3/4 cup low-sodium soy sauce
2 tablespoons doenjang or brown miso paste
4 scallions, thinly sliced, plus more for garnish as desired
10 cloves garlic, grated
2 tablespoons grated fresh ginger (from a 2 1/2-inch piece)
2 tablespoons dark brown sugar
8 ounces boneless beef short ribs, frozen for 15 minutes and very thinly sliced across the grain
2 3/4 cups water, divided, plus more for rinsing the rice
1/2 ounce (about 1/2 cup) dried shiitake mushrooms
6 tablespoons gochujang
2 tablespoons plus 2 teaspoons rice vinegar
1 tablespoon granulated sugar
2 1/8 teaspoons kosher salt, plus more to taste
1/2 English cucumber, peeled and very thinly sliced
400 grams (about 2 cups) short-grain white rice or sushi rice
1/4 cup toasted sesame oil, plus more for drizzling
1 cup bean sprouts
6 ounces whole leaf spinach, washed
1 teaspoon neutral oil, such as canola
4 large eggs
You can also use a rice cooker or electric countertop multicooker to prepare the rice, following the directions for your make and model.
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