Korean Breakfast Bowl with Buttered Beef & Fried Egg
A rich, savory breakfast bowl with tender butter-seared beef, fried eggs, and warm umami flavors.
Ingredients
1 lb ground beef (80–85% lean)
2 Tbsp butter or tallow (for cooking)
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
2 Tbsp coconut aminos or tamari (no sugar added)
1 tsp sesame seeds (optional, for garnish)
2 large eggs
Salt and black pepper, to taste
2 green onions, chopped (for garnish)
½ avocado, sliced (optional, for serving)
Macronutrients
(per serving, serves 2)
Protein: 50g
Fat: 65g
Carbs: 5g
Preparation
Heat 1 Tbsp butter or tallow in a skillet over medium heat. Add ground beef and cook 5–6 minutes, breaking it apart until browned.
Add minced garlic and grated ginger, stirring 1–2 minutes until fragrant.
Stir in coconut aminos and season with salt and black pepper. Cook for another 2–3 minutes until the beef is coated and glossy. Remove from heat and set aside.
In a separate skillet, melt the remaining 1 Tbsp butter or tallow over medium heat. Crack in the eggs and fry until the whites are set but the yolks remain runny.
Divide the beef between two bowls. Top each with a fried egg, a sprinkle of sesame seeds, and chopped green onions.
Add sliced avocado on the side if desired and serve hot.
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