🟡
Medium
Ingredients
- 2 cups steamed white rice
- 200g ground beef
- 1 cup spinach, blanched
- 1 cup sliced mushrooms, sautéed
- 1 carrot julienned and lightly sautéed
- 1 zucchini julienned and lightly sautéed
- 1 cup bean sprouts, blanched
- 2 eggs
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- salt and pepper to taste
Instructions
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1Season ground beef with garlic, 1 tbsp soy sauce, and 1 tbsp sesame oil. Cook in a skillet until browned, then set aside.
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2Divide steamed rice between two bowls, creating a slight well in the center.
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3Arrange each vegetable in separate sections around the rice: spinach, mushrooms, carrots, zucchini, and bean sprouts.
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4Top with the cooked beef and create a small nest in the center for the egg.
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5Fry the eggs sunny-side up and place one on each bowl.
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6Mix gochujang with 1 tbsp sesame oil and place a dollop in the center of each bowl.
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7Sprinkle with sesame seeds and serve immediately, mixing all ingredients together before eating.