The classic Korean dish is sweet, spicy, tangy, with tons of vegetables. At its core, it’s a rice dish. I made it crispy in a cast iron skillet. Then we have the ribeye steak with the goghujang paste and the garlic. I hope you like it.

2 cups rice
1 cup coconut milk
2 cups water
1 teaspoon black pepper
1 teaspoon salt
16 ounces chuck eye steak
3 cloves garlic, minced
4 ounces goghujang paste, divided
4 ounces low sodium soy sauce, divided
4 ounces mirin wine, divided
4 ounces apple cider vinegar
2 tablespoons sugar, divided
1 teaspoon sesame oil
8 ounces cucumber sticks
8 ounces bean sprouts
8 ounce carrot matchsticks
8 ounces spinach
4 eggs, sunny side up

Oil for cooking

Cut chuck eye steaks in to 1/2 inch strips width wise. Sprinkle with salt and pepper.

In a bowl mix goghujang, apple cider vinegar, soy, mirin, sugar, oil, and garlic.

Place steak and 1/2 the marinade in zip lock bag. Refrigerate for 45 minutes.

In a pot add water and coconut milk; bring to a boil. Add rice, lower heat to simmer, and cook for 15 minutes. Leave covered for 10 minutes.

Place rice on a baking sheet and place in freezer for 20 minutes.

In a cast iron skillet on medium heat, add oil then beef; cook beef for 2 minutes on each side.

Remove beef; add 2 tablespoons oil and add rice; cook until bottom is slightly brown and crisp.

Cook eggs sunny up.

Assembly:
Rice
Steak
Spinach, bean sprouts, carrots, and cucumbers.
Marinade
Cooked egg

Let the diner mix it all up.