Korean Beef Bowl

1. 1 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 145 g
2. 2 Short-grain ricepack 800 g ≈ $2.16 55 g
3. 3 Soy sauce 20 ml
4. 4 Honey 10 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Fresh ginger≈ $8.00 per kg 5 g
7. 7 Sesame oil 8 ml
8. 8 Carrots≈ $1.50 per kg 55 g
9. 9 Spinach (frozen)pack 400 g ≈ $1.90 65 g
10. 10 Kimchipack 400 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 50 g
11. 11 Eggspack 10 pcs ≈ $1.89 1 pcs
12. 12 Sesame seeds 5 g
13. 13 Sunflower oil 5 ml
14. 14 Salt 2 g
15. 15 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, add 1 g salt, and cook for 18–20 minutes until sticky and tender.

2. Slice the beef¹ thinly, then mix with the soy sauce, honey, minced garlic⁵ and ginger, sesame oil, and pepper, and marinate for 10 minutes.

3. Boil the egg for 7–8 minutes, cool, peel, and cut in half.

4. Cut the carrot⁸ into thin matchsticks, and warm the spinach⁹ in a dry skillet for 3–4 minutes until the excess moisture evaporates.

5. Heat the oil, and quickly sear the beef¹ for 3–4 minutes over high heat until the edges are browned and the thin slices are cooked through.

6. Spoon the rice into a bowl as the base, and arrange the beef¹, carrot⁸, spinach⁹, kimchi¹⁰, and egg halves in sections on top.

7. Drizzle with the remaining hot pan sauce and sprinkle with sesame seeds.