A generous Korean bowl where hot rice meets glossy vegetables, savory beef, a runny egg, and spicy gochujang sauce. Every bite blends sweetness, sesame, umami, and crisp freshness.
Ingredients
- 800 g cooked short-grain rice
- 350 g ground or thinly sliced beef
- 250 g fresh spinach
- 2 pieces carrots
- 1 piece zucchini
- 4 pieces eggs
- 4 tbsp gochujang
- 2 tbsp toasted sesame oil
- 2 tbsp neutral cooking oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 tsp light brown sugar
- 1 tbsp toasted sesame seeds
- to taste fine salt
Method
- Julienne the carrots, cut the zucchini into half-moons, and mince the garlic; keep each vegetable separate to preserve their textures.
- Wilt the spinach in a hot skillet with a drizzle of oil, just until soft and dark green; season lightly with salt and set aside.
- Sauté the carrots in the same skillet until still slightly crisp and brighter in color; set aside separately.
- Sear the zucchini until tender on the edges but still firm in the center; it should be glossy without releasing too much water.
- Brown the beef with the garlic, soy sauce, and sugar until well browned, fragrant, and no raw juices remain in the skillet.
- Loosen the gochujang with the rice vinegar and sesame oil until you have a smooth, glossy sauce loose enough to coat the back of a spoon.
- Reheat the rice by steaming or over low heat until piping hot and soft, then divide among bowls.
- Fry the eggs until the whites are set and the yolks are still runny, with slightly crispy edges if desired.
- Arrange the vegetables, beef, and egg in sections over the rice, add the gochujang sauce, sprinkle with sesame seeds, and mix just before eating.
Nutrition
Per serving
- Energy
- 725.6 kcal
- Protein
- 33.37 g
- Carbohydrate
- 68.82 g
- Fat
- 34.75 g
- Fibre
- 3.92 g
- Calcium
- 108.55 mg
- Iron
- 2.92 mg
- Magnesium
- 54.57 mg
