2cupsuncooked brown rice(I used long grain but any kind would do)
1onion, julienned
2spring onions, cut into batons
150gramsmushrooms, quartered
1carrot (about 150 gms), peeled and julienned
1daikon radish (about 150 gms), peeled and julienned
150gramsspinach leaves
4tbspgochujang paste (plus extra)
2tsptoasted sesame oil
2tspsesame seeds
4fried eggs
Salt, to taste
Instructions
Marinate the sirloin strips in the ingredients listed above and refrigerate for at least 30 mins (or up to 6 hours).
Cook the brown rice as per packet instructions and set aside.
Place a large pan over medium heat and toss in the beef with its marinade. Add the onions, mushrooms and spring onions and cook over high heat. Move the meat around frequently until the marinade reduces significantly and just about coats the beef. Taste and adjust seasoning. Transfer to a bowl and sprinkle over sesame seeds.
Add the carrots to a pan with ½ cup of water. Cover and cook until they lose their bite but still hold their shape. Drain and toss in ¼ tsp of sesame oil, salt and a few sesame seeds. Transfer to a bowl. Add the daikon to the same pan and repeat the process.
Add the spinach leaves to the pan and wilt them slightly. Toss in sesame seeds, salt, and ¼ tsp sesame oil.
To serve, divide rice among bowls. Top with the fried egg, beef, spinach, carrots, daikon and gochujang (start with 1 tsp and add more).