# What you'll need:
→ Beef and Marinade
01 - 450 g (1 lb) lean ground beef
02 - 2 tablespoons soy sauce
03 - 2 tablespoons brown sugar
04 - 1 tablespoon sesame oil
05 - 2 cloves garlic, minced
06 - 1 teaspoon freshly grated ginger
07 - 1/2 teaspoon crushed red pepper flakes
→ Vegetables
08 - 1 cup julienned carrots
09 - 1 cup bean sprouts
10 - 2 cups fresh spinach
11 - 1 small zucchini, thinly sliced
12 - 1 cup thinly sliced cucumber
→ Rice
13 - 3 cups cooked white rice
→ Toppings & Garnish
14 - 4 large eggs
15 - 2 tablespoons gochujang (Korean red chili paste)
16 - 1 tablespoon sesame seeds
17 - 2 scallions, thinly sliced
# Method:
01 - Combine soy sauce, brown sugar, sesame oil, minced garlic, ginger, and red pepper flakes in a bowl. Mix until sugar dissolves and set aside.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking up the meat with a spatula. Drain excess fat, then stir in marinade and continue to cook until liquid is almost absorbed.
03 - Wipe skillet and return to medium heat. Add carrots, bean sprouts, spinach, and zucchini separately, sautéing each with a little sesame oil and a pinch of salt for 2-3 minutes until tender but crisp. Set each aside.
04 - Fry eggs in a nonstick pan over medium heat until whites are set and yolks remain runny, about 2-3 minutes.
05 - Place rice in individual bowls. Arrange beef, sautéed vegetables, and cucumber in neat sections around rice. Top with a fried egg, drizzle with gochujang and sprinkle sesame seeds and scallions.
