Gochujang-Glazed Beef and Kimchi Rice Bowl

Ingredients

• ribeye or sirloin steak, thinly sliced250g
• gochujang (Korean chili paste)2 tbsp
• soy sauce1 tbsp
• honey or brown sugar1 tbsp
• sesame oil2 tsp
• minced garlic2 cloves
• grated ginger1 tsp
• aged kimchi, roughly chopped1 cup (150g)
• sugar1 tsp
• steamed short-grain white rice2 cups (400g)
• large eggs2
• neutral oil (like vegetable or canola)2 tbsp
• toasted sesame seeds1 tbsp
• thinly sliced green onions2 tbsp

Directions

1. 1

   In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, garlic, and ginger to create a glossy marinade. Place the sliced beef in a medium bowl, pour over half of the marinade, and toss to coat evenly. Let it rest for 10 minutes while you prepare the other elements.

2. 2

   Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat. Add the chopped kimchi and sprinkle with the sugar. Sauté for 3-4 minutes, stirring often, until the kimchi softens and begins to caramelize at the edges. Transfer the kimchi to a small bowl and set aside.

3. 3

   In the same skillet, add another 1/2 tablespoon of oil. Working in a single layer, sear the marinated beef slices for 1-2 minutes per side until they are deeply browned and cooked through. The high heat creates a beautiful char. Remove the beef to a plate. If you have any remaining marinade in the bowl, you can add it to the pan for a final quick simmer, then pour over the beef.

4. 4

   Lower the heat to medium. If the pan looks dry, add a tiny splash of oil. Crack both eggs into separate spots in the pan. Fry them sunny-side up until the whites are set but the yolks are still runny, about 2-3 minutes. The residual heat and oil will give you lacy, crispy edges—a perfect textural contrast.

5. 5

   To assemble, divide the hot steamed rice between two deep bowls. Layer the caramelized kimchi and glazed beef next to the rice. Place a fried egg on top. Drizzle the remaining fresh (unused) marinade over everything for an extra punch of flavor, then garnish generously with toasted sesame seeds and sliced green onions.