Dangogi Bap - Korean Beef Rice Bowl

Ingredients

Beef sirloin

1 pound, thinly sliced

Soy sauce

1/4 cup

Minced garlic

3 cloves

Sesame oil

2 tablespoons

Sugar

1 tablespoon

Cooked rice

4 cups (preferably short-grain rice)

Carrots

2 medium, julienned

Spinach

2 cups, fresh

Eggs

4, for frying

Green onions

2, chopped

Sesame seeds

2 tablespoons, toasted

Instructions

1. In a medium bowl, whisk together the soy sauce, minced garlic, sesame oil, and sugar to create a flavorful marinade. This combination will infuse your beef with rich, savory flavors.
2. Place the thinly sliced beef into the marinade, ensuring all pieces are well coated. Cover and let it marinate for at least 30 minutes, or up to 2 hours for a deeper flavor.
3. Heat a non-stick pan over medium heat. Add the marinated beef, cooking for about 5-7 minutes or until tender and fully cooked, stirring occasionally.
4. In a separate pan, sauté the julienned carrots in a little sesame oil for about 3-4 minutes until they are tender yet still vibrant, providing a pop of color.
5. Blanch the spinach by adding it to boiling water for 1 minute, then drain and squeeze out excess water to keep the bright green color and flavor intact.
6. In a small non-stick pan, fry the eggs sunny-side up or to your preference. Aim for a glorious, runny yolk for that perfect bite.
7. To serve, create a mound of cooked rice in a bowl. Artistically layer the cooked beef, sautéed carrots, and blanched spinach on top. Crown it all with the fried egg.
8. Sprinkle toasted sesame seeds and chopped green onions over the dish for an extra layer of crunch and flavor.
9. Before diving in, mix everything together in the bowl, allowing the flavors to meld into a deliciously cohesive meal.