Steps

1. Peel and julienne 200g (1 medium) carrot.
   🕒 00:53
2. Rinse the dirt from the base of 200g spinach.
   🕒 01:03
3. Make cross-shaped cuts at the base of the spinach stems.
   🕒 01:11
4. In a bowl, whisk together 1 egg and a pinch of salt.
   🕒 01:16
5. Heat oil in a frying pan over medium heat.
   🕒 01:25
6. Pour the beaten egg into the hot pan and spread evenly to make a thin omelet.
   🕒 01:35
7. Flip the omelet and cook the other side for about 10 seconds.
   🕒 01:41
8. Remove the cooked omelet from the pan and let it cool.
   🕒 01:55
9. Add 200g ground pork and beef mix to the frying pan and stir-fry.
   🕒 02:01
10. Add 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Sugar, 1 tsp Gochujang (Korean Chili Paste), and 1 tsp Grated Ginger. Mix well and cook over medium to medium-high heat to create meat crumbles.
    🕒 02:10
11. Bring water to a boil in a pot, add salt, and blanch carrots for 40 seconds to 1 minute.
    🕒 02:34
12. Drain the blanched carrots in a colander and let them cool.
    🕒 02:44
13. Bring the remaining water in the pot back to a boil. Add the stems of the spinach and blanch for about 30 seconds.
    🕒 02:52
14. Once the stems are tender, submerge the leaves of the spinach and blanch for 10-20 seconds.
    🕒 03:05
15. Transfer the blanched spinach to cold water and let it cool.
    🕒 03:12
16. Squeeze the water out of the spinach firmly with your hands, cut off the root ends, and chop into 3cm pieces.
    🕒 03:20
17. Squeeze the water out of the carrots firmly with your hands.
    🕒 03:32
18. Mix 1 tsp Chicken Bouillon Powder and 2 tsp Sesame Oil into the squeezed spinach and carrots separately, dividing them equally.
    🕒 03:40
19. Cut the cooled omelet in half lengthwise, stack the pieces, roll them up, and julienne.
    🕒 03:55
20. In a freezer-safe container, add about 150g-200g of rice per portion. (Key Tip: Let the rice cool slightly before topping, so it's efficient to put the rice in the container before preparing the toppings).
    🕒 04:11
21. Once the rice has cooled, leave a slight space in the center and top with the seasoned carrots and spinach, dividing them into 5 portions.
    🕒 04:43
22. Add the stir-fried meat crumbles to the center, dividing them into 5 portions.
    🕒 04:51
23. Top with the julienned egg omelet in the center.
    🕒 04:58
24. Sprinkle toasted sesame seeds over everything.
    🕒 05:04
25. Cover and freeze for up to 3 weeks, or refrigerate for 3-5 days. (Key Tip: Squeezing the water out of the vegetables firmly by hand prevents the rice from becoming mushy when frozen, ensuring a delicious taste).
    🕒 05:10
26. To serve, tilt the lid of the microwave-safe container or loosely cover with plastic wrap. Microwave on 600W for 4 to 4.5 minutes.
    🕒 05:18
27. Boiled eggs are not ideal for freezing. Use julienned omelet or scrambled eggs as toppings.
    🕒 05:37