Korean Gochujang Beef Rice Bowl with Spinach and Fried Egg

A Korean rice bowl with savory Gochujang beef mince, fresh vegetables and a fried egg, pleasantly spicy with sesame and chili. Everything is mixed thoroughly before serving.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 200 g Basmati rice
• 250 g Minced beef
• 2 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tsp brown sugar
• 2 pc Garlic
• 1 tbsp Sesame oil
• 2 tbsp Neutral cooking oil
• 1 tsp Gochugaru (Korean chili flakes)
• 150 g Spinach
• 1 pc Carrot
• 0.5 pc Cucumber
• 100 g Soybean sprouts
• 2 pc Eggs
• 1 tsp Sesame seeds
• 2 pc Spring onions
• Salt and pepper to taste

Method

1. Rinse the rice thoroughly in a sieve until the water runs clear, then bring it to a boil in a pot with about 350 ml of water. Cook covered over low heat for 15 minutes, then let it rest for 10 minutes.
2. Stir together the Gochujang, soy sauce, brown sugar, finely chopped garlic, sesame oil and 1 tsp Gochugaru in a bowl. Knead the minced beef into the mixture and let it marinate for 10 minutes.
3. Wash the spinach, blanch it in boiling water for 30 seconds, refresh it in cold water, squeeze it out well and season with a pinch of salt.
4. Cut the carrot into thin strips, the cucumber into fine strips and the spring onions into rings. Blanch the soybean sprouts for 1 minute and drain them.
5. Heat 1 tbsp neutral oil in the pan and fry the minced beef over medium to high heat for 6 to 8 minutes, crumbling it, until it is cooked through.
6. Fry the carrot strips in 1 tsp oil for 2 minutes. Then, in the remaining oil in the pan, fry two eggs until the whites are set but the yolks are still runny.
7. Divide the rice between two bowls and arrange the minced beef, spinach, carrots, cucumber, sprouts and spring onions around it in a ring. Place one fried egg on top of each bowl, sprinkle with sesame seeds and mix thoroughly before eating.