Bring some Korean flair to the table with this flavourful dinner that’s packed with good-for-your veggies and tender ground beef.
- Total time 30 minutes
- Portion size 4 servings
Dressing: In bowl, whisk together oil, vinegar, hot pepper paste, sugar and salt.
In saucepan, cook rice according to package directions. Fluff with fork.
Meanwhile in large nonstick skillet, heat 1 tbsp of the sesame oil over medium-high heat; cook beef, white parts of green onions and garlic until browned, breaking up beef with wooden spoon, about 5 minutes. Stir in hot pepper paste, soy sauce, sesame seeds and sugar. Cook until slightly thickened, about 2 minutes; transfer to bowl.
In same pan over medium heat, cook spinach and 1 tbsp water until wilted, 1 to 2 minutes. Transfer to separate bowl.
Wipe pan clean; return to medium heat. Add remaining 1 tsp sesame oil. Crack eggs into pan; cook until whites are set but yolks are still runny, 2 to 3 minutes.
Divide rice among bowls. Top with beef mixture, spinach, beets, zucchini and green parts of green onions. Top each with 1 egg. Drizzle with dressing; sprinkle with more sesame seeds, if desired. Stir together ingredients before eating.
Test Kitchen Tip: Look for packaged spiral-cut vegetables in the produce section of the supermarket. Use matchstick-cut carrots in place of the beets, if desired.
Test Kitchen Term: Gochujang, a fermented hot pepper paste, is a staple for this traditional Korean rice bowl. Find it at Asian grocery stores.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 1000 mg
- Sugars 13 g
- Protein 35 g
- Calories 725
- Total fat 39 g
- Potassium 1461 mg
- Cholesterol 250 mg
- Saturated fat 10 g
- Total carbohydrate 58 g
- Iron 37
- Folate 86
- Calcium 11
- Vitamin A 8
- Vitamin C 39