Korean beef bowl

Chilli soy beef

• 300 g beef, cut into strips (1 cm)
• 20 g soy sauce
• 20 g chilli paste (see Tips)
• 10 g sesame oil
• 10 g brown sugar
• ¼ tsp ground black pepper

Dressing

• 1 apple (red or green), peeled and quartered
• 1 brown onion, cut into halves
• 1 garlic clove
• 10 g lemon juice
• 20 g mirin
• 10 g soy sauce
• 20 g chilli paste (see Tips)
• 20 g sesame oil
• 10 g brown sugar
• 2 pinches ground black pepper
• 20 g water

Vegetables and assembly

• 200 g jasmine rice
• 1200 g water
• 1 tsp salt
• 100 g fresh English spinach, torn into rough pieces
• 100 g fresh button mushrooms or fresh shiitake mushrooms, cut into slices (1 cm)
• 2 tsp sesame oil
• 4 eggs
• salt, to season
• ⅓ zucchini (approx. 100 g), cut into matchsticks (5 mm x 3 cm)
• 1 carrot (approx. 1), cut into matchsticks (5 mm x 3 cm)