Steps

1. Quickly rinse Dried Radish Strips 30g (dried) to remove any dirt.
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2. Drain in a colander and soak in fresh water for about 10 minutes to rehydrate.
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3. Peel Carrot 1/2 (approx. 100g) and julienne.
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4. Trim the roots of Spinach 1 bunch (approx. 150g), cut into 3cm pieces. Separate the stems and leaves.
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5. Drain the rehydrated dried radish strips in a colander and squeeze out excess water.
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6. Cut the squeezed dried radish strips into bite-sized pieces.
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7. Boil the dried radish strips in boiling water for 1.5 minutes.
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8. Add the carrots and spinach stems to the same pot and boil for 30 seconds.
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9. Continue to add the spinach leaves and boil for 30 seconds.
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10. Drain the boiled vegetables in a colander, rinse under cold water to cool, and squeeze out excess moisture.
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11. Heat the Ground Pork 100g in a 600W microwave for about 1 minute.
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12. In a bowl, combine the heated ground pork, Chicken Bouillon Powder 1 tsp, and Gochujang (Korean Chili Paste) 1 tsp. Break up the pork and mix well. (Tip: If you're sensitive to spice, try using 1/2 tsp of Gochujang).
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13. Add the squeezed boiled vegetables to the bowl, along with Yakiniku Sauce (Japanese BBQ Sauce) 2 tbsp, Sesame Oil 1 tsp, and Toasted Sesame Seeds 1 tbsp. Mix everything thoroughly.
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14. Serve Cooked Rice on a plate and top with the mixed ingredients.
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15. Top with a Fried Egg as desired.
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16. (Tip: If you have leftovers, store in an airtight container in the refrigerator and consume within 3-5 days.)
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