Description
A vibrant and hearty Asian Rice Bowl layered with fluffy white rice, marinated beef bulgogi, colorful vegetables, and a runny sunny-side-up egg, all drizzled with spicy-sweet gochujang sauce.
Ingredients
Scale
- 2 cups cooked white rice
- 1/2 pound thinly sliced ribeye beef (bulgogi style)
- 1 cup shredded carrots
- 1 cup sautéed spinach
- 1/2 cup thinly sliced cucumbers
- 1 cup blanched bean sprouts
- 1/2 cup marinated shiitake mushrooms
- 1 tablespoon toasted sesame seeds
- 2 large eggs (sunny-side-up)
- 2 tablespoons gochujang sauce
Instructions
- Heat a nonstick skillet over medium-high heat and start cooking your white rice if not already prepared.
- Marinate the beef in soy sauce, sugar, garlic, and sesame oil for at least 15 minutes.
- Cook each vegetable separately in the skillet with light seasoning and set aside.
- Cook the marinated beef in the same skillet until caramelized and cooked through.
- Fry the eggs sunny-side-up until whites are set and yolk is runny.
- Assemble the rice bowl by adding a scoop of rice to a bowl, then neatly arrange all vegetables and beef around the rice.
- Top with the fried egg, sesame seeds, and drizzle with gochujang sauce.
- Serve hot and mix everything together before enjoying.
Notes
- Use day-old rice for firmer texture.
- Customize with your choice of protein like tofu or chicken.
- Add scallions or microgreens for a fresh garnish.
- Prepare ingredients ahead for quick assembly during busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 210mg