Sort ingredients
theresa68
QR Code
Listen
Pdf
Wash the rice and place into a saucepan with 195ml of water and a pinch of salt. Bring to a light boil, cover with a lid and cook for 12-14 minutes. Once cooked, leave the lid on and allow it to steam and rest for 10 minutes.
Heat a large frying pan over high heat. Add a little oil, then add the minced beef. Leave it untouched for 1-2 minutes so it browns properly, then break it up and cook until deeply golden and slightly crispy.
Add grated garlic and ginger. Cook for 30 seconds until fragrant.
Stir in soy sauce, gochujang, honey, sesame oil, and water. Let it bubble and reduce for 1-2 minutes until sticky and glossy.
In a separate pan, fry eggs to your liking (runny yolk recommended).
Spoon rice into bowls, top with sticky beef, add the fried egg, then finish with spring onions and sesame seeds. Serve and enjoy.