Ingredients (2 servings)

• 2 bowls cooked rice
• Spinach, 150 g bean sprouts, 1/2 carrot, 1/2 cucumber, 3 shiitake
• 150 g ground beef (optional)
• 2 eggs
• 1.5 tbsp sesame oil, sesame seeds, salt

Gochujang sauce

• 2 tbsp gochujang
• 1 tbsp sugar or syrup
• 1 tbsp vinegar
• 1 tsp sesame oil
• 1 tsp minced garlic

Method

1. Prep veg: blanch spinach and season with salt & sesame oil; quickly cook sprouts and season.
2. Slice carrot & shiitake and sauté lightly. Salt cucumber then squeeze out moisture.
3. Optional beef: marinate with 1 tbsp soy, 1 tsp garlic, 1 tsp sugar; stir‑fry.
4. Fry eggs sunny‑side‑up.
5. Add rice to a bowl, arrange toppings, place egg on top.
6. Mix with sauce and a drizzle of sesame oil; finish with sesame seeds.

Tip: A hot stone bowl gives you crispy rice.