| 1. |
Start by cutting the flank steak into thin strips about 2 inches long. Cook the flank steak in about 2 tbs extra virgin olive oil. |
| 2. |
Wash the rice 3 times to remove the starch and place it in a thick pot with 3 cups of water. Boil over high heat for about 15 minutes and then reduce the heat and boil for five more minutes. Do not open the lid until the rice is fully cooked. |
| 3. |
Parboil the bean sprouts and then season them with sesame oil, salt, and minced garlic. |
| 4. |
Boil the spinach quickly in boiling water and then rinse it in cold water. Squeeze the excess water and then season them with sesame oil and salt. |
| 5. |
Cut the shiitake mushrooms into thin slices, and then parch them in a pan. |
| 6. |
Dice the carrot into small, thin strips about 1 inch long, and then pan-fry them. |
| 7. |
Fry the eggs,and make sure the yolk does not break. |
| 8. |
Place the rice in a big bowl, and then add the vegetables, followed by the guchujang (red pepper paste). Finish by placing the egg on top of the rice and vegetables. |
