This spicy beef and rice bowl is your fast Friday fakeaway fix

Name: This spicy beef and rice bowl is your fast Friday fakeaway fix
Cook time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 2 tbsp gochuchang; ¼ cup dark soy sauce; 1 tbsp sesame oil; 1 tbsp grated ginger; 2 garlic cloves, crushed; 500g rump steak, very thinly sliced; 1 cup sushi rice, rinsed; 2 cups baby spinach leaves; 1 tbsp rice wine vinegar; 2 spring onions, chopped; 1 butter lettuce, leaves separated; 1 cup bean sprouts; 4 soft-boiled eggs; 2 tsp black sesame seeds

Jessica Brook

November 10, 2025

Korean beef and green rice bowl with soft-boiled eggs.James Moffatt; STYLING Steve Pearce

easyTime:< 30 minsServes:4

This is a quick midweek twist on bibimbap, the popular Korean rice dish. Thinly sliced beef is marinated in gochujang and soy sauce, and served on spinach-flecked rice with classic bibimbap accompaniments.

Ingredients

2 tbsp gochuchang
¼ cup dark soy sauce
1 tbsp sesame oil
1 tbsp grated ginger
2 garlic cloves, crushed
500g rump steak, very thinly sliced
1 cup sushi rice, rinsed
2 cups baby spinach leaves
1 tbsp rice wine vinegar
2 spring onions, chopped
1 butter lettuce, leaves separated
1 cup bean sprouts
4 soft-boiled eggs
2 tsp black sesame seeds

Method

Step 1
Combine 1 tablespoon of the gochuchang, the soy sauce, sesame oil, ginger and garlic in a medium bowl. Season with salt and pepper. Add the beef and toss to coat. Set aside to marinate.
Step 2
Place the rice and 1 cup of water in a medium saucepan over high heat and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 12 minutes or until tender and most of the water has been absorbed. Remove from the heat and set aside, still covered, for 5 minutes.
Step 3
Wilt the spinach in a colander with boiling water. Refresh immediately in iced water, squeeze out the excess liquid, and finely chop. Add the chopped spinach, vinegar and spring onion to the rice, tossing to combine. Season with salt and pepper.
Step 4
Heat a large non-stick pan over high heat. Cook the beef in two batches (4–5 minutes each), turning until it is charred and sticky.
Step 5
Divide the rice between bowls. Tuck lettuce leaves into the side of each bowl and top with the stir-fried beef and bean sprouts. Cut the eggs in half and sprinkle them with sesame seeds. Add two halves to each bowl. Serve with the remaining gochuchang on the side.