Fermented cabbage and sautéed leeks added to the beef for a sour and savory punch.
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In a small bowl, whisk together the dashi stock, soy sauce, mirin, sugar, and kimchi juice until the sugar is dissolved.
Heat the vegetable oil in a large skillet or wok over medium heat and sauté the sliced leeks and onions until they are softened and fragrant.
Add the chopped kimchi to the skillet and cook for 2-3 minutes until it begins to caramelize slightly.
Pour the prepared liquid sauce over the vegetables and bring the mixture to a gentle simmer.
Spread the thinly sliced beef evenly over the simmering liquid and vegetables, cooking until the meat is just browned and no longer pink.
Simmer for an additional 2 minutes to allow the beef to absorb the savory and sour flavors of the kimchi broth.
Divide the steamed rice into four deep bowls and top each with a generous portion of the beef and kimchi mixture.
Drizzle any remaining sauce from the pan over the bowls and garnish with pickled ginger if desired.
