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I think this is the Korean dish people recognize most easily, and it’s highly customizable to work for your family’s taste. The sauce does rely on gochujang, but if you don’t like mildly spicy sauces, my kids drizzled theirs with sesame oil and sushi sweet sauce, and there were no complaints.
2 large carrots
6 ounces (170 grams) spinach, such as Beleaves Frozen Spinach
4 cloves garlic
2 8-ounce (225-gram) boxes cremini mushrooms, sliced
2 small zucchinis, halved and sliced
1 pound (450 grams) ground beef mixed with 1 teaspoon Gefen Sesame Oil, 2 tablespoons soy sauce, and 1 tablespoon honey
eggs, for garnish
kimchi, for garnish (optional)
scallions, for garnish
sesame seeds, for garnish
1 and 1/2 cups raw rice, such as Beleaves
2 cups water
1 teaspoon salt
1/2 cup gochujang
2 tablespoons Gefen Sesame Oil
2 tablespoons Gefen Honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
Place the rice in a small pot. Add the water and salt. Cover and cook over medium heat for 15 minutes, until the water is absorbed. Remove from heat and allow to sit for five minutes.
Mix all ingredients and set aside.
Sauté the vegetables one at a time in a frying pan sprayed with cooking spray, seasoning each one lightly with salt. Set aside.
If using ground beef, cook it in a frying pan in sesame oil for 10 minutes, or until nicely browned. Season with soy sauce and honey. Set aside.
Cook eggs sunny-side up, if desired.
Build your bowl with rice, vegetables, meat, and egg. Drizzle with sauce and garnish with kimchi, scallions, and sesame seeds.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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