Ingredients
Scale
- 1 cup short-grain rice
- 1 medium carrot, julienned
- 1 medium zucchini, sliced
- 2 cups fresh spinach
- 1 cup mushrooms (shiitake or button), sliced
- 2 large eggs
- 2 tbsp gochujang sauce
- 1 tsp sesame oil
- 4 oz beef (or tofu), thinly sliced and marinated
Instructions
- Rinse the rice until water runs clear; cook according to package instructions.
- Sauté carrots, zucchini, and mushrooms separately in a pan with oil until tender.
- Blanch spinach in boiling salted water for 30 seconds; drain and cool.
- Marinate beef in soy sauce, garlic, and sesame oil for at least 30 minutes; then cook until browned.
- Fry eggs in the same pan until edges are crispy but yolks remain runny.
- Assemble bowls with rice at the base, arranged vegetables on top, protein in the center, and a fried egg over everything.
- Drizzle with gochujang sauce and sesame oil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 186mg