Bulgogi Onigrazu

Bahan-bahan (4 porsi)

• 2 Tbsp Korean soy sauce
• 1 Tbsp toasted sesame oil
• 2 Tbsp brown sugar
• freshly ground black pepper
• ¼ Asian pear ((grated; you‘ll need 2 Tbsp))
• 4 cloves garlic ((minced; 2 tsp))
• ½ onion
• ½ carrot
• 3 g reen onions/scallions
• 1 lb beef ((tenderloin, ribeye, or top sirloin))
• 1 Tbsp toasted sesame oil ((for cooking the meat))
• 1 Tbsp toasted white sesame seeds ((for topping))
• 1 Tbsp toasted sesame oil
• 1 clove garlic ((½ tsp minced))
• ½ tsp Diamond Crystal kosher salt ((for the dressing))
• 1 tsp Diamond Crystal kosher salt ((for blanching))
• 6 oz bean sprouts ((½ package))
• 1 g reen onion/scallion
• 1 Tbsp toasted sesame oil
• 1 clove garlic ((½ tsp minced))
• ½ tsp Diamond Crystal kosher salt
• ½ bunch spinach
• ½ large carrot
• 1 tsp toasted sesame oil
• ⅛ tsp Diamond Crystal kosher salt
• 6 shiitake mushrooms
• 1 tsp toasted sesame oil
• ⅛ tsp Diamond Crystal kosher salt
• 1 Tbsp neutral oil
• 4 large eggs (50 g w/o shell)
• 4 servings cooked Japanese short-grain rice ((4 cups, 600 g))
• 4 sheets nori seaweed
• Diamond Crystal kosher salt ((for sprinkling on the rice))
• 2 Tbsp gochujang (Korean chili paste)
• 1 Tbsp toasted sesame oil
• 1 Tbsp sugar
• 1 Tbsp toasted white sesame seeds
• 1 –2 Tbsp water ((to dilute to your desired consistency))