Quick Korean beef and green rice bowl with soft-boiled eggs
Step 1
Combine 1 tablespoon of the gochuchang, the soy sauce, sesame oil, ginger and garlic in a medium bowl. Season with salt and pepper. Add the beef and toss to coat. Set aside to marinate.
Step 2
Place the rice and 1 cup of water in a medium saucepan over high heat and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 12 minutes or until tender and most of the water has been absorbed. Remove from the heat and set aside, still covered, for 5 minutes.
Step 3
Wilt the spinach in a colander with boiling water. Refresh immediately in iced water, squeeze out the excess liquid, and finely chop. Add the chopped spinach, vinegar and spring onion to the rice, tossing to combine. Season with salt and pepper.
Step 4
Heat a large non-stick pan over high heat. Cook the beef in two batches (4–5 minutes each), turning until it is charred and sticky.
Step 5
Divide the rice between bowls. Tuck lettuce leaves into the side of each bowl and top with the stir-fried beef and bean sprouts. Cut the eggs in half and sprinkle them with sesame seeds. Add two halves to each bowl. Serve with the remaining gochuchang on the side.
