Instructions
- Rinse the Rice under cold water until the water runs clear. Cook the Rice in a rice cooker or pot according to package instructions.
- While rice cooks, prepare the Beef. In a large skillet, brown the Ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat. Stir in the Soy sauce, Sugar, Minced garlic, Sesame oil, and Black pepper. Cook for another 2-3 minutes until the beef is well coated and fragrant. Set aside.
- For the Vegetables, heat 1 tablespoon of Edible oil in the same skillet over medium heat. Add the Carrot-julienned and Zucchini-julienned and sauté for 3-4 minutes until tender-crisp. Season lightly with salt if desired. Remove and set aside.
- Add the remaining 1 tablespoon of Edible oil to the skillet. Add the Fresh spinach and cook until wilted, about 2-3 minutes. Squeeze out excess water. Set aside.
- Prepare the Gochujang Sauce by combining all Gochujang Sauce ingredients in a small bowl. Whisk until well combined.
- Fry or sunny-side up cook the Large egg in a non-stick pan until the whites are set and the yolk is runny.
- To assemble, divide the cooked Rice into two serving bowls. Arrange the cooked Beef, sautéed Carrot-julienned, Zucchini-julienned, and Fresh spinach neatly over the rice. Top each bowl with a fried Large egg. Drizzle generously with the Gochujang Sauce. Serve immediately.
