Korean Rice Bowl with Bulgogi and Kimchi

Ingredients

• 1 pounds beef sirloin, thinly sliced
• 2 cups short grain rice, cooked
• 1 cup kimchi
• 1 cup carrot, julienned
• 1 cup spinach, blanched

• 1 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon black pepper, ground
• 2 stalks green onions, sliced

Method

1. 01
   In a bowl, combine soy sauce, sugar, sesame oil, minced garlic, grated ginger, ground black pepper, and sliced green onions to create the bulgogi marinade.
2. 02
   Place the thinly sliced beef sirloin in a shallow dish or resealable plastic bag. Pour the marinade over the beef, ensuring it is well coated. Marinate for at least 30 minutes, or overnight for best results.
3. 03
   Cook the short grain rice according to package instructions.
4. 04
   In a large skillet or grill pan over medium-high heat, cook the marinated beef slices in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side until nicely browned and cooked through.
5. 05
   Prepare the vegetables by julienning the carrot and blanching the spinach in boiling water for 1-2 minutes. Drain and set aside.
6. 06
   To assemble the rice bowls, divide the cooked rice evenly among four bowls. Top each with bulgogi beef, kimchi, julienned carrot, and blanched spinach.
7. 07
   Serve the bowls hot, optionally garnishing with additional green onions or sesame seeds.