1Sauté ground beef with oil, garlic, brown sugar, and soy sauce. Finish with sesame oil, then set aside.
2Wash rice and add it to the rice cooker. Add water slightly below the white rice line.
3Add mushrooms, soybean sprouts, and carrot on top. Cook on the regular white rice or quick rice setting.
4Mix all sauce ingredients in a bowl.
5During the last 15 minutes of cooking, add spinach, cooked beef, and eggs on top. Close the lid and continue cooking.
6Once done, drizzle with sauce, sprinkle with sesame seeds, mix, and enjoy.
7Pat the fish fillet dry and place it on a plate. Top with ginger and green onion.
8Bring water to a boil in a steamer, deep pan, or rice cooker. Steam for about 7 minutes, depending on the thickness.
9Drain the liquid from the plate, then remove the cooked ginger and green onion. Top with fresh green onion.
10Drizzle with seafood soy sauce, or soy sauce mixed with a little sugar. Pour hot oil over the top if you like, and serve hot.
Ingredients
0.5 lb medium ground beef
2 tbsp soy sauce
1 tbsp brown sugar
0.5 tbsp oil
2 cloves garlic, minced
0.5 tbsp sesame oil
3 tbsp gochujang
1.5 tbsp sugar
1.5 tsp rice vinegar or white vinegar
1.5 tbsp sesame oil
3 tbsp water
1 clove garlic, finely minced
2 rice cooker cups short/medium grain rice
4 mushrooms, sliced
1 handful soybean sprouts
0.5 large carrot, julienned
1 handful spinach
2 eggs
sesame seeds
Fish fillet
Ginger, julienned or sliced
Green onion
Seafood soy sauce, or soy sauce mixed with a little sugar
Hot oil
Equipment
rice cookersteamerdeep pan
Tips
Use a little less water than suggested for the rice as the vegetables will release moisture.
For the fish, drain the liquid from the plate after steaming, then remove the cooked ginger and green onion. Top with fresh green onion and drizzle with sauce.