Korean Mixed Rice Bowl
A colorful, comforting rice bowl finished with a savory gochujang kick
How to Make It
Ingredients
- Rice 2 cups
- Beef 100 g
- Carrot 1/2 Tuber Julienned
- Cucumber 1/2 Julienned
- Bean Sprouts 1/2 Cup
- Spinach 1/2 Cup
- Mushrooms 80 g Sliced
- Egg 1
- Sesame Seeds 1 TBSP
- Cooking Oil 1 TBSP
- Spring onion 1 Sliced
- Korean Gochujang Cooking Sauce 1 Packet
Directions
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Prepare the vegetables by washing and slicing the carrot, cucumber, mushrooms, and spring onion. Blanch the bean sprouts and spinach briefly, then drain well.
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Heat a little oil in a pan. Sauté the carrot, mushrooms, bean sprouts, and spinach separately for 1–2 minutes each.
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In the same pan, cook the ground beef over medium-high heat for 4–5 minutes, breaking it into small pieces until fully cooked and lightly browned.
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Prepare the Korean Gochujang Cooking Sauce according to the package instructions.
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Fry the egg until the white is set while keeping the yolk slightly runny.
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Place the warm rice in a bowl. Arrange the beef, v egetables, cucumber, and fried egg neatly on top.
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Pour the prepared Korean Gochujang Cooking Sauce over the bowl, then finish with sesame seeds and spring onion. Mix everything together before serving.
About this Recipe
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