Mix the seasoning sauce ingredients in a small bowl and set aside.
Trim the spinach roots (if any), blanch the spinach briefly in salted boiling water until wilted and bright green, about 1 minute. Rinse under cold water, drain and squeeze out excess water. Add half of the dressing and 1/2 tsp of sesame seeds, mix well and set aside to marinate.
Blanch the bean sprouts in salted boiling water until they are softened but still have a bit of crunch, about 2 minutes. Squeeze out the excess water, add the remaining dressing and spring onions, mix well and set aside.
Sauté sliced carrots in a lightly oiled pan over medium heat for 2 minutes until softened. Season with 1/4 tsp of salt.
Make Korean BBQ Beef.
Pan fry eggs on a large pan until sides are crispy but yolks remain runny.
Divide cooked rice into 4 large serving bowls, top with spinach, bean sprouts, carrots, BBQ beef and 1 fried egg each.
Drizzle each bowl with 1 teaspoon of sesame oil, sprinkle of sesame seeds and add a spoonful of Gochujang.
Optional: add Kimchi and/or Spicy Cucumber Salad.
Use a spoon to break the fried egg yolk, stir the bowl until all ingredients are mixed together and enjoy!
1 comment
The Canberra shop is fantastic and the staff excellent very knowledgeable
about all spices My daughter purchased the Korean spice today and I’m looking forward to
cooking with it
Thanks
Ros