1/2cupgochujang(Start small and add to taste if you don't want it too spicy)
1/4cuphoney
1cloveminced garlic
3tbspsoy sauce
Instructions
Cook rice in a rice cooker.
Set a pot of salted water to boil and move on to the next steps while you wait for the water to boil.
Vegetables
Julienne the carrots and zucchini.
Fry the carrots in vegetable oil and season with salt and pepper.
Repeat with zucchini.
Blanch the mung beans- boil for 2 minutes, drain, and dump in an ice water bath.
Blanch the spinach in the same way.
Mix mung bean sprouts with 2 cloves of crushed garlic, 2 pinches of salt, 1 tsp soy sauce, and 1 tsp sesame oil.
Mix spinach with 1 clove crushed garlic, pinch of salt, 1 tsp soy sauce, and 1 tsp sesame oil.
Meat
Pan fry the ground beef and black pepper.
Mix in gochujang, garlic, honey, and soy sauce.
Assembly
Coat the bottom of the skillet with sesame oil and heat on medium high.
Place cooked rice in the skillet and flatten it out to cover the bottom. It should sizzle!
Place each veggie on top of the rice into 4 equal quadrants.
Heap the ground beef into the center and make a small well in the center.
Place two egg yolks into the well.
Top off with a sprinkling of toasted sesame seeds.
Transfer skillet to a trivet on the table. Check with your spoon to see if the bottom of the rice has gotten crispy. If not, heat the skillet a little longer.
Optional: cook the egg whites into an omelette, slice into small pieces, and add to the skillet.
Break the egg yolks and thoroughly mix everything in the skillet together. Serve yourself a few spoonfuls at a time in a bowl so that every bite is hot!