Description
A delightful and colorful dish packed with protein, veggies, and delicious spices, perfect for busy weeknights.
Ingredients
- 1 lb lean ground beef
- 2 cups short-grain white rice (cooked)
- 1 cup carrots (julienned)
- 1 cup spinach (fresh)
- 1 cup zucchini (sliced)
- 1 cup bean sprouts
- 3 tbsp gochujang sauce
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 4 eggs
Instructions
- Cook the rice according to package instructions; set aside.
- In a skillet, brown ground beef over medium-high heat for about 5-7 minutes, draining excess fat.
- Stir in gochujang, soy sauce, and sesame oil; let it simmer on low for 5 minutes.
- Sauté the vegetables in sesame oil over medium heat until tender-crisp, which takes about 7 minutes.
- Fry the eggs sunny-side up until the whites are set but the yolks are runny, about 3 minutes.
- Assemble bowls by layering the rice, beef mixture, sautéed vegetables, and topping with a fried egg. Drizzle with additional gochujang if desired.
Notes
Use fresh, in-season vegetables for the best flavor. Adjust the spice level with gochujang as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean