Method

Cook rice per package instructions. Marinate beef slices in 2 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves garlic and 1 tsp sugar for at least 15 minutes.
About 5 min
Blanch spinach in boiling water 30 seconds, drain, squeeze dry. Season with ½ tsp sesame oil, 1 clove garlic and pinch of salt. Blanch bean sprouts 1 minute, drain, season similarly. Set each aside in separate piles.
About 8 min
In a hot skillet with a little sesame oil, stir-fry julienned carrots 2 minutes with salt. Repeat separately with zucchini (2 min) and mushrooms (3 min with a dash of soy sauce). Keep each vegetable separate.
About 8 min
In the same skillet, stir-fry marinated beef over high heat for 3–4 minutes until cooked through and slightly caramelised. Remove.
About 8 min
Make gochujang sauce: combine 4 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp sugar and 2 cloves minced garlic. Mix well.
About 8 min
Fry each egg sunny-side up in a lightly oiled pan until whites are just set but yolk remains runny.
About 8 min
Divide hot cooked rice between two large bowls. Arrange each vegetable, the beef and the mushrooms in separate sections around the bowl. Place the fried egg in the centre. Drizzle 2 tbsp gochujang sauce over the top and sprinkle sesame seeds. To eat, add more gochujang to taste and mix everything vigorously.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, eggs, soy, sesame