Korean Beef Bowl

Chili Soy Beef

• 16 oz flank steak, cut into strips (¼ in.)
• 1 oz soy sauce
• 1 oz Korean chili paste (gochujang)
• ½ oz sesame oil
• 1 tbsp dark brown sugar
• ¼ tsp ground black pepper

Dressing

• 1 green apple (4 oz prepared, peeled and cored)
• 4 oz yellow onions, cut into pieces
• 1 garlic clove
• ½ oz sugar
• 2 oz Korean chili paste (gochujang)
• 1 oz mirin
• 1 oz sesame oil
• 2 oz water
• ½ oz lemon juice
• ½ oz soy sauce

Vegetables and Assembly

• 7 oz jasmine rice
• 42 oz water
• 1 tsp salt
• 3 ½ oz baby spinach
• non-stick cooking spray
• 4 large eggs, cold
• salt, to season
• 3 ½ oz white button mushrooms, sliced (optional)
• 4 oz zucchini, julienned
• 4 oz carrots, julienned
• 1 - 2 green onions, sliced in rounds, to garnish
• toasted sesame seeds