Simple Korean Beef and Egg Rice Bowl (Gyeran Bap)

Instructions

1. 1

   Heat a large pan over medium heat for 1 minute. Add the ground beef and cook for 5-7 minutes, stirring occasionally, until the beef is browned and cooked through. Break up any large chunks as it cooks.

2. 2

   Add the diced tomatoes to the beef and stir well. Cook for 3-4 minutes until the tomatoes soften slightly. The mixture should look like a simple tomato-beef sauce.

3. 3

   Pour the milk into the beef and tomato mixture and stir gently. Add 2 tablespoons of water to combine. Simmer for 2 minutes on medium heat, stirring occasionally.

4. 4

   Sprinkle the shredded cheese over the beef mixture and stir until it melts completely (about 1-2 minutes). The cheese will create a creamy sauce.

5. 5

   Push the beef mixture to one side of the pan. Crack the 2 eggs into the empty space of the pan and cook for 3-4 minutes until the egg whites are set but the yolks are still slightly runny (or cook longer if you prefer fully cooked eggs).

6. 6

   Gently stir the eggs into the beef and cheese mixture, creating a combined dish. Cook for 1 more minute and remove from heat.

7. 7

   Serve the mixture hot in bowls or over rice if available. The creamy cheese and egg coating makes this dish delicious on its own.