What I love about this traditional Korean dish is the endless variations. I have used beef mince however you can char-grill scotch fillet or rib eye to slice on top or mix and match the vegetable dishes.
Start by preparing the sesame vinaigrette. Combine the rice vinegar and sesame oil in a small bowl. Whisk to combine.
Toss the cucumber with ½ teaspoon salt (or to taste) and place in a colander. Set over a bowl to drain for 15–20 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the sesame vinaigrette. Set aside.
Heat a non-stick frying pan to high and stir-fry carrot with 2 teaspoons sesame vinaigrette. Place in a bowl and set aside. Next, stir-fry bean sprouts with another 2 teaspoons sesame vinaigrette. Place in a bowl and set aside.
In a saucepan of boiling water, blanch baby spinach to wilt, then drain and place in a small bowl. Toss with 2 teaspoons of sesame vinaigrette and set aside.
Next, add beef and peanut oil to a large frying pan and cook over high heat. Add the garlic, ginger and beef mince. Cook until lightly golden and crisp. Reduce heat and stir through the tamari, brown sugar and sake. Cook for a further 2 minutes.
In a separate non-stick frying pan, heat oil to medium-high and fry eggs until the whites are just set and yolks are still runny.
Divide steamed rice between warm bowls. Surround with beef and vegetables, each ingredient in its own little pile. Place a fried egg and a teaspoon of kochujang (per person) on top of the rice and garnish with sesame seeds, shredded nori and scallions.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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