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1
In a bowl, combine together all the gochujang sauce ingredients and set aside. In another bowl, mix together the ingredients for the beef marinade (soy sauce through black pepper), add the sliced beef, cover, and set aside for 30 to 60 minutes.
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2
Cook the rice according to the packet instructions. Keep warm. Meanwhile, fill a large pan with water and bring it to a rolling boil. One by one, blanch the carrots, zucchini, cucumber, and radish for 1 minute and the bean sprouts for 2 1/2 minutes. Use a slotted spoon or sieve to remove them from the water and drain fully. Season each vegetable with 1/2 a teaspoon of roasted sesame seed oil and soy sauce, keeping the vegetables separate at all times.
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3
Heat 1 tablespoon of sunflower oil in a pan. Add in the mushrooms and stir-fry over a high heat for 4 to 5 minutes until softened. Remove from the pan and season with 1/2 teaspoon of roasted sesame seed oil and soy sauce.
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4
In the same pan, add in the spinach and sprinkle over 2 teaspoons of water. Fry over a high heat for a few minutes, stirring all the time, until the spinach has wilted. Remove the spinach, squeeze out any excess water and season as before with the 1/2 teaspoon of roasted sesame seed oil and soy sauce. In Korea, these vegetables are served at room temperature so don't worry about keeping them warm.
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5
In the same pan, add the marinated beef. Stir-fry over a high heat for 3 to 5 minutes, until the sauce has reduced and the meat is cooked through. In a clean frying pan, fry the eggs to your liking.
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6
Serve the hot rice in 4 individual bowls. Place 1 egg onto the center of the rice, then arrange the vegetables and meat around it. Sprinkle over some sesame seeds and garden cress and serve with the gochujang sauce. Start with a couple of spoonfuls of the sauce and mix everything together well. Add more gochujang sauce to taste.
