Ingredients:

150g long-grain rice
500ml Freja’s Classic Beef Bone Broth
500g beef mince
1 tbsp soy sauce
1 tbsp gochujang (or 1 tsp sriracha for milder heat)
1 tbsp honey
1 clove garlic, minced
1 tsp grated ginger
2 tbsp Vadasz Hot & Chunky Kimchi
2 spring onions, finely sliced
6 broccoli stems, steamed
2 eggs
1 tsp chili crisp or chili oil
½ tsp sesame oil
Sesame seeds, coriander to garnish

Method:

1. Simmer the rice in the beef bone broth until fluffy and fully absorbed. Cooking it in broth boosts flavour, protein, and collagen.
2. While the rice cooks, steam the broccoli for 4–5 minutes until bright green and tender-crisp. Set aside and keep warm.
3. Heat a pan over high heat and cook the beef mince until well browned and slightly crispy.
4. Lower to medium heat and stir in garlic, ginger, soy sauce, gochujang, and honey. Let it bubble for 2–3 minutes until sticky and coated.
5. Slice spring onions, and portion out the kimchi.
6. In a separate small pan, heat a little oil with the chili crisp/chili oil and sesame oil. Fry the eggs until the edges are deeply crispy and the yolks still runny.
7. Build the bowls: Divide the broth-infused rice between bowls. Top with the spicy beef, steamed broccoli, generous spoonfuls of kimchi, spring onions, sesame seeds and coriander. Finish each bowl with a crispy chili fried egg