Recipe Details
Prep Time: 30 min | Cook Time: 20 min | Servings: 4 | Difficulty: Medium
Ingredients
- 400g short-grain rice, cooked
- 200g beef bulgogi or tofu
- 2 cups spinach
- 1 cup bean sprouts
- 2 carrots, julienned
- 1 zucchini, julienned
- 4 shiitake mushrooms, sliced
- 4 eggs
- Gochujang (Korean chili paste)
- Sesame oil and sesame seeds
- Soy sauce and garlic
- Korean pepper flakes for spinach
Instructions
- Cook rice and keep warm.
- Blanch spinach 30 seconds, drain, season with sesame oil, soy, and pepper flakes.
- Blanch bean sprouts, season similarly.
- Sauté carrots until slightly tender. Season.
- Sauté zucchini until tender. Season.
- Sauté mushrooms until golden. Season.
- Cook beef bulgogi or pan-fry tofu until browned.
- Fry eggs sunny-side up with crispy edges.
- Divide rice among bowls. Arrange vegetables in sections around bowl.
- Top with beef/tofu and fried egg.
- Add 1-2 tbsp gochujang. Drizzle sesame oil.
- Sprinkle sesame seeds. Mix everything together before eating!
Chef Tip
For crispy rice at the bottom, toast the bowl briefly over high heat or use a stone bowl (dolsot).
Korea’s Iconic Mixed Rice Bowl
Vibrant vegetables, spicy gochujang, and a perfect fried egg on top!