Korean-Style Beef

In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root end of the bok choy; roughly chop. Peel the carrots; grate on the large side of a box grater. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the grated carrots, sliced white bottoms of the scallions, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.  

While the carrots marinate, in a bowl, whisk together the ponzu sauce, sugar, half the sesame oil, remaining vinegar, 1 tablespoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

While the carrots continue to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl and stir in the remaining sesame oil; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan. 

Using your hands, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Transfer to a plate; cover with aluminum foil to keep warm. Rinse and wipe out the pan. 

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, cooked beef and sauce, marinated carrots (including any liquid), and fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!