Name: The Las Culturistas “Best Dinner” Korean-Inspired Beef & Egg Rice Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/4 lbs beef sirloin, thinly sliced against the grain; 1 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 2 tsp toasted sesame oil, divided; 1 tbsp brown sugar; 2 tsp rice vinegar; 3 cloves garlic, finely minced; 1-inch knob ginger, grated; 1/2 tsp black pepper; 2 tbsp neutral oil (grapeseed or canola); 1 small yellow onion, sliced; 1 cup carrots, julienned or shredded; 1 cup zucchini, sliced into thin half-moons; 4 large eggs; 3 cups steamed jasmine or sushi rice, hot; 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; Quick Kimchi (optional): 1 cup napa cabbage, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp gochugaru (Korean chili flakes)

The Las Culturistas “Best Dinner” Korean-Inspired Beef & Egg Rice Bowls

CookwithNewsletter

Inspired by the chaos and joy of the Las Culturistas Culture Awards, this dish celebrates the spirit of food as performance, personal ritual, and a touch of absurdity. It’s a mashup of ‘Best Dinner’ (Korean rice bowls, naturally), the ‘Egg McMuffin’ breakfast moment, and a big dose of beefy glory worthy of a Filet Mignon Award. The secret is high-heat wok technique—think smoky, caramelized beef and crisp-tender veggies with a hit of gochujang. The runny egg on top nods to both breakfast and that universal pleasure of mixing yolk into rice. A touch of quick kimchi brings chaos, tang, and crunch. This is a dinner for when you want to feel iconic.

Ingredients

Instructions

If making quick kimchi: Toss napa cabbage with rice vinegar, sugar, salt, and gochugaru in a bowl. Massage until cabbage softens and set aside to lightly pickle while you cook.
For the beef: In a large bowl, mix soy sauce, gochujang, 1 tsp sesame oil, brown sugar, rice vinegar, garlic, ginger, and black pepper. Add beef, toss to coat, and let marinate at least 10 minutes.
Heat a wok or large skillet over high heat until smoking hot. Add 1 tbsp neutral oil. Add half the beef in a single layer. Sear, tossing constantly with a forward-scooping motion for 2-3 minutes until browned. Remove and repeat with remaining oil and beef. Set all cooked beef aside.
In same wok (no need to wipe), add onion, carrots, and zucchini. Stir-fry over high heat, tossing constantly, for 2-3 minutes until just tender but crisp.
Push veggies to the edges, crack eggs into the center. Fry sunny-side-up until whites set and yolks are still runny, 2-3 minutes. (For over-easy, flip gently after 2 minutes.)
Fluff rice and divide among 4 bowls. Top each with a portion of beef, veggies, and an egg. Add a spoonful of quick kimchi if using. Drizzle with remaining 1 tsp sesame oil.
Garnish with green onions and toasted sesame seeds. Serve immediately, letting everyone break the egg and mix everything together.