Name: Breakfast-for-Dinner Korean-Inspired Beef & Egg Bake
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef (grass-fed, if possible); 1 tbsp neutral oil (such as avocado or canola); 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp low-sodium soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp brown sugar; 1 tbsp rice vinegar; 1 cup cooked short grain rice (day old, if possible); 4 large eggs; 1 cup shredded mozzarella cheese; 2 green onions, thinly sliced; 1/2 cup kimchi, chopped; 1/4 cup fresh cilantro leaves; 1 tsp toasted sesame oil; 1 tbsp toasted sesame seeds; Kosher salt, to taste; Freshly ground black pepper, to taste

Breakfast-for-Dinner Korean-Inspired Beef & Egg Bake

CookwithNewsletter

This playful, culture-award-worthy casserole fuses the irreverence of breakfast-for-dinner with the umami-packed flavors of Korean comfort food. Inspired by the chaos and joy of food culture—and a nod to the eggy breakfasts and iconic beef dishes that win 'awards' in our hearts—this bake layers tangy kimchi, savory beef, and gooey cheese over rice, then tops it with perfectly baked eggs. It's a visual stunner, with pops of green, red, and golden yolk, and every bite is a riot of texture and flavor. Perfect for sharing during a weeknight TV binge or your own kitchen awards show.

Ingredients

Instructions

Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish.
Heat neutral oil in a large skillet over medium-high heat. Add onion and sauté for 2-3 minutes until translucent. Add garlic and ginger; cook for 1 minute until fragrant.
Add ground beef, breaking it up with a spatula. Season lightly with salt and pepper. Cook until browned, about 5-7 minutes.
Stir in soy sauce, gochujang, brown sugar, and rice vinegar. Simmer for 2-3 minutes until sauce thickens slightly. Remove from heat.
Spread cooked rice evenly in the bottom of the baking dish. Top with the beef mixture, then scatter chopped kimchi and half the green onions over the top.
Crack eggs evenly over the beef layer, spacing them out. Sprinkle mozzarella cheese around (but not covering) the yolks. Drizzle with sesame oil.
Bake 12-15 minutes, or until egg whites are just set and yolks are still slightly runny (or longer for firmer yolks).
Remove from oven. Let cool for 2-3 minutes. Top with remaining green onions, cilantro leaves, and toasted sesame seeds. Serve hot, scooping out one egg per portion.