Ingredients:

  • 2 cups (400g) uncooked medium-grain white rice, rinsed
  • 2 1/2 cups (600ml) water
  • 1 pound (450g) thinly sliced beef sirloin (or firm/extra-firm tofu, pressed and cubed)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon brown sugar (15g)
  • 1 teaspoon minced garlic (about 1 clove)
  • 1/2 teaspoon ground black pepper (2.5ml)
  • 1 tablespoon vegetable oil (15ml)
  • 1 medium carrot, julienned
  • 1 medium zucchini, julienned
  • 4 ounces (115g) spinach, washed
  • 4 ounces (115g) bean sprouts
  • 4 ounces (115g) shiitake mushrooms, thinly sliced (optional)
  • 1 teaspoon sesame oil (5ml) (for spinach and bean sprouts)
  • Salt and pepper to taste
  • 4 large eggs
  • Vegetable oil for frying
  • 2-4 tablespoons gochujang (Korean chili paste), adjust to taste (30-60ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon water (15ml)
  • 1 teaspoon rice vinegar (5ml)
  • 1 teaspoon sugar (5g)
  • Sesame seeds
  • Kimchi (optional)
  • Sliced green onions (optional)

Instructions:

  1. Cook rice according to package instructions (or in rice cooker). Keep warm.
  2. Combine beef (or tofu) with marinade ingredients. Marinate for at least 15 minutes.
  3. Prepare each vegetable separately. Sauté carrots, zucchini, and mushrooms (if using) in vegetable oil until tender-crisp. Season with salt and pepper. Briefly blanch spinach and bean sprouts in boiling water, then drain and toss with sesame oil and salt.
  4. Sauté marinated beef (or tofu) in the skillet until cooked through.
  5. Fry eggs sunny-side up (or to your preferred doneness).
  6. Combine all sauce ingredients in a small bowl and whisk until smooth.
  7. Divide cooked rice into bowls. Arrange vegetables, beef (or tofu), and a fried egg on top of the rice.
  8. Drizzle with gochujang sauce, sprinkle with sesame seeds, and add kimchi and green onions (if desired). Mix well before eating.