Bubba Durand

Korean mixed rice with meat and assorted vegetables.
A great way to use up your left-over bulkogi and accompanying veggies.

Eggs - 1 per serving
Cooked white rice (left-over is fine)
Sesame Spinach
Korean Pickled Peppers
Korean Cucumbers

2 T Gochujang
1 T sesame oil
1 T sugar
1 T water
1 T rice vinegar

If using left-over rice, re-heat it.
Fry one egg for each serving, until the whites are cooked but the yolk is still runny.
For each serving, place some hot rice into a bowl.
Top with Bulkogi, Kimchi, Sesame Spinach, Peppers, and cucumbers.
Top with a fried egg and a spoonful of sauce (to taste).

To eat: mix it all up and dig in!

I don't have a picture of mine, so I borrowed one from the internet.
You can see this one doesn't have the exact same veggies as mine.

The Johnson Family Cookbook