Ingredients:

  • 1 cup (250 g) Short-grain white rice
  • 1 ½ cups (375 ml) Water
  • 1 lb (500 g) Flank steak or Sirloin, thinly sliced against the grain
  • ¼ cup (60 ml) Low-sodium soy sauce
  • 2 Tbsp (30 ml) Rice vinegar
  • 2 Tbsp (30 g) Brown sugar, packed
  • 1 Tbsp (15 ml) Runny honey or maple syrup
  • 1 Tbsp (15 g) Gochujang (Korean chili paste)
  • 1 Tbsp (15 ml) Toasted sesame oil
  • 3 cloves Garlic, grated or finely minced
  • 1 tsp (5 g) Fresh ginger, grated
  • ½ tsp (2.5 ml) Black pepper
  • 1 Tbsp (15 ml) Neutral oil (e.g., vegetable or canola) for searing
  • 1 medium Carrot, cut into thin matchsticks
  • ½ English Cucumber, cut into thin matchsticks
  • ¼ cup (60 ml) Rice vinegar (unseasoned)
  • 1 Tbsp (15 g) Granulated sugar
  • 4 large Eggs
  • 4 Spring onions (Scallions), finely sliced for garnish
  • 2 tsp Toasted sesame seeds, for garnish

Instructions:

  1. Cook the Rice: Rinse the short-grain rice until the water runs clear. Cook according to package directions or using a rice cooker. Keep the rice warm.
  2. Slice the Beef: Slice the flank steak against the grain as thinly as possible. Chef’s Note: Partially freezing the steak for 15 minutes helps immensely with thin slicing.
  3. Make the Marinade: In a medium bowl, whisk together the soy sauce, 2 Tbsp rice vinegar, brown sugar, honey, Gochujang, sesame oil, grated garlic, grated ginger, and black pepper until the sugar is dissolved.
  4. Marinate the Beef: Add the sliced beef to the marinade. Toss thoroughly to coat. Let stand at room temperature for a minimum of 15 minutes while preparing the toppings.
  5. Start the Quick Pickles: In a small bowl, combine the matchstick carrots and cucumbers. Whisk the unseasoned rice vinegar (1/4 cup) and granulated sugar until dissolved. Pour over the vegetables and let them sit at room temperature for at least 15 minutes.
  6. Sear the Beef: Heat the large skillet or wok over high heat with the neutral oil until shimmering. Add half of the marinated beef to the pan, ensuring a single layer. Cook for 1.5–2 minutes per side until deeply caramelized. Remove and keep warm under foil.
  7. Reduce the Sauce: Repeat the searing process with the remaining beef. Pour any leftover marinade/juices into the hot pan after the beef is removed. Bring to a simmer and cook for 1 minute until slightly thickened. Pour this glossy reduction over the cooked beef.
  8. Fry the Eggs: Wipe the pan clean (or use a separate pan). Fry the four large eggs (sunny side up is traditional). Season the eggs with a pinch of salt and pepper.
  9. Assemble the Bowls: Divide the warm rice among four deep serving bowls. Arrange the Gochujang glazed beef attractively on one side, and place a generous serving of the quick-pickled vegetables (drained) next to the beef.
  10. Garnish: Top each bowl with a fried egg, sliced spring onions, and toasted sesame seeds. Serve immediately.