Korean Beef Rice Bowls

Rinse rice under cold water until water runs clear. Add to pot with 2 cups water and salt. Bring to boil, reduce to low, cover and simmer 15-18 minutes until water is absorbed. Let stand covered 5 minutes, then fluff.

In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, ginger, brown sugar, and rice vinegar until well combined.

Add thinly sliced beef to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 15 minutes (up to 4 hours for deeper flavor).

Prepare vegetables: julienne carrots, slice cucumber, and diagonally cut green onions. Set aside.

Heat a large skillet or wok over high heat until very hot. Working in batches to avoid overcrowding, stir-fry the marinated beef until browned on edges and just cooked through, about 3-4 minutes.

Divide cooked rice among four serving bowls. Arrange beef on top of rice, positioning it slightly off-center.

Add carrot, cucumber, bean sprouts (if using), and spinach in separate sections around the bowl.

Drizzle any remaining cooking sauce over the beef. Sprinkle with sliced green onions and toasted sesame seeds.

Add kimchi on the side if desired. Serve immediately while beef is still hot and rice is warm.