Name: Korean Mixed Rice Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Ingredients: 4 cups cooked short-grain white rice, still hot; 1 pound lean ground beef; 4 tablespoons gochujang (Korean chili paste); 3 tablespoons sesame oil, divided; 3 tablespoons soy sauce, divided; 2 tablespoons minced garlic; 2 cups fresh spinach, washed and trimmed; 2 medium carrots, julienned; 1 medium zucchini, julienned; 1 cup bean sprouts, blanched; 4 large eggs; 2 tablespoons sugar; 2 green onions, thinly sliced; 2 tablespoons toasted sesame seeds

Instructions

Prepare the beef

In a bowl, mix ground beef with 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon minced garlic. Heat a skillet over medium-high heat and cook the beef until browned, about 5-7 minutes. Set aside.
Prepare the vegetables

In separate batches, sauté the spinach, carrots, zucchini, and bean sprouts in 1 teaspoon sesame oil each until just tender. Season each vegetable lightly with salt. Arrange each vegetable separately on a plate to maintain color separation.
Make the sauce

In a small bowl, whisk together the gochujang, remaining soy sauce, remaining sesame oil, remaining sugar, and remaining minced garlic until well combined. Add 1-2 tablespoons of water if needed to reach desired consistency.
Fry the eggs

Heat a non-stick skillet over medium heat. Add a small amount of oil and fry the eggs sunny-side up until whites are set but yolks are still runny, about 2-3 minutes.
Assemble the bowls

Divide the hot rice among four serving bowls. Arrange the cooked beef and vegetables in separate sections on top of the rice. Place a fried egg in the center of each bowl.
Serve and mix

Drizzle each bowl with the gochujang sauce. Sprinkle with sliced green onions and toasted sesame seeds. Just before eating, mix all ingredients together thoroughly to combine the flavors.

Korean Mixed Rice Bowl

Ingredients

Instructions

Nutritional Information