté pan over high heat. Add a bit of vegetable oil and sauté the zucchini and onions until caramelized, about 5-6 minutes. Season with salt. Transfer to a separate bowl, add a bit more oil, cook the mushrooms to your liking, and season with salt. Remove to a separate bowl and repeat with the carrots. 

To cook the beef, heat a sauté pan over medium heat with 1 tsp vegetable oil. Stir fry the beef until it’s cooked through.

When you’re ready to serve, heat a small nonstick skillet over high heat. Add a small amount of oil and cook the eggs sunny side up or over easy, whatever you prefer.

To serve, mound up a nice scoop of hot cooked white rice in a bowl. Top with beef, vegetables, and kimchi. Top with a freshly fried egg, drizzle with gochujang, and sprinkle with the reserved scallion greens and sesame seeds.