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A Korean rice bowl topped with seasoned vegetables, quick marinated beef and a fried egg. You mix it all together with spicy gochujang sauce before you eat. Serves 2.
Rinse and cook the short-grain rice until fluffy, about 15 minutes, then keep it warm and covered.
Slice the 200 g beef thin and mix it with the 30 ml soy sauce, garlic, the 5 g sugar and a little sesame oil. Fry in a hot pan over high heat for 2-3 minutes until just cooked and lightly caramelized.
Blanch the spinach and bean sprouts in boiling water for 1-2 minutes and squeeze dry. Fry the carrot, zucchini and mushrooms separately over medium-high heat for 2-3 minutes each until just soft, seasoning each lightly with salt and a little sesame oil.
Fry the 2 eggs in a little oil over medium heat for 2-3 minutes, until the whites set but the yolks stay runny.
Put the warm rice in each bowl, arrange the vegetables and beef in neat piles on top, add a fried egg and a spoon of gochujang, and finish with a sprinkle of sesame seeds. Mix everything together before eating.
