Steps

1. Peel and thinly julienne carrot 1/4 (approx. 50g) into 2-3mm strips.
   🕒 01:00
2. Trim 1cm from the root of spinach 1 bunch (approx. 50g) and cut into 2cm pieces.
   🕒 01:10
3. Place the cut carrots and spinach stems, then leaves, into a microwave-safe bowl.
   🕒 01:15
4. Cover with plastic wrap and microwave on 600W for 1 minute 30 seconds.
   🕒 01:20
5. Briefly rinse the microwaved vegetables in water to remove bitterness.
   🕒 01:27
6. Squeeze out excess water from the vegetables by hand.
   🕒 01:33
7. In a bowl, combine Soy Sauce 1 tbsp, Sesame Oil 1 tbsp, Gochujang (Korean Chili Paste) 1/2 tbsp, Sugar 1/2 tbsp, Grated Garlic 1 tsp, and Potato Starch 1 tsp. Mix well. (Tip: If you prefer less spice, use half the amount of gochujang or substitute with miso paste.)
   🕒 01:53
8. In a separate bowl, lightly beat 2 eggs.
   🕒 02:21
9. Add cooked rice 200g, the squeezed vegetables, and the mixed seasonings to the beaten eggs. Mix well.
   🕒 02:30
10. Heat mixed ground pork 80g in a frying pan over medium heat and stir-fry.
    🕒 02:42
11. Once the pork is cooked through and has changed color, add the stir-fried pork to the bowl with the egg and rice mixture and mix.
    🕒 02:50
12. Heat the frying pan over medium heat.
    🕒 03:02
13. Using the oil released from the pork, cook the mixed ingredients. (Tip: If the pan becomes dry and starts to burn, add a little more oil.)
    🕒 03:05
14. Spoon the mixture onto the heated frying pan, forming flat, round shapes. (Tip: You can also pour the entire mixture into the pan like a large okonomiyaki and cook.)
    🕒 03:21
15. Once golden brown on the bottom, flip the patties. (Tip: They are a bit soft, so using a spatula will make flipping easier.)
    🕒 03:45
16. Once both sides are browned and firm, remove from the pan and plate.
    🕒 04:02
17. Add more oil to the pan and cook the remaining mixture in the same way.
    🕒 04:13