Preparation:

• 200g of Mei Asia Bio rice
• 6g of Mei Asia Bio shiitake mushrooms
• 1 carrot
• Half a zucchini
• 100g of spinach
• Mei Asia Bio sesame oil
• 100g of bean sprouts
• 160g of beef
• Mei Asia Bio soy sauce
• Toasted sesame seeds
• Honey
• 1 egg
• Gochujang sauce

Recipe for one person:

1. Take your Mei Asia Bio rice and soak it for 30 minutes. Wash it twice and cook it with 240ml of water.
2. Soak the shiitake mushrooms, either whole or sliced, in water for 30 minutes.
3. Cut in slice the carrot and season it with a pinch of salt. Do the same with the half zucchini.
4. Cook 100g of spinach in boiling water, add a pinch of salt, a little pepper, a handful of toasted sesame seeds, and a drizzle of Mei Asia Bio sesame oil. Mix and set aside.
5. Season the bean sprouts with pepper, garlic, and sesame oil.
6. Slice the beef thinly and let it marinate for 15 minutes with 1 tablespoon of Mei Asia Bio soy sauce, 1 tablespoon of Mei Asia Bio sesame oil, a pinch of toasted sesame seeds, and a little honey.
7. Stir-fry the carrots for 1 minute, then the zucchini, the mushrooms for 2 minutes, and the beef for only 30 seconds.
8. Take a stone bowl or an iron skillet. Lightly coat it with oil. Spread the cooked rice and arrange the prepared vegetables on top. Place the beef in the middle of the dish and add a raw egg yolk.
9. Drizzle the dish with a mixture of gochujang sauce and sesame oil.
10. Let it cook for 5 minutes over medium heat until the bottom of the rice becomes slightly crispy and the egg is partially cooked.