For the beef marinade:
  • 350grams sirloin, cut into thin strips
  • 1/4 raw onion, grated
  • 3 cloves of garlic, minced
  • 1/4inch piece of ginger, minced
  • 2tbsp soy sauce
  • 1tsp brown sugar
  • 1tsp toasted sesame oil
  • 1/2tsp black pepper
  • Salt, to taste
Other ingredients:
  • 2cups uncooked brown rice(I used long grain but any kind would do)
  • 1 onion, julienned
  • 2 spring onions, cut into batons
  • 150grams mushrooms, quartered
  • 1 carrot (about 150 gms), peeled and julienned
  • 1 daikon radish (about 150 gms), peeled and julienned
  • 150grams spinach leaves
  • 4tbsp gochujang paste (plus extra)
  • 2tsp toasted sesame oil
  • 2tsp sesame seeds
  • 4 fried eggs
  • Salt, to taste
  1. Marinate the sirloin strips in the ingredients listed above and refrigerate for at least 30 mins (or up to 6 hours).
  2. Cook the brown rice as per packet instructions and set aside.
  3. 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.
  4. 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.
  5. Add the spinach leaves to the pan and wilt them slightly. Toss in sesame seeds, salt, and ¼ tsp sesame oil.
  6. To serve, divide rice among bowls. Top with the fried egg, beef, spinach, carrots, daikon and gochujang (start with 1 tsp and add more).