Korean Mieum Rice Bowl Recipe

Ingredients with Measurements:
- 1 cup of short-grain rice
- 1 1/2 cups of water
- 1/2 pound of ground beef
- 2 tablespoons of soy sauce
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 garlic clove, minced
- 1/2 onion, chopped
- 1 carrot, julienned
- 1/2 zucchini, julienned
- 1/2 cup of kimchi
- 2 eggs
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish

Special equipment needed:
- Rice cooker or pot with lid
- Wok or large skillet
- Mixing bowl

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Add the rice and water to a rice cooker or pot and cook according to package instructions.

2. In a mixing bowl, combine the ground beef, soy sauce, gochujang, sesame oil, sugar, and minced garlic. Mix well.

3. Heat a wok or large skillet over medium-high heat. Add the chopped onion and cook until translucent.

4. Add the marinated ground beef to the wok and cook until browned.

5. Add the julienned carrot and zucchini to the wok and stir-fry for 2-3 minutes.

6. Add the kimchi to the wok and stir-fry for another 2-3 minutes.

7. In a separate pan, fry two eggs sunny-side up.

8. To assemble the rice bowl, place a scoop of cooked rice in a bowl. Top with the stir-fried beef and vegetables. Place the fried egg on top.

9. Garnish with sesame seeds and chopped green onions.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice according to package instructions. Stir-fry the beef and vegetables over medium-high heat.
Serving size:
This recipe serves 2-3 people.

Nutritional information:
Calories per serving: 550
Fat: 21g
Carbohydrates: 63g
Protein: 27g

Substitutions for ingredients:
- Ground pork or chicken can be used instead of beef.
- Any type of vegetables can be used in the stir-fry.
- Fried tofu can be used instead of eggs.

Variations:
- Add sliced mushrooms to the stir-fry.
- Use brown rice instead of white rice.
- Add a tablespoon of rice vinegar to the stir-fry for a tangy flavor.

Tips and tricks:
- Use a non-stick pan to prevent the beef from sticking.
- Make sure to cook the rice before starting the stir-fry.
- Adjust the amount of gochujang to your desired level of spiciness.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice bowl in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the rice bowl in a large bowl or on a plate.

Garnishes:
Garnish with sesame seeds and chopped green onions.

Pairings:
Pair with a side of steamed vegetables or a small salad.

Suggested side dishes:
- Steamed broccoli
- Cucumber salad
- Edamame

Troubleshooting advice:
- If the beef is sticking to the pan, add a tablespoon of oil.
- If the rice is too dry, add a splash of water and stir.

Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Mieum rice bowls are a popular Korean dish that originated in the city of Busan.

Flavor profiles:
This dish is savory, spicy, and slightly sweet.

Serving suggestions:
Serve hot and enjoy!

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Region: Korean

Taste: Savory, Spicy, Tangy, Umami, Aromatic