- 400 gm (2 cups) short-grain rice
- 3 tsp sesame oil, plus extra for drizzling
- 1 carrot, cut into julienne on a mandolin
- 2 garlic cloves, crushed
- 1 zucchini, cut into julienne on a mandolin
- 200 gm beef fillet, thinly sliced
- 2 tbsp soy sauce
- 180 gm spinach, trimmed (about 1 bunch)
- 120 gm (1½ cups) bean sprouts, trimmed
- 4 egg yolks
- To serve: thinly sliced spring onion and sesame seeds
- To serve: gochujang (see note)
- 1Rinse rice under cold running water until water runs clear, transfer to a saucepan with 1 litre water and bring to the simmer over medium heat. Reduce heat to low, cover and steam until cooked through (15 minutes). Set aside.
- 2Meanwhile, heat 1 tsp of sesame oil in a large frying pan over high heat, add carrot and a third of the garlic and stir-fry for 1 minute, then season to taste, remove with a slotted spoon and set aside. Heat 1 tsp of the oil in pan, add zucchini and half the remaining garlic, stir-fry for 1 minute, then season to taste, remove with a slotted spoon and set aside. Heat remaining oil in pan, add beef and remaining garlic and stir-fry until browned and just cooked through (1-2 minutes). Add soy sauce and set aside.
- 3Blanch spinach to wilt, then drain, season to taste and drizzle with a little extra sesame oil.
- 4Divide rice among serving bowls, top with carrot, zucchini, beef, spinach, bean sprouts and egg yolks, scatter with spring onion and sesame seeds and serve hot with gochujang.
Note Gochujang is a Korean chilli paste. It's available from Asian grocers; if it's unavailable substitute another chilli sauce. The egg yolks are added raw, so use the freshest eggs - free-range and organic even better. If you're squeamish about raw yolk, fry the eggs instead.