From craving to table
Instructions
- 1
In a bowl, mix ground beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and minced garlic. Set aside to marinate.
- 2
Heat a nonstick skillet over medium heat and sauté carrot and zucchini separately in a little vegetable oil until just tender, seasoning with a pinch of salt. Remove and set aside.
- 3
Add spinach to the skillet with a splash of water. Cook until wilted, then season with a pinch of salt and 1/2 teaspoon sesame oil. Set aside.
- 4
Sauté shiitake mushrooms in a little oil until soft; season with a pinch of salt.
- 5
Blanch bean sprouts in boiling water for 1-2 minutes, then drain and toss with 1/2 teaspoon sesame oil and a pinch of salt.
- 6
In the skillet, cook the marinated beef on medium-high heat until browned and cooked through. Set aside.
- 7
Wipe the skillet clean and fry eggs sunny-side up until whites are set but yolks are still runny.
- 8
To assemble, divide rice among 4 bowls. Neatly arrange beef, spinach, carrot, zucchini, mushrooms, bean sprouts, and kimchi (if using) on top of the rice.
- 9
Top each bowl with a fried egg. Add a tablespoon of gochujang to each bowl.
- 10
Garnish with toasted sesame seeds and sliced green onions. Serve immediately, mixing everything together before eating.