Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| English cucumber | 1 | Cut into matchsticks |
| Gochujang (Korean hot pepper paste) | ¼ cup | |
| Fresh spinach | 1 bunch | Cut into thin strips |
| Soy sauce | 1 tbsp | |
| Olive oil | 1 tsp | |
| Carrots | 2 | Cut into matchsticks |
| Garlic clove | 1 | Minced |
| Red pepper flakes | 1 pinch | |
| Beef top round steak | 1 lb | Thinly sliced |
| Large egg | 1 | |
| Cooked white rice | 1 cup | |
| Toasted sesame oil | 1 tsp | |
| Sesame seeds | 1 tsp |
Cooking Principles
- Blanch spinach briefly: Cook spinach for just 2–3 minutes in boiling water. Squeeze out all excess moisture for the best texture.
- Fry egg sunny-side up: The runny yolk mixes into the bowl and acts as a rich sauce when everything is stirred together.
Korean
Rice Bowl
30 min
Prep Time
30 min
Cook Time
Cooking Steps
- Stir cucumber pieces with ¼ cup gochujang paste in a bowl; set aside.
- Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes. Drain and squeeze out as much moisture as possible; season spinach with soy sauce and set aside.
- Heat 1 tsp olive oil in a large nonstick skillet and cook the carrots until softened, about 3 minutes. Stir in garlic and cook just until fragrant, about 1 more minute. Stir in the cucumber and gochujang mixture; sprinkle with red pepper flakes and set the mixture aside in a bowl.
- Brown the beef in a clean nonstick skillet over medium heat, about 5 minutes per side. Set aside.
- In a separate nonstick skillet, heat 1 tsp olive oil over medium-low heat and fry the egg sunny-side up until the yolk is runny but the white is firm, 2 to 4 minutes.
- To assemble: put cooked rice into a large serving bowl; top with the spinach, beef, and cucumber mixture. Place the egg on top. Drizzle with sesame oil, sprinkle with sesame seeds, and add more gochujang paste if desired.