Add 1 teaspoon sesame oil to pan and heat for a moment. Add spinach, a pinch of salt and pepper, 1/2 teaspoon soy sauce, 1/2 teaspoon mirin, and a pinch of sesame seeds.
Sauté until the spinach is wilted and soft. Remove to platter.
Add 1 teaspoon sesame oil to pan and heat over high heat. Remove beef from marinade and cook in pan for 3 to 4 minutes until fully cooked, being careful not to overcook.
Remove to platter.
Drain most of the liquid from beef out of the pan. Heat pan over medium heat, then add bean sprouts, a pinch of salt, and 1/2
teaspoon garlic. Sauté for 2 minutes then remove to
platter.
Cook the eggs in a separate pan, sunny side up with a lid over the pan. When whites are set and yolk is to desired firmness, remove to a plate.
To serve, place portions of daikon rice in the bottom of each bowl. Top with the prepared beef and vegetables, keeping them separated and alternating colors as much as possible.
Include portions of kimchi and then top with an egg. Garnish with additional sesame seeds and drizzle with gochujang sauce and additional sesame oil.
© Paderno World Cuisine 2017
