Ingredients

• 400 g short-grain white rice
• 480 ml water
• 250 g beef ribeye or sirloin
• 3 tbsp soy sauce
• 1 tbsp sugar
• 4 cloves garlic
• 3 tbsp toasted sesame oil
• 2 tbsp toasted sesame seeds
• to taste black pepper
• 4 tbsp gochujang
• 1 tbsp water
• 200 g soybean sprouts
• 300 g spinach
• 1 Korean zucchini (aehobak)
• 1 carrot
• 150 g fresh shiitake mushrooms
• 3 tbsp neutral cooking oil
• 4 eggs
• to taste salt

Method

1. 01
   Rinse and soak rice Rinse the rice in cold water three or four times until the water runs almost clear, then leave it to soak in fresh water for thirty minutes.
2. 02
   Marinate the beef While the rice soaks, mix the beef with two tablespoons of soy sauce, one teaspoon of sugar, one teaspoon of sesame oil, one and a half cloves of grated garlic and a few grinds of black pepper, and leave it to marinate for twenty minutes.
3. 03
   Cook the rice Drain the rice, put it in a heavy pot with four hundred and eighty millilitres of water, bring it to a boil, then cover, turn the heat to low and cook for fifteen minutes.
4. 04
   Rest the rice Turn off the heat and let the rice rest with the lid on for ten minutes while you prepare the vegetables.
5. 05
   Mix the gochujang sauce In a small bowl stir together four tablespoons of gochujang, one tablespoon of sesame oil, two teaspoons of sugar, one teaspoon of soy sauce, one teaspoon of sesame seeds, half a clove of grated garlic and one tablespoon of water until smooth.
6. 06
   Boil the bean sprouts Put the soybean sprouts in a pot with about a cup of water and a pinch of salt, cover, and cook over medium-high heat for five minutes.
7. 07
   Season the bean sprouts Drain the sprouts and toss them with half a clove of garlic, one teaspoon of sesame oil, one teaspoon of sesame seeds and a pinch of salt.
8. 08
   Blanch the spinach Drop the spinach into a pot of boiling water for thirty seconds, then lift it straight into cold water.
9. 09
   Season the spinach Squeeze the spinach firmly to remove the water, cut it into short lengths, and mix it with one teaspoon of soy sauce, half a clove of garlic, one teaspoon of sesame oil and one teaspoon of sesame seeds.
10. 10
    Stir-fry the zucchini Heat one teaspoon of oil in a frying pan over medium heat and stir-fry the zucchini with half a clove of garlic and a pinch of salt for two minutes, until just tender, then set it aside.
11. 11
    Stir-fry the carrot Add one teaspoon of oil to the same pan and stir-fry the carrot with a pinch of salt for about ninety seconds, until it softens but still has a little bite, then set it aside.
12. 12
    Stir-fry the mushrooms Add one more teaspoon of oil and stir-fry the shiitake with the last half clove of garlic and one teaspoon of soy sauce for two minutes, until soft and glossy, then set them aside.
13. 13
    Cook the beef Heat one tablespoon of oil in the pan over high heat and stir-fry the marinated beef for about three minutes, until browned and the liquid has cooked off.
14. 14
    Fry the eggs Wipe the pan, heat the last tablespoon of oil over medium heat, crack in the four eggs and fry them sunny side up for about three minutes, until the whites are set and the yolks are still runny.
15. 15
    Assemble the bowls Fluff the rice and divide it between four wide bowls, then arrange the sprouts, spinach, zucchini, carrot, mushrooms and beef in separate piles around the top, with a fried egg in the centre.
16. 16
    Finish and serve Drizzle the remaining three teaspoons of sesame oil and scatter the remaining three teaspoons of sesame seeds over the bowls, then serve with the gochujang sauce so everyone can add a spoonful and mix it all together at the table.