← Nouns Cooking · Korean

Ingredients

• 400 g short-grain rice, cooked, kept warm
• 250 g tender beef (sirloin or ribeye), very thinly sliced
• 1½ tbsp Soy sauce
• 2 tsp Sugar
• 1 tsp Toasted sesame oil
• 1 clove Garlic, minced
• 200 g Bean sprouts
• 200 g Spinach
• 2 Carrot, cut into matchsticks
• 1 Courgette (zucchini), cut into matchsticks
• 150 g fresh shiitake mushrooms, sliced
• 2 cloves Garlic, minced
• 2 tbsp Toasted sesame oil
• 1 tsp Salt, divided
• 2 tbsp Vegetable oil
• 4 Eggs
• 4 tbsp Gochujang
• 1 tbsp Toasted sesame oil
• 2 tsp Sugar
• 1 tbsp Rice vinegar
• 1 tbsp Water
• 2 tsp toasted sesame seeds

Method

1. Mix the beef with its soy sauce, sugar, sesame oil and garlic and set aside. Stir the sauce ingredients together until smooth.
2. Bring a pot of salted water to the boil. Blanch the bean sprouts for 2–3 min, lift them out and drain. Then blanch the spinach for 30 seconds, rinse it in cold water and squeeze it dry. Season each separately with a little garlic, sesame oil and salt.
3. Heat a little oil in a frying pan over medium-high heat. Stir-fry the carrots with a pinch of salt for 1–2 min until just tender, and set aside. Repeat with the courgette, then the mushrooms, wiping the pan between batches if needed.
4. Turn up the heat and stir-fry the beef for 2–3 min, until browned and cooked through.
5. Fry the eggs in a little oil, sunny side up, with crisp edges and runny yolks (or cook them through if you prefer).
6. Divide the rice between bowls, arrange the vegetables and beef in neat piles on top, add an egg and sprinkle with sesame. Serve with the sauce and tell everyone to mix it all together before eating.

Tips

• Leave out the beef and add more mushrooms or tofu for a vegetarian bowl; check the gochujang label.
• A stone pot (dolsot) brushed with sesame oil and heated with the rice inside makes a crisp golden crust.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang RecipeTin Eats Maangchi