Back to 4 servings Rice and egg 4 cups cooked short-grain rice, cold or day-old is best for crisping 4 large eggs, fried 2 tsp neutral-tasting oil, for frying the eggs Beef 0.5 lb ground beef, or ground pork or chicken 2 tbsp soy sauce 1 tbsp toasted sesame oil 1 tsp brown sugar 1 clove garlic, minced Vegetables 6 cups fresh spinach 2 cups bean sprouts, blanch about 1 minute 1 carrot, julienned 1 zucchini, julienned 4 shiitake mushrooms, thinly sliced 1 cucumber, julienned Sauce 3 tbsp gochujang, Korean chili paste 1 tbsp sugar 1 tbsp water 1 tbsp toasted sesame oil, for the sauce 1 tsp toasted sesame seeds, for garnish
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1 Step 1: Mix the gochujang, sugar, water and sesame oil for the sauce in a small bowl and set aside.2 Step 2: Combine the ground beef with the soy sauce, sesame oil, brown sugar and garlic. Cook in a skillet over medium-high heat, breaking it up, for 5 minutes until fully browned and cooked through.3 Step 3: Blanch the bean sprouts in boiling water for about 1 minute, drain, rinse cold and squeeze dry. Toss with a pinch of salt.4 Step 4: Wilt the spinach in a dry pan or briefly in boiling water until just tender, squeeze out the water, and season with a pinch of salt.5 Step 5: Saute the carrot, zucchini and shiitake separately in a little oil over medium heat, about 2 to 3 minutes each, until just tender. Wipe the pan between vegetables. Season each lightly with salt.6 Step 6: Rinse and drain the julienned cucumber and pat it dry.7 Step 7: Heat a little oil in a skillet over medium heat and fry the eggs with runny yolks, about 3 minutes.8 Step 8: Optional: heat a little oil in a skillet over medium-high heat, press a portion of cold rice into the pan and cook undisturbed for 4 to 5 minutes until a golden crust forms.9 Step 9: Place the rice in bowls and arrange the beef and vegetables around it, top each with an egg, and garnish with sesame seeds. Serve the sauce on the side and mix everything together before eating.getsaucepan.com/r/41fa8e56-cf98-5804-8437-fe5d1f698420
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