Korean beef rice bowl

Cut the ends off the baby cucumbers and slice them into semi thin coins.

Stir the cucumbers with salt, sugar and rice vinegar and macerate until they release liquid.

Repeat with the bean sprouts, adding sesame seeds, stirring to break them up.

Shred the carrot with a julienne peeler and repeat with salt, sugar and rice vinegar.

Marinate all three pickles 20 minutes.

Brown the ground beef in a medium nonstick pan over medium high heat, spreading and breaking it down; four to five minutes to a crusty sear in chunks an inch or smaller.

Combine soy sauce, sesame oil, rice vinegar, brown sugar, grated ginger, grated garlic and gochujang for the bulgogi marinade.

Add the marinade to the beef and cook down about 60 seconds to just short of a syrupy glaze, then move it to a bowl.

Wipe the pan, add olive oil and the spinach with salt and sesame seeds and stir 90 seconds until soft but not mushy.

Blend gochujang, water, sugar, salt, sesame oil, garlic and ginger with an immersion blender; or grate the aromatics and stir.

Fry two eggs in a little oil over low heat, salted, covered, two to two and a half minutes for a set white and runny yolk.

Put about a cup and a half of hot rice in the bowl.

Layer on four ounces of the glazed beef, the sesame spinach, the carrots, the cucumbers and the bean sprouts.

Add at least half a cup of chopped kimchi.

Garnish with the fried egg, scallions and sesame seeds, then drizzle on a few tablespoons of the gochujang sauce.