08/17/2025
Use up those veggies in the garden or in abundance in the store and start your day with them and some eggs, sausage, or whatever protein you love!
Ingredients
* 1.5 cups short-grain rice
* 1 2/3 cups water
* 0.5 cup + extra kosher salt
* 0.25 cup + 4 tbsp toasted sesame oil
* 6 oz leafy greens (Swiss chard, kale, or mustard greens)
* 3 hardy summer vegetables (e.g., cucumber, zucchini, squash, eggplant)
* Neutral cooking oil (canola)
* 3 garlic cloves, minced
* 1 tsp soy sauce (if using eggplant)
* 1 poblano chile, 2–3 red Fresno chiles
* 2 oz lean ground beef
* 1 scallion, sliced
* 2/3 cup gochujang
* 2 tbsp sugar, 1.5 tsp honey
* Black pepper, to taste
* 4 sunny-side-up eggs (optional)
Instructions
1. Cook Rice: Rinse rice until water runs clear. Cook with water, salt, and sesame oil (stovetop or rice cooker). Keep warm.
2. Prep Greens: Boil, shock in ice water, drain, chop, and toss with sesame oil, salt, and pepper.
3. Prep Vegetables: Slice thin, salt, press dry, and sauté each type separately with garlic (and soy sauce if eggplant).
4. Cook Chiles: Slice, sauté in oil with salt until blistered.
5. Make Yak Gochujang: Cook beef, scallion, and garlic. Add gochujang, sugar, honey, sesame oil, and water. Simmer until thickened.
6. Assemble Bowls: Rice in the center, greens, vegetables, and chiles around. Add yak gochujang, top with egg if desired, mix, and serve.
