Kimchi Bulgogi Japchae Bowl

Ingredients

• beef sirloin, thinly sliced200g
• Asian pear, grated1/2
• soy sauce3 tbsp
• honey1 tbsp
• garlic cloves, minced3
• toasted sesame oil2 tbsp
• sweet potato starch noodles (dangmyeon)100g
• spinach100g
• carrot, julienned1
• onion, thinly sliced1/2
• aged kimchi, chopped150g
• gochujang (Korean chili paste)1 tbsp
• vegetable oil2 tbsp
• eggs2
• toasted sesame seeds1 tbsp
• saltto taste

Directions

1. 1

   Step 1: Marinate the beef. In a bowl, mix grated pear, 2 tbsp soy sauce, honey, half the garlic, and 1 tbsp sesame oil. Add sliced beef, toss, and let sit for 15 minutes at room temperature.

2. 2

   Step 2: Cook the noodles. Boil the sweet potato noodles according to package directions (about 6-7 minutes), drain, and rinse under cold water. Cut into shorter lengths with scissors. Toss with 1 tsp sesame oil and set aside.

3. 3

   Step 3: Prepare the vegetables. Blanch spinach in boiling water for 30 seconds, shock in ice water, drain, and squeeze dry. Season with a pinch of salt and 1 tsp sesame oil. In a small pan, sauté carrot and onion separately in a little oil until just tender; season each with a pinch of salt.

4. 4

   Step 4: Cook the beef and kimchi. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the marinated beef in a single layer and sear until caramelized, about 2 minutes per side. Remove beef. In the same pan, add chopped kimchi and gochujang; stir-fry for 2 minutes until fragrant and slightly charred. Remove kimchi mixture.

5. 5

   Step 5: Assemble the bowls. Divide the noodles between two bowls. Top with spinach, carrot, onion, beef, and kimchi mixture. In the same skillet, fry the eggs sunny-side up. Place an egg on each bowl. Drizzle with remaining sesame oil, sprinkle with sesame seeds, and serve immediately.

6. 6

   Step 6: For extra depth, you can add a spoonful of gochujang on the side and mix everything together before eating.