Korean Beef Bowl


Courtesy of Flanagan Foodservice


1 cup brown sugar

1 cup soy sauce

1/2 cup gochujang paste

2 Tbsp sesame oil

1/4 cup vegetable oil, divided

3 lb top sirloin butt, thinly sliced

12 cloves garlic, minced

1/4 cup minced fresh ginger

3/4 cup vegetable oil, divided

12 eggs

12 cups cooked white rice

3 cups julienned carrots

1 1/2 cups thinly sliced green onions

1/4 cup toasted sesame seeds


  1. Whisk together brown sugar, soy sauce, gochujang and sesame oil; set aside.
  2. Heat vegetable oil in large skillet set over medium-high heat. Cook beef, in batches — adding vegetable oil as needed — for about five minutes or until browned and almost cooked through. Transfer to shallow hotel pan.
  3. Return the skillet to heat. Sauté garlic and ginger for about two minutes or until fragrant; stir in reserved soy-sauce mixture. Simmer for approximately 10 minutes or until thickened and slightly reduced. Toss with beef and any accumulated juices. Remove from heat and let cool completely.
  4. To assemble (one portion), heat 1 tbsp of oil in small non-stick skillet set over high heat. Fry one egg, basting with oil, for about three minutes or until edges are crispy and yolk is set but still runny.
  5. Meanwhile, spoon 1 cup of cooked rice into a wide, shallow bowl. Top with 3 oz of cooked beef mixture, 1/4 cup of carrots, 2 tbsp of green onions and 1 tsp of sesame seeds. Top with fried egg.

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