Traditional stone bowl style with marinated ribeye, sautéed vegetables, and a fried egg.
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Marinate the sliced ribeye in a mixture of soy sauce, brown sugar, 1 tbsp sesame oil, and half the minced garlic for at least 30 minutes.
Blanch the spinach and bean sprouts separately in boiling water for 1 minute, then shock in ice water, squeeze dry, and season with a pinch of salt and sesame oil.
Sauté the julienned carrots and shiitake mushrooms in a hot pan with a little oil until softened but still vibrant.
Cook the marinated beef in a very hot skillet or wok until browned and slightly caramelized, then set aside.
Coat the bottom of a Dolsot (stone bowl) or heavy cast iron pot with sesame oil and add a serving of cooked rice.
Heat the bowl over medium heat until the rice begins to crackle, creating a golden crust (Nurungji) on the bottom.
Arrange the beef and vegetables in neat sections over the rice, then place a sunny-side-up fried egg in the center.
Serve immediately with a dollop of Gochujang and a final drizzle of sesame oil, mixing everything thoroughly before eating.
