Serves 4 to 6 2 tablespoons toasted sesame oil
5 cups steamed white rice
3 tablespoons soy sauce
3 tablespoons mirin
2 cloves garlic, grated or minced
1 teaspoon grated peeled fresh ginger
1 teaspoon crushed roasted sesame seeds
1/2 pound very thinly sliced beef bulgogi meat (sold at Korean markets) or rib eye
2 teaspoons sugar
Vegetable oil, for frying
1 cup soybean sprouts, tails and any soft or brown pieces removed, rinsed and dried well
1/4 pound shiitake mushrooms, stemmed and cut into 1/4-inch slices
1/2 medium zucchini, thinly sliced on an angle
1 cup snow peas
1 carrot, julienned
6 cups baby spinach
1/2 cup drained chopped cabbage kimchi For Serving Gochujang sauce
3 large egg yolks or fried eggs
Black sesame seeds
Radish sprouts (optional) Heat a large heavy-bottomed skillet (preferably cast iron) over medium heat. Add 1 tablespoon of the sesame oil and gently spread the rice over the bottom of the skillet in a loose layer. Cook, undisturbed, until the bottom of the rice develops a golden crust, 8 to 10 minutes. This should be about the same time the toppings are done, but if the rice is ready beforehand, just turn off the heat.
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