A Korean mixed rice bowl that delivers a balance of textures, colors, and tastes. This dish features tender stir-fried beef, perfectly glazed chicken drumsticks, fresh crunchy vegetables, warm rice, and a golden fried egg with a runny yolk that acts as a natural sauce. It is a nutritious and visually stunning comfort food that can be made with common grocery store ingredients.
Ingredients
- 2 cups short-grain white rice, cooked and kept warm
- 8 oz beef sirloin or ribeye, thinly sliced
- 2 chicken drumsticks, bone-in
- 4 large eggs
- 1 large carrot, julienned
- 1 medium cucumber, julienned
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon red pepper flakes (gochugaru preferred)
- 2 tablespoons neutral cooking oil
- Salt and pepper to taste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon rice wine or mirin
- 1 teaspoon fresh ginger, grated
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, rice wine, and grated ginger. Divide this mixture in half.
- Place the sliced beef in one portion of the marinade and let it marinate for at least 15 minutes. Rub the chicken drumsticks with the other half of the marinade, making sure to coat them completely.
- Heat a large skillet over medium-high heat with a tablespoon of oil. Add the marinated chicken drumsticks and sear them on all sides until golden brown, about 3 minutes per side.
- Reduce heat to medium-low, cover the pan, and let the chicken cook through for about 20-25 minutes, turning occasionally and basting with pan juices. The internal temperature should reach 165°F.
- While the chicken cooks, heat another skillet over high heat until smoking hot. Add the marinated beef in a single layer (work in batches if needed).
- Let the beef sear without moving for about 90 seconds, then stir-fry for another minute until just cooked through with charred edges.
- Julienne the carrot and cucumber into matchstick-sized pieces. Optionally blanch carrots in boiling water for 30 seconds. Pat everything dry with paper towels.
- In a clean non-stick pan, heat a little oil over medium heat. Crack the eggs carefully and fry them sunny-side up until the whites are set but the yolks remain runny (about 3-4 minutes).
- Divide the warm rice among four bowls. Arrange the stir-fried beef, glazed chicken drumstick, julienned vegetables, and fried egg on top in separate sections.
- Sprinkle with toasted sesame seeds and red pepper flakes. Mix everything together before eating.
Notes
Prep time: 20 minutes. Cooking time: 35 minutes. Total time: 55 minutes. Serves 4. Nutritional info per serving: 620 Calories, 38g Protein, 52g Carbohydrates, 28g Fat, 3g Fiber. Tips: Do not overcrowd the pan when cooking beef to ensure searing rather than steaming. Use warm rice to prevent sogginess. Fry eggs over medium heat to keep yolks runny. Store components separately in the refrigerator for up to 3-4 days (meats) and 5 days (rice). Freeze cooked meats for up to 3 months. Do not freeze the assembled bowl.
