Ingredients
- Serves 2
- For the beef:
- 4 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 garlic clove, finely minced
- 350g beef striploin steaks, trimmed and thinly sliced
- For the gochujang sauce:
- 2 tbsp Korean chilli paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 garlic cloves, finely minced
- 1 tsp sugar
- 1 tsp tomato puree
- 2-3 tbsp sunflower oil
- 150g shiitake mushrooms
- 2 garlic cloves, crushed
- 150g baby leaf spinach
- 2 large free range eggs
- To serve:
- 150g basmati rice or sushi rice, cooked
- 1 carrot, julienned
- 4 radishes, very thinly sliced
- 4 spring onions, thinly sliced
- 150g beansprouts
- 1 tbsp toasted sesame seeds
- Handful of coriander leaves
A Korean mixed rice bowl with subtle spice and aromatic flavours topped with a fried egg.
In a medium-sized bowl mix together the soy sauce, sesame oil and garlic. Once combined, add the sliced beef and toss to coat evenly. Set aside to marinate for 30 minutes. In a small bowl combine all the ingredients for the gochujang sauce and mix together until fully incorporated. Set aside.
Place a large frying pan over a high heat. Add one tablespoon of oil to the pan and fry the beef for two to three minutes, or until slightly browned, then set this aside. Reduce the heat and add another tablespoon of oil.
Fry the garlic and mushrooms for four to five minutes, until tender, and stir through the spinach until wilted. Set aside with the beef.
Place the remaining tablespoon of oil in the pan and fry the eggs for three to four minutes, or until the white of the egg is no longer opaque but the yolk is still runny.
To assemble, place some warm rice in the base of each bowl, followed by the beansprouts, carrot, beef, spring onions, radish, mushrooms and spinach, in neat piles, add some gochujang paste and top with a fried egg.
Sprinkle with toasted sesame seeds and coriander leaves.
