A vibrant Korean rice bowl topped with seasoned vegetables, marinated beef and fried egg.
Prep 25 min
Cook 30 min
Serves 4
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300 g
Rice
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400 g
Beef strips
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1
Carrot
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1
Courgette
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150 g
Spinach
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150 g
Bean sprouts
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4
Eggs
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3 tbsp
Gochujang
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3 tbsp
Soy sauce
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2 tsp
Sesame oil
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3 cloves
Garlic
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1
Cook the rice according to packet instructions and keep warm while preparing the toppings.
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2
Marinate the beef strips with soy sauce, sesame oil and minced garlic for at least 15 minutes.
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3
Julienne the carrot and courgette into thin matchsticks.
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4
Heat a frying pan over medium-high heat and cook each vegetable separately with a small amount of oil until just tender but still vibrant.
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5
Blanch the spinach briefly in boiling water, squeeze out excess moisture and season lightly with sesame oil.
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6
Quickly blanch the bean sprouts for 1–2 minutes and set aside.
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7
Cook the marinated beef in a hot frying pan until browned and caramelised around the edges.
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8
Fry the eggs until the whites are set but the yolks remain runny.
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9
Divide the rice between bowls and arrange the vegetables and beef neatly over the top in sections.
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10
Place a fried egg in the centre of each bowl and serve with gochujang for mixing through before eating.