Kimchi Bulgogi Rice Bowl with Gochujang Glaze

Ingredients

• thinly sliced beef (ribeye or sirloin)400g
• soy sauce3 tbsp
• brown sugar2 tbsp
• toasted sesame oil2 tsp
• garlic, minced3 cloves
• Asian pear, grated1/2
• aged kimchi, chopped200g
• gochujang (Korean chili paste)2 tbsp
• honey1 tbsp
• water2 tbsp
• cooked short-grain rice4 cups
• carrot, julienned1
• cucumber, julienned1
• spinach, blanched100g
• eggs4
• toasted sesame seeds1 tbsp

Directions

1. 1

   In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, and grated Asian pear. Add the beef slices and marinate for at least 15 minutes.

2. 2

   While the beef marinates, make the glaze: in a small bowl, mix gochujang, honey, and water. Set aside.

3. 3

   Heat a large skillet or wok over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned and caramelized. Remove beef from the skillet.

4. 4

   In the same skillet, add the chopped kimchi and stir-fry for 2 minutes until fragrant. Return the beef to the skillet, add the gochujang glaze, and toss everything together until the beef is coated and the sauce is sticky. Remove from heat.

5. 5

   Fry the eggs sunny-side up in a separate pan until the whites are set but the yolks are still runny.

6. 6

   To assemble, divide the rice among 4 bowls. Top with the kimchi beef, then arrange the carrot, cucumber, and spinach on the side. Place a fried egg on each bowl, sprinkle with sesame seeds, and serve immediately.