Description
A flavorful Korean rice bowl topped with assorted vegetables, meat, and a fried egg, served with spicy gochujang sauce.
Ingredients
- 2 cups cooked short-grain rice
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup spinach, blanched
- 1 cup bean sprouts, blanched
- 200g beef, thinly sliced
- 2 eggs
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp sesame seeds
Instructions
- Cook rice according to package instructions.
- Julienne carrot and zucchini, then sauté separately with a little oil until tender.
- Blanch spinach and bean sprouts in boiling water for 1 minute, then drain and season with sesame oil and salt.
- Marinate beef with soy sauce, sugar, minced garlic, and sesame oil for 10 minutes, then cook in a pan until browned.
- Fry eggs sunny-side up.
- Assemble the bowl by placing rice at the bottom, then arranging vegetables and beef on top.
- Add the fried egg and drizzle with gochujang sauce.
- Sprinkle sesame seeds on top and serve.
Notes
- Use day-old rice for better texture.
- Adjust gochujang amount based on spice preference.
- Replace beef with tofu for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean