Rice and toppings
Choice of vegetables such as:
Beef & Marinade
  1. Mix marinade ingredients. Add beef and let marinate for at least thirty (30) minutes.
  2. If using cucumber, cut the cucumber in half lengthwise and then thinly slice crosswise. Lightly sprinkle with a pinch or two of salt and let sit for 15 minutes. Squeeze out excess liquid. Toss with ½ teaspoon sesame oil and ½ teaspoon rice vinegar.
  3. Heat 1 tablespoon of oil in a wok large skillet over medium-high heat. Let excess marinade drip off then add beef. Cook for 4 to 5 minutes until done. Remove from skillet and keep warm.
  4. Use a damp paper towel and tongs, wipe down the wok or skillet.
  5. Stir-fry the vegetables in separate batches in 2 teaspoons of vegetable oil until crisp. If using spinach, only cook until wilted. Wipe down the wok or skillet between batches.
  6. Fry eggs to desired doneness. Sprinkle with salt and pepper.
  7. Place a cup of rice in a mound in the middle of two bowls. Surround the rice with little separate piles of beef, vegetables, and kimchi if desired. Place a fried egg and a small spoonful of Gochujang sauce on top of the rice and garnish with the toasted sesame seeds.
  8. Break the egg into the rice and mix all the ingredients in the bowl.
  9. Add more Gochujang sauce as desired or additional soy sauce.