Directions
- 1In a medium bowl combine soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic. Mix well to combine and set aside.
- 2In a skillet over medium heat, add ground beef and onion and cook until browned.
- 3Add the Bulgogi sauce to the skillet and mix well. Simmer for 6-10 more minutes, and remove from heat.
- 4Add cooked rice to four bowls and evenly distribute the beef mixture between them. Top with scallion, sesame seeds, and a soft-boiled egg.
Ingredients
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 2 tsp brown sugar
- 2 tsp sesame oil
- 1 tsp fresh ginger, minced
- 1 tsp fresh garlic, minced
- 1 pound ground beef
- 1/2 small yellow onion, diced
- 1 tbsp scallion, diced
- 1 tsp sesame seeds
- 4 large soft boiled egg
- 4 serving white rice, cooked
Equipment
medium bowlskilletpotslotted spoon
Tips
- Use older eggs for easier peeling.
- Store beef in an airtight container in the refrigerator for 2-3 days, or freeze for up to 3 months.
- Thaw frozen beef overnight in the refrigerator before reheating.
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