Time: 30 minutes
Feeds: 2 people
Ingredients:
- 1 cup white rice
- 1 lb ground beef, or any other type of ground meat that you would like
- 3 tbsp reduced sodium soy sauce
- 1/2 tbsp dark soy sauce, optional
- 2 tbsp rice vinegar
- 3 tbsp hoisin sauce
- Korean chili flakes, to taste according to spice level (1/2 tsp – mild, 1 tsp, medium, etc)
- 1/2 tsp white pepper
- 1/4 tsp Chinese 5 spice
- 1/8 tsp MSG, optional but recommended
- 1/2 tsp ground ginger
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 2-4 eggs, depending on if people want 1 or 2 on their bowl
- 3 tbsp kewpie mayo
- 1 tbsp sriracha
- Green onion, to garnish
- Furikake, to garnish
Directions: Cook rice either on the stove or in a rice cooker. While the rice is cooking, get going on the rest of the dinner.
In a bowl or glass measuring cup, mix together the ingredients for the sauce. Combine soy sauce, dark soy sauce, rice vinegar, hoisin sauce, Korean chili flakes, white pepper, Chinese 5 spice, MSG, ground ginger, garlic, and brown sugar. Set aside until a little later. In a small bowl, combine the kewpie mayo and sriracha to make a spicy mayo topping to garnish. Set aside until later as well.
In a medium skillet, cook the ground beef over medium heat until cooked fully and browning. Remove as much of the fat that you’d like and then add the sauce to the skillet with the meat. Simmer on medium low until the sauce reduces to your liking and set aside.
In a nonstick skillet, fry the eggs to your liking. We like to do ours over easy or over medium for this so we have the runny yolk to mix into everything. Once the eggs are cooked, you can assemble everything.
Start with the rice in the bottom of the bowl, followed by your desired amount of meat. Top with the egg and then finish with the spicy mayo, thinly sliced green onion, furikake if desired.