Korean BBQ Sausage Rice Bowls

Ingredients

• 4 to 6 Korean BBQ sausage links
• 3 cups cooked white rice
• 1 cucumber, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 carrot, shredded
• 5 oz fresh spinach
• 1 tsp sesame oil
• 4 eggs
• 2 green onions, sliced
• Toasted sesame seeds

Directions

1. 1Toss the cucumber with the rice vinegar, sugar and a pinch of salt. Let it pickle while you cook.
2. 2Cook the sausages in a skillet over medium heat for 12 to 15 minutes, turning, until browned and cooked through to 160°F (71°C). Slice into rounds only after they are fully cooked.
3. 3In the same pan, wilt the spinach for 1 to 2 minutes with the sesame oil. Remove it and fry the eggs until the whites are fully set and the yolks are no longer liquid.
4. 4Divide the rice among four bowls. Arrange the sausage, pickled cucumber, carrot and spinach on top and add a fully cooked fried egg to each.
5. 5Finish with green onions and sesame seeds.

Tip: Korean BBQ is sweet and spicy. Add a little gochujang on the side for extra heat.