Traditional Korean mixed rice bowl with seasoned vegetables, meat, and fried egg. This recipe balances multiple components for authentic flavors and textures.
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14 items
the beef with soy sauce, garlic, sesame oil, and sugar. Let sit for at least 20 minutes.
the spinach and bean sprouts in boiling water separately, then squeeze out excess water and season with salt and sesame oil.
Sauté the julienned carrots and sliced shiitake mushrooms separately in a pan with a little oil and salt until tender.
the beef in a hot pan until just cooked through. Set aside.
Fry the eggs in vegetable oil sunny-side up until the edges are crispy and the yolks are still runny.
Place hot rice in serving bowls. Arrange the vegetables and meat in neat sections on top of the rice.
Mix gochujang with a little sesame oil, sugar, and water to make a sauce. Serve on top or on the side.
