Main ingredients 🥩
ground beefeggsscallionsgarlicmirinsugarsesame oilsoy saucesaltpepperbuttervegetable oilfurikakerice
Striker Chef's Soboro Deopbap
A super simple one-bowl rice topped with crispy sweet and savory ground beef and soft butter egg soboro.
🙋 Recommended for
- ⭐ Those who want to complete an impressive one-bowl meal very easily and quickly without complicated cooking processes.
- ⭐ Those who want to capture children's taste buds with subtle sweet and savory umami without being too strong.
Ingredients needed 🛒2 servings
- ground beef 150g
- eggs 3-4
- scallions 8 stalks
- minced garlic 1 tbsp
- mirin 1 tbsp
- sugar 1 tbsp
- sesame oil 1 tbsp
- soy sauce 1.5 tbsp
- salt a pinch
- pepper a pinch
- butter 1 pat
- vegetable oil 2 tbsp
- furikake a pinch
- rice 2 servings
Recipe 🍳
- Finely chop the white parts of the scallions for the beef seasoning, and separately slice the green parts for the final garnish.
- Combine the ground beef with the chopped scallion whites, minced garlic, mirin, sugar, sesame oil, soy sauce, salt, and pepper. Mix well and let it marinate.
- Crack the eggs into a bowl, add a pinch of salt and pepper, and beat well to make an egg wash.
- Heat vegetable oil in a pan, add a pat of butter and melt it over medium-low heat. Pour in the egg wash and stir quickly with chopsticks, breaking it into small pieces to make soft egg soboro. Transfer to a plate.
- Add a little more oil to the same pan, add the marinated beef, and stir-fry until all moisture evaporates and the beef turns golden and crispy, bringing out the Maillard flavor.
- Place warm rice in a bowl and lightly pat it down. Arrange the beef soboro on one side and the egg soboro on the other side.
- Sprinkle the reserved scallion greens and furikake in a line along the border between the two soboros to finish.
- Slice scallions by part; season ground beef with soy sauce, garlic, sugar, etc. for a sweet-salty flavor.
- Season beaten eggs with salt and pepper, melt butter in a pan, and scramble to make egg soboro.
- Stir-fry the seasoned beef in a pan until all moisture evaporates and it becomes crispy.
- Place rice in a bowl, top with beef and egg soboro on each side, and garnish with scallions and furikake.
Cooking tips 💡
- When making egg soboro, if the heat is too high, the eggs will form large clumps and become dry. Be sure to cook over low heat, stirring slowly and breaking into small particles for a soft texture.
- The beef should be stir-fried until no moisture remains and it almost fries in oil, slightly sticking to the pan, to maximize the savory umami and smoky flavor.
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