- 1 cucumber, thinly sliced
- ½ tsp rice vinegar
- ¼ tsp sesame oil
- 1 tsp sesame oil, divided
- 2 carrots, shredded or spiralized
- 2 cups spinach
- 1 Tbsp + 1/2 tsp soy sauce, divided
- 1 lb ground beef
- 2 Tbsp chili garlic sauce
- 1 Tbsp brown sugar
- Scallions, thinly sliced, for serving
- Sesame seeds for serving
- In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
- Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside.
- Heat ½ teaspoon more sesame oil in the skillet and add the spinach and soy sauce. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
- Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.
- Assemble the bowls with the rice, beef, cucumber slices, carrots, mushrooms and spinach. Top with a fried egg. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with scallions, if desired, and the remaining gochujang sauce on the side.
See the original video for this recipe here.