Tender beef, fresh vegetables, and spicy sauce layered in vibrant Korean-style bowls for a filling meal.
# Components:
→ Main Ingredients
01 - 450 g ground beef
02 - 1 tablespoon vegetable oil
03 - 2 cups cooked white rice
→ Vegetables
04 - 1 cup spinach, washed and trimmed
05 - 1 cup bean sprouts
06 - 1 medium carrot, julienned
07 - 1 small zucchini, julienned
08 - 4 radishes, thinly sliced
→ Garnish & Sauce
09 - 4 eggs
10 - 2 tablespoons soy sauce
11 - 1 tablespoon sesame oil
12 - 1 tablespoon brown sugar
13 - 2 cloves garlic, minced
14 - 1 tablespoon gochujang (Korean chili paste)
15 - 1 teaspoon toasted sesame seeds
16 - 2 green onions, sliced
# Method:
01 - In a large skillet over medium heat, heat the vegetable oil. Add ground beef and cook, breaking up with a spatula, until browned. Stir in minced garlic, soy sauce, brown sugar, and gochujang. Sauté for 4–5 minutes until beef is fully cooked and well coated with seasoning.
02 - Bring a pot of water to a boil. Add spinach and blanch for 30 seconds, then transfer immediately to ice water to cool. Drain well and toss with 1 teaspoon sesame oil and a pinch of salt.
03 - Blanch the bean sprouts in boiling water for 1–2 minutes. Remove, drain, and season with a touch of sesame oil and salt.
04 - In a skillet, separately sauté carrots and zucchini with a drizzle of oil until just tender, 2–3 minutes each. Season lightly with salt.
05 - In a nonstick pan, fry eggs sunny side up until whites are set but yolks remain runny.
06 - Divide warm rice between serving bowls. Arrange seasoned beef, spinach, bean sprouts, carrots, zucchini, and radishes on top. Place fried egg in center. Drizzle each bowl with gochujang and sprinkle with sesame seeds and green onions.
