Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean Ground Beef and Edamame Rice Bowl (Bulgogi-Style)
A delicious Korean-inspired rice bowl featuring seasoned ground beef with a savory-sweet bulgogi flavor, topped with fresh edamame and vibrant green onions. This dish combines tender beef, fluffy rice, and fresh vegetables for an authentic Korean comfort meal that is quick to prepare and bursting with flavor.
50 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour2/10
Umami8/10
Spicy3/10
🥄 Texture
Fluffy short-grain rice provides a soft, slightly sticky base while the ground beef is crumbly and saucy, coating each grain. Shelled edamame add a firm, slightly creamy pop and the diced tomatoes introduce occasional juicy bursts, with scallions and sesame seeds giving light crunch and lift.
👃 Aroma
Savory, toasty notes from sesame oil and sesame seeds mingle with rich soy and browned beef, while garlic and ginger add warm, aromatic bite. A subtle sweet-tang from brown sugar and gochujang underlies the profile, with a faint fresh tomato scent brightening the overall aroma.
🍷 Pairs Well With
Chilled light lager or pilsner, Korean barley tea (boricha) for a nonalcoholic option, or a dry off-dry Riesling if you prefer wine.
🥗 Side Dishes
Kimchi or quick-pickled cucumbers for bright acidity and crunch; steamed or sautéed greens (sigeumchi namul) or a simple seaweed salad; optionally a bowl of miso or doenjang soup to round out the meal.
Ingredients(14 items)
- 12 cups short-grain white rice (uncooked)
- 21 pound ground beef
- 32 cups fresh edamame (shelled)
- 43 large tomatoes (diced)
- 51 bunch green onions (chopped, divided)
- 63 tablespoons soy sauce
- 72 tablespoons brown sugar
- 82 tablespoons sesame oil
- 94 cloves garlic (minced)
- 101 tablespoon gochujang (Korean red chili paste)
- 111 teaspoon ginger (minced)
- 123 cups water (for rice)
- 131 tablespoon vegetable oil
- 141 teaspoon sesame seeds (for garnish)
Nutrition Information(per serving)
520
Calories
28g
Protein
68g
Carbs
16.5g
Fat
Instructions
- 1
Rinse the rice under cold water until the water runs clear, then add to a pot with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is fluffy and water is absorbed.
- 2
While the rice cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 3
Add the ground beef to the skillet and cook for 5-7 minutes, breaking it apart with a spoon, until browned. Drain excess fat if necessary.
- 4
In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, gochujang, and minced ginger to create the bulgogi sauce.
- 5
Pour the bulgogi sauce over the cooked ground beef and stir well to coat evenly. Cook for 2-3 minutes until the sauce thickens slightly and coats the beef.
- 6
Add the edamame to the beef mixture and stir to combine. Cook for another 2 minutes until the edamame is heated through.
- 7
Gently fold in the diced tomatoes and half of the chopped green onions into the beef mixture, being careful not to crush the tomatoes. Cook for 1 minute.
- 8
Divide the cooked rice evenly among serving bowls.
- 9
Top each rice bowl with the ground beef and edamame mixture, distributing the sauce evenly.
- 10
Garnish with the remaining green onions and sesame seeds before serving.
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