Ingredients
Scale
For the rice:
- 2 cups short-grain white rice (sushi rice works great)
- 2½ cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
For the beef:
- 1½ pounds ground beef (80/20 blend preferred)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- ¼ cup beef broth or water
For assembly:
- 1 cup kimchi, roughly chopped
- 2 cups shredded mozzarella cheese
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- Optional: fried egg on top for serving
Instructions
- Rinse the rice in cold water until the water runs clear. This removes excess starch and prevents mushiness.
- Cook the rice according to package directions, or combine rice and water in a rice cooker. While it’s still warm, stir in rice vinegar, sugar, and salt.
- Press the seasoned rice evenly into the bottom of a 9×13-inch baking dish. Set aside while you prepare the beef.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and mostly cooked through (about 5-7 minutes).
- Drain excess fat if needed, leaving about a tablespoon in the pan. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the gochujang, soy sauce, sesame oil, brown sugar, and broth. Stir everything together and let it simmer for 3-4 minutes until the sauce thickens slightly.
- Preheat your oven to 375°F.
- Spread the chopped kimchi evenly over the rice layer. The kimchi will release some liquid as it bakes, which flavors the rice beautifully.
- Spoon the beef mixture over the kimchi, spreading it to the edges.
- Sprinkle the mozzarella cheese evenly over the top. Don’t skimp here—a generous layer of cheese creates that golden, bubbly crust.
- Bake uncovered for 20-25 minutes, until the cheese is melted and starting to brown in spots.
- Remove from the oven and let it rest for 5 minutes. This helps everything set up so it doesn’t fall apart when you scoop it.
- Sprinkle with sliced green onions and toasted sesame seeds.
- Serve hot, with a fried egg on top if you want to make it extra special. The runny yolk adds richness that ties everything together.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
