One of the key factor to this dish is getting a good tub of Gochujang (Korean red pepper sauce). Don't worry about this, most reputable supermarket will have a good stock of it. A gentle reminder though, that this should not be confused with Ssamjiang (a mixture of red pepper sauce and bean sauce) commonly used as a condiment for BBQ meat and lettuce.
(Serves 2)
Ingredients:
1.5 cups of short grain rice
1 tablespoon Gochujang
4 cloves garlic, chopped
1 small carrot, shredded
1 bunch spinach, rinsed and cut into 3 inch long
1 bunch mung bean sprouts, rinsed with ends removed
2 eggs, sunny side up
200g ground beef or thinly sliced beef
2 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon toasted sesame seeds
salt
Method:
Rinse rice with water and cook in a rice cooker.
Cook mung bean sprouts in a pot of water with 1 teaspoon of salt for 10 minutes. Drain and mix with 1 clove of minced garlic, a pinch of salt and 1 teaspoon of sesame oil. Set aside.
Cook spinach in a pot of boiling hot water for 1 minute. Remove and soak in cold water. Drain and squeeze water out from spinach. Mix with 1 clove of minced garlic, 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Set aside.
Saute shredded carrot on hot pan with 1/2 tablespoon of sesame oil for one minute. Set aside.
On a hot pan, add 1 tablespoon of sesame oil, 2 cloves of minced garlic and fry till fragrant. Add in the beef, 1 tablespoon of soy sauce, 1/2 teaspoon of sugar and fry till beef is thoroughly cooked.
To serve, top rice with all ingredients, 1/2 tablespoon of sesame seeds, 1/2 tablespoon of Gochujang per person and a sunny side up. Enjoy.
