So-gogi Deopbap (Korean Ground Beef Rice Bowl)

Method

1. 1

   Heat the vegetable oil in a large skillet over medium-high heat and cook the carrot 2 minutes to soften slightly.

2. 2

   Add the ground beef, breaking it into small crumbles, and brown until no pink remains, about 5 minutes.

3. 3

   Push the beef to one side, add the garlic and ginger to the cleared space, and stir 30 seconds until fragrant.

4. 4

   Stir in the soy sauce, brown sugar, gochujang and sesame oil, and simmer until the liquid reduces to a sticky glaze coating the meat, about 3 minutes.

   💡 Keep tossing near the end — once the liquid's mostly gone, the sugar can catch and burn fast.

5. 5

   Meanwhile, fry the eggs in a separate pan until the whites are set and the yolks stay runny.

6. 6

   Divide the rice among bowls, spoon the beef over the top, and finish each with a fried egg.

7. 7

   Scatter with spring onion and sesame seeds and serve with the yolk ready to be broken into the rice.