Korean Rice Bowls

Korean Rice Bowls

Ingredients
- 400g (14 oz) jasmine rice
- 500g (1.1 lb) beef, cut into strips (ribeye recommended)
- 1 tbsp sugar
- 3 tsp sesame oil
- 2 tbsp soy sauce
- 2 cloves garlic, finely grated
- 2 tbsp gochujang
- 1 cucumber
- 1 tbsp sesame seeds
- 1 carrot, sliced into matchsticks
- 200g (7 oz) mushrooms, sliced
- 200g (7 oz) baby spinach
- Oil for cooking
- 4 eggs
- Salt

Method
1. Wash the rice three times and place it in a rice cooker or pot. Cook for about 25 minutes or until done.
2. While the rice is cooking, slice the beef and set it aside. In a bowl, make the marinade by mixing 1 tablespoon of sugar, 1 teaspoon of sesame oil, 2 tablespoons of soy sauce, 2 finely grated garlic cloves, and 2 tablespoons of gochujang. Mix well.
3. Marinate the beef with half of the sauce, reserving the rest for later.
4. Prepare the vegetables by slicing the carrots and cucumber. Marinate the cucumber with 1 teaspoon of sesame oil, a pinch of salt, and 1 teaspoon of sesame seeds. Mix well and set aside.
5. Heat a wok or large frying pan over high heat. Add some cooking oil and stir-fry the mushrooms with a pinch of salt for 1-2 minutes until just cooked. Remove from the wok and repeat with the carrots. Once the carrots are cooked, remove from the wok.
6. In a clean wok with a little oil, add the baby spinach along with 1 teaspoon of sesame seeds and 1 teaspoon of sesame oil. Stir-fry quickly until just tender. Remove and set aside.
7. In a clean wok, add some cooking oil and the marinated beef. Stir-fry for 3-4 minutes or until just cooked. Remove and set aside.
8. Fry the eggs in the wok until they have crispy edges and runny yolks.
9. To assemble, place the cooked rice in the bottom of a bowl. Add the marinated cucumber, cooked carrots, mushrooms, spinach, and beef on top. Drizzle with the reserved gochujang sauce, and finally, place a fried egg on top. Enjoy your Korean rice bowl!

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