Korean Beef Rice Bowl

_{Step 1/4}

Prepare the Rice

• 50g Basamti Rice, Uncooked

Rinse the rice under cold water until the water runs clear. In a small saucepan, combine the rice with the appropriate amount of water according to package instructions. Bring to a boil, then reduce the heat to low, cover, and simmer for the recommended cooking time. Once cooked, fluff the rice with a fork and set aside.

_{Step 2/4}

Cook the Beef

• 150g Sirloin Steak
• 2 tsp Olive Oil
• 1 tbsp Soy Sauce
• 1 Clove Garlic
• 1 tsp Ginger
• 1 tsp Brown Sugar
• 1 tsp Gochugang

Heat olive oil in a skillet over medium-high heat, add the sliced beef and season with salt and pepper to taste. Cook until browned and add the minced garlic, ginger, soy sauce, brown sugar, and gochujang to the skillet. Cook for another 2-3 minutes, stirring frequently until well combined.

_{Step 3/4}

Prepare the Vegetables

• 50g Spinach
• 1 Small Carrot
• 1/4 Cucumber

Blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out excess water. Julienne the carrots and cucumber.

Step 4/4

Assemble the Dish

• 1 Large Egg
• 5g Chopped Green Onion
• 1 tsp Sesame Seeds

In a bowl, place the cooked rice at the bottom. Arrange the cooked beef, blanched spinach, julienned carrots, and cucumber on top of the rice. Sprinkle sesame seeds over the vegetables. Top with a fried egg and chopped green onion for garnish.