Categories: Asian

Ingredients

• Beef marinade
• 100g / 3.5 ounces rib eye fillets, thinly sliced
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp minced garlic
• Veggies
• Mushrooms:
• 2 tablespoons extra-virgin olive oil
• 16 ounces mixed mushrooms, sliced or chopped
• heaping 1/4 teaspoon sea salt
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 garlic clove, minced or grated
• 1 tablespoon finely chopped fresh tarragon (optional)
• Freshly ground black pepper
• Cucumbers:
• 3 salad cucumbers or 5 baby cucumbers
• 1/2 tsp rice vinegar
• 1/4 tsp sesame oil
• pinch of salt
• pinch of chili powder
• Spinach:
• pack of spinach
• pinch of salt
• 1/2 tsp minced garlic
• soy sauce to taste
• bit of sesame oil
• Bean Sprouts:
• 1/2 tsp minced garlic
• 1/2 tsp fine sea salt
• 1 Tsp sesame oil
• Gojuchung sauce
• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup toasted sesame oil
• 1/4 cup light brown sugar
• 1/4 cup water
• 1/4 cup toasted sesame seeds
• 4 tsp half, apple cider vinegar/ rice vinegar
• 4 tsp minced garlic
• Black sesame seeds
• Store bought Kimchi
• Jasmine rice
• one egg per person

Directions

1. You can prep a lot of the toppings the day before you serve. cook the rice, beef and egg on the day of

2. Put rice in the cooker

3. fry a soft boiled egg right before serving, add water to the pan to fry it without flipping it

4. Beef

5. Mix all ingredients together and let marinate for at least 30 minutes. Let beef come to room temperature before searing

6. Veggies

7. Mushrooms:

8. In a large cast-iron skillet, heat the oil over medium heat. Add the mushrooms, salt, and pepper and toss to coat. Let the mushrooms cook, without stirring, for 2 to 3 minutes. This will help them get a nice golden brown sear.

9. Give the pan a good shake or two and continue cooking the mushrooms, stirring only occasionally, until soft and well-browned, 5 to 8 more minutes depending on the size of your mushrooms. Turn the heat to low and stir in the rice vinegar, soy sauce, and garlic. Turn off the heat and sprinkle with fresh tarragon. Serve hot.

10. Cucumbers:

11. In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. sprinkle all cucumbers with chili powder. Set aside.

12. Spinach:

13. Blanch spinach in salted boiling water for 30 seconds then rinse off for 1 minute with cold water

14. chop if pieces are large then add seasoning and searve warm

15. Bean Sprouts:

16. Blanch bag of bean sprouts in boiling salted water for 6-7 minutes

17. rinse off in cold water for 1 minute

18. mix in seasoning and serve warm

19. Gojuchung sauce:

20. Mix all ingredients together and set aside

21. heat black sesame seeds on medium/high heat on a pan until you can smell the nuttiness release and sprinkle on bowl

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