Ingredients:

  • 1 lb (450 g) thinly sliced beef sirloin or ribeye
  • 3 tablespoons soy sauce (45 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 2 tablespoons brown sugar (25 g)
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon rice wine or mirin (15 ml)
  • 1 teaspoon black pepper
  • 1 green onion, finely chopped
  • 1 cup shredded carrots (120 g)
  • 1 cup spinach, blanched (30 g)
  • 1 cup bean sprouts, blanched (100 g)
  • 1 zucchini, thinly sliced
  • 1 cup sliced shiitake mushrooms (about 4 oz)
  • 1 teaspoon sesame oil (15 ml) for sautéing vegetables
  • 2 eggs
  • Salt and pepper to taste
  • 2 tablespoons gochujang (30 g)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or sugar
  • 1 tablespoon water
  • Steamed short-grain rice
  • Sesame seeds
  • Additional chopped green onions
  • Pickled vegetables (optional)

Instructions:

  1. Combine soy sauce, sesame oil, brown sugar, garlic, ginger, rice wine, and pepper in a bowl. Add the sliced beef, toss to coat evenly, and marinate for 15 minutes.
  2. Cook rice according to package instructions. Keep warm.
  3. Blanch spinach and bean sprouts; set aside. Slice zucchini and mushrooms. Sauté each vegetable separately in sesame oil until tender; season with salt and pepper. Keep warm.
  4. Heat a large skillet or wok over medium-high heat. Add marinated beef and cook until browned, about 3-5 minutes, stirring frequently. Remove from heat and set aside.
  5. Whisk gochujang, sesame oil, rice vinegar, honey, and water until smooth.
  6. Fry eggs sunny-side-up or to your preferred doneness in a non-stick skillet. Season with a pinch of salt.
  7. Divide warm rice into bowls. Top with sautéed vegetables and bulgogi. Place a fried egg in the center. Drizzle with gochujang sauce. Garnish with sesame seeds and chopped green onions.