Serves 1
Directions
- 1Freeze the ribeye steaks briefly to make them easier to slice thinly, then slice into very thin strips.
- 2Marinate the beef with minced garlic, sugar, black pepper, soy sauce, and sesame oil.
- 3Blanch the bean sprouts in boiling water and then submerge them in ice water to cool.
- 4Toss the blanched bean sprouts with sesame oil and sesame seeds.
- 5Blanch the spinach in boiling water and then submerge in ice water to cool. Squeeze out excess moisture and chop.
- 6Toss the chopped spinach with salt, sesame seeds, and sesame oil.
- 7Mix gochujang, sesame oil, sugar, minced garlic, and soy sauce to create the sauce.
- 8Sauté the sliced shiitake mushrooms with sesame oil and sesame seeds.
- 9Sauté the sliced zucchini with oil and salt.
- 10Sauté the julienned carrots with oil, chili flakes, and soy sauce.
- 11Sear the marinated beef in a hot pan until cooked.
- 12Fry an egg in a hot pan.
- 13Assemble the bowl by placing rice on the bottom, drizzling with sauce, and arranging the prepared vegetables and beef on top. Place the fried egg in the center and garnish with chopped chives.
Ingredients
- 2 whole ribeye steak
- 1 whole carrot
- 1 whole zucchini
- 100 g shiitake mushroom
- 100 g bean sprout
- 100 g fresh spinach
- 3 whole garlic clove
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp black pepper
- 1 tbsp gochujang
- 2 cup cooked white rice
- 1 whole egg
- sesame seed (optional)
- chives (optional)
Equipment
mandolineknifecutting boardmetal traypotbowltongsgraterspatulapan
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