Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Toss the sliced beef with gochujang, soy sauce, sesame oil, garlic, and ginger. Marinate 10 minutes.
Heat a dry wok or heavy pan to very high heat until smoking. Add the beef in a single layer and cook WITHOUT touching for 90 seconds.
Toss and cook 30 seconds more. Remove from heat. The edges should be slightly caramelised.
Quickly wilt the spinach in the same hot pan with the residual heat: about 30 seconds.
Build bowls: rice as the base, then sections of spinach, cucumber, and carrot around the edges. Place the beef in the centre.
Top with a fried egg and sesame seeds if using. Mix everything together before eating.
What she’d tell you
Korean beef, marinated in soy and gochujang, seared fast and hard until the edges char. Babcio sat at a Korean table for the first time at age 72 and thought: where has this been all my life? The answer was: waiting for me to be ready.
rump or flank, sliced thin against the grain
cooked barley or quinoa
Three days for the beef, and the vegetables are best fresh. Keep them apart if you can.
The beef in a very hot pan for a minute. Fresh cucumber and carrot each time.
