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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.
Cook the short-grain rice and keep it warm.
Slice the beef thin and mix it with the soy sauce, garlic, sugar and a little sesame oil. Fry it quickly in a hot pan.
Blanch the spinach and bean sprouts. Fry the carrot, zucchini and mushrooms separately until just soft, and season each one lightly.
Fry the eggs so the whites set but the yolks stay runny.
Put the warm rice in each bowl, arrange the vegetables and beef on top, add a fried egg and a spoon of gochujang, and finish with sesame seeds.
