To Marinate The Beef
9 ounces (250g) ground beef
2 tablespoons (30ml)
Yangjo ganjang soy sauce
1 1/2 tablespoons (23g) granulated sugar
A drop of toasted sesame oil
Freshly ground black pepper
1 teaspoon minced garlic, about 1 clove
For The Radish Kimchi
10 1/2 ounces (300g) Korean Moo radish, peeled and julienned 1mm thick
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1 1/2 teaspoons gochugaru (Korean chile flakes)
1 1/2 teaspoons minced garlic, about 3 medium cloves
1/2 teaspoon saeujeot (salted shrimp condiment)
1 teaspoon maesil (plum) syrup
2 pinches ground ginger powder
1spring onion, sliced 1/4-inch thick crosswise
1 teaspoon ground toasted sesame seed powder (see note)
For The Spinach
10 1/2 ounces (300g) fresh spinach (not baby spinach), washed well of any grit or sand
1 teaspoon minced garlic, about 2 medium garlic cloves
Diamond Crystal kosher salt, to taste
2 teaspoons (10ml) yangjo ganjang soy sauce
2 teaspoons (10ml) toasted sesame oil
1 teaspoon ground toasted sesame seeds (see note)
For The Beansprouts
7 ounces (200g) mung bean sprouts
1/2 teaspoon yangjo ganjang soy sauce
Diamond Crystal kosher salt, to taste
1 teaspoon (5ml) toasted sesame oil
1 teaspoon minced garlic, about 1 clove garlic
1 teaspoon ground toasted sesame seeds (see note)
For The Carrots
7 ounces (200g) carrots (about 2 medium carrots), peeled and julienned 3mm thick
Diamond Crystal kosher salt, to taste
1 tablespoon (15ml) perilla oil
2 tablespoons (30ml) water
For The Squash
9 ounces (250g) summer squash or zucchini, cut into 1/4-in-thick strips2 tablespoons (30ml) water
1 teaspoon (5ml) saeujeot (salted shrimp condiment)
1 tablespoon (15ml) perilla oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon ground toasted sesame seeds (see note)
For The Shiitake Mushrooms
7 ounces (200g) shiitake mushrooms, stemmed and thinly sliced
1/4 cup (60ml) water
1 tablespoon (15ml) perilla oil
1 tablespoon (15ml) yanjo ganjang soy sauce
1 teaspoon minced garlic, about 2 medium cloves
Freshly ground black pepper
For The Rice
2 cups sushi rice (14 ounces; 400g)
To Finish And Serve
3 tablespoons (45ml) vegetable oil, divided
Marinated beef
4 large eggs
Kosher salt Gochujang (red pepper paste), for serving
Toasted sesame oil, for drizzling
Percent Daily Values are based on a 2,000 calorie diet.
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