Korean-Style Rice Bowls

Ingredients · for 4 (scales to your household)

• 1/4 cup Canola oil $0.23
• 3 tbsp Rice vinegar $0.31
• 1 tbsp Korean hot pepper paste (gochujang), or sriracha (for dressing) $0.25
• 1 tsp Granulated sugar (for dressing) $0.01
• 1/4 tsp Salt $0.01
• 4 tsp Sesame oil, divided $0.64
• 450 g Lean ground beef $7.88
• 4 Green onions, thinly sliced $1.13
• 4 Garlic, minced $0.12
• 2 tbsp Korean hot pepper paste (gochujang), or sriracha (for beef) $0.50
• 2 tbsp Soy sauce $0.34
• 2 tbsp Toasted sesame seeds $0.35
• 4 tsp Granulated sugar (for beef) $0.02
• 142 g Baby spinach $3.99
• 1 tbsp Water $0.00
• 4 Eggs $1.61
• 170 g Spiral-cut beets $1.12
• 170 g Spiral-cut zucchini $0.82
• 1 cup Long-grain white rice, rinsed $0.92

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cook rice according to package directions. Fluff with fork.
2. In saucepan, whisk together oil, vinegar, hot pepper paste, sugar and salt.
3. 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.
4. Stir in hot pepper paste, soy sauce, sesame seeds and sugar. Cook until slightly thickened, about 2 minutes; transfer to bowl.
5. In same pan over medium heat, cook spinach and 1 tbsp water until wilted, 1 to 2 minutes. Transfer to separate bowl.
6. 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.
7. Divide rice among bowls. Top with beef mixture, spinach, beets, zucchini and green parts of green onions. Top each with 1 egg.
8. Drizzle with dressing; sprinkle with more sesame seeds, if desired. Stir together ingredients before eating.

Per serving