KOREAN RICE BOWL WITH BEEF AND VEGETABLES

panningtheglobe.com

Kade53

4½ cups steamed sushi rice or short grain rice (from 1½ cups raw rice) follow package directions.

1 tablespoon sesame oil for crisping the rice, if you choose to do that.

Beef and Marinade

1 pound beef tenderloin (or substitute ribeye, sirloin or flank) thinly sliced (⅛")

2 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons crushed garlic (2 medium cloves)

½ teaspoon crushed red pepper flakes

subheading: For the Sauce:

5 tablespoons Korean gochujang (fermented hot pepper paste)

2 tablespoon Asian sesame oil

2 tablespoons vinegar (white or cider)

subheading: For the Vegetables:

2 tablespoons cooking oil, such as canola, divided

3 carrots, peeled and cut into matchsticks (see this post for how to cut carrots into matchsticks)

2 medium zucchini, sliced into thin rounds

1 garlic clove, minced

1 pound fresh baby spinach

1 teaspoon sesame oil

1 teaspoons soy sauce

1½ cups fresh Mung bean sprouts

5 eggs, cooked over easy or sunny side up.

subheading: Optional Garnish:

3 tablespoons toasted sesame seeds

A sheet of nori cut into thin ribbons

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