Instructions
- Rinse the Rice under cold water. Cook the Rice in a rice cooker or pot according to package instructions for brown rice.
- While rice cooks, prepare the Beef marinade. In a bowl, combine the Soy sauce-low sodium, Mirin, Pear juice, Minced garlic, Minced ginger, Sesame oil, and Black pepper from the Beef group. Add the Beef sirloin and marinate for at least 20 minutes.
- For the Vegetables & Mushrooms, bring a pot of salted water to a boil. Blanch the Asparagus for 1-2 minutes until vibrant green and tender-crisp. Immediately transfer to an ice bath, then drain and cut into bite-sized pieces. Blanch the Fresh spinach briefly until wilted, squeeze out excess water, and lightly season. Set aside.
- Heat 1 tablespoon of Edible oil in a skillet over medium-high heat. Add the Shiitake mushrooms and sauté until golden brown and tender, about 5-7 minutes. Set aside.
- Heat another tablespoon of Edible oil in the skillet. Sear the marinated Beef sirloin in batches over high heat for 1-2 minutes per side until just cooked through. Avoid overcrowding the pan. Set aside.
- Prepare the Gochujang-Sesame Dressing by combining all Gochujang-Sesame Dressing ingredients in a small bowl. Whisk until smooth.
- Fry or soft-boil the Large egg. For a soft-boiled egg, cook for 6-7 minutes, then peel and halve.
- To assemble, divide the cooked Rice into two serving bowls. Artfully arrange the cooked Beef, sautéed Shiitake mushrooms, blanched Asparagus, blanched Fresh spinach, and thinly sliced Radishes over the rice. Top each bowl with a cooked Large egg. Garnish with Nori and Toasted sesame seeds. Drizzle generously with the Gochujang-Sesame Dressing. Serve immediately.
