June 7, 2020
Whisk marinade ngredients (except meat) in bowl. Place the sliced meat into a resealable gallon size storage bag. Pour the marinade over the meat. Place in refrigerator for one hour (any longer and the beef will become mushy).
Heat a wok or skillet over medium-high heat. Add the oil and swirl to coat. Stir-fry the beef until browned and to desired doneness.
Scoop a spoonful of rice into lettuce cups and top with beef mixture. Garnish with more toasted sesame seeds. Serve with kim chee and marinaded cucumbers on the side.
*To make marinaded cukes: Toss sliced cucumbers with 3 tablespoons sugar, 1 tablespoon salt and 1/4 cup vinegar. Let sit for 20 minutes before serving.
Heat a skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Crack the egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it to a plate. Set aside.
Heat the remaining 3 tablespoons of oil in a wok or large nonstick skillet over medium high heat. Add the onion and scallions. Saute until fragrant, about 1 minute. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce, kimchi juice and rice and stir thoroughly to combine. Cook until the rice is warmed through. Add the scallions and cook for 1 more minute. Season to taste with salt and pepper. Transfer the rice to bowl. Place the reserved fried egg on top. Dot the egg white with srircha sauce. Pierce the egg yolk before serving so the yolk becomes a sauce for the rice. Serve immediately.