I think this is the Korean dish people recognize most easily, and it’s highly customizable to work for your family’s taste. The sauce does rely on gochujang, but if you don’t like mildly spicy sauces, my kids drizzled theirs with sesame oil and sushi sweet sauce, and there were no complaints.

Serves 8

• 2 large carrots
• 6 oz (170 g) spinach
• 4 cloves garlic
• 2 8-oz (225-g) boxes cremini mushrooms, sliced
• 2 small zucchinis, halved and sliced
• 1 lb (450 g) ground beef mixed with 1 tsp sesame oil, 2 Tbsp soy sauce, and 1 Tbsp honey
• eggs, for garnish
• kimchi, for garnish (optional)
• scallions and sesame seeds, for garnish

Rice

• 1 1/2 cups raw rice
• 2 cups water
• 1 tsp salt

Sauce

• 1/2 cup gochujang
• 2 Tbsp sesame oil
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar

To prepare the rice, place it in a small pot. Add the water and salt. Cover and cook over medium heat for 15 minutes, until the water is absorbed. Remove from heat and allow to sit for 5 minutes.

To prepare the sauce, mix all ingredients and set aside.

Sauté the vegetables one at a time in a frying pan sprayed with cooking spray, seasoning each one lightly with salt. Set aside.

If using ground beef, cook it in a frying pan in sesame oil for 10 minutes, or until nicely browned. Season with soy sauce and honey. Set aside.

Cook eggs sunny-side up, if desired.

Build your bowl with rice, vegetables, meat, and egg. Drizzle with sauce and garnish with kimchi, scallions, and sesame seeds.