This Korean mince rice bowl is traditionally served with an egg on top.
- Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain well. Set aside, cover and keep warm.
- Meanwhile, heat 1/2 the oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up with a wooden spoon, for 3 to 4 minutes or until browned. Add mushroom, garlic, ginger and 1⁄2 the chilli paste. Cook, stirring, for 3 to 4 minutes or until mushroom is tender. Add soy sauce and sugar. Cook, stirring, for 1 minute or until heated through. Transfer to a bowl. Cover to keep warm. Wash and dry pan.
- Heat remaining oil in large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until egg whites are set and yolks are still soft.
- Spoon rice into serving bowls. Top each with mince mixture, carrot, bean sprouts, kimchi, a fried egg and green onion. Serve with remaining chilli paste.
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