Wash your white rice of choice and utilizing a rice cooker if you have one follow the instructions provide with the rice cooker. If you don’t have a rice cooker, follow the next set of instructions. Put a medium pot of water on the stove and bring to a boil. Add rice and bring to a simmer until rice is fully cooked about 15-18 minutes.
Put an additional pot of water on if need to boil your sprouts and watercress.
While your rice is cooking and begin prepping your vegetables by washing the bean sprouts and watercress.
By now, your water should be boiling. Blanch the bean sprouts for about 5 minutes and remove with a slotted spoon to a colander and let them drain. Then add the watercress to the same pot of boiling water, and blanch for 1 minute. Set aside in another colander to let drain.
Rinse both the bean sprouts and the greens under cold running water to stop the cooking process, and then thoroughly squeeze out any excess water from both sets of vegetables.
Transfer the bean sprouts to a medium bowl. Roll the watercress into a cigar and slice 3 or 4 times to create shorter strands of vegetable. Set aside in a separate bowl. Season each bowl (the bean sprouts and the greens) with salt to taste and a teaspoon of sesame oil. Divide the minced garlic between the two bowls, and toss to combine. Set aside.
In a skillet over medium high heat, add a tablespoon of canola oil along with the julienned carrots. Stir-fry the carrots until tender but still a little crunchy, about 1 minute. Remove from the pan and set aside.
Turn up the heat to high. Add the ground beef to the pan, and brown, breaking up the beef into smaller pieces. Stir in the soy sauce. Meanwhile, in a separate skillet, cook the eggs sunny side up, leaving the yolks runny.
To serve, divide the cooked rice among four bowls, and top with the beef, seasoned watercress, seasoned bean sprouts, cooked carrots, kimchi, and egg. Serve with a good dollop of gochujang, and a sprinkling of toasted sesame seeds
