Korean Cottage Cheese Bibimbap Bowl

Ingredients

• 2 cups cottage cheese
• 1.5 cups dry white rice
• 1 lb ground beef (85% lean)
• 3 tbsp gochujang
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp honey
• 3 tbsp avocado oil
• 5 oz fresh baby spinach
• 2 carrots, julienned
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 eggs
• 3 scallions, sliced
• 3 tbsp toasted pumpkin seeds
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 1/2 tsp salt

Instructions

1. 1

   Cook the rice: rinse 1.5 cups white rice and cook with 2.25 cups water in a rice cooker or covered pot (bring to a boil, then simmer covered 15 minutes, rest 10 minutes). Fluff and keep warm.

2. 2

   Make the glaze: whisk the gochujang, coconut aminos, rice vinegar, honey, half the garlic, and half the ginger in a small bowl until smooth.

3. 3

   Brown the beef: heat 1 tbsp avocado oil in a skillet over medium-high heat, add the ground beef, and cook 6-8 minutes until browned. Drain excess fat, pour in the glaze, and simmer 3-4 minutes until sticky and coated. Keep warm.

4. 4

   Cook the vegetables: in the same skillet, heat 1 tbsp avocado oil and stir-fry the carrots with a pinch of salt for 3 minutes; remove. Add the remaining oil, garlic, and ginger, then wilt the spinach 2 minutes; season lightly and remove.

5. 5

   Fry the eggs: in a nonstick pan over medium heat, fry 4 eggs in a little avocado oil until the whites are set and edges crisp, about 3 minutes, keeping yolks runny.

6. 6

   Assemble: divide rice among 4 bowls, add a generous scoop of cottage cheese to each, and arrange beef, carrots, and spinach around it. Top with a fried egg.

7. 7

   Finish: scatter scallions and toasted pumpkin seeds over each bowl, dust with gochugaru if using, and drizzle any remaining glaze from the pan. Serve immediately.