From craving to table
Instructions
- 1
Prepare the beef by mixing with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 minced garlic clove. Set aside to marinate.
- 2
Blanch spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Toss with a pinch of salt and a few drops of sesame oil.
- 3
Bring a pot of water to a boil and cook bean sprouts for 1-2 minutes. Drain and toss with a pinch of salt.
- 4
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sauté mushrooms, carrots, and zucchini separately, seasoning each with a little salt, until just tender. Set aside.
- 5
In the same skillet, cook the marinated beef until browned and cooked through, about 2-3 minutes. Remove from pan.
- 6
Fry eggs sunny-side up in the remaining oil until whites are set but yolks are still runny.
- 7
In a small bowl, mix gochujang, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and rice vinegar to make the sauce.
- 8
To assemble, divide the rice among 4 bowls. Arrange beef, vegetables, and mushrooms on top of the rice. Place a fried egg in the center of each bowl.
- 9
Drizzle with gochujang sauce and sprinkle with green onions and sesame seeds. Serve immediately.