Kimchi Bibimbap

In a small bowl, combine the sliced beef, soy sauce, half of the sesame oil, minced garlic, sugar, and a pinch of black pepper. Toss gently until each slice is coated, then set aside for 10 minutes while you prepare the other ingredients.

Heat a wide skillet over medium-high heat with half of the neutral oil. Add the chopped kimchi and cook, stirring occasionally, until the edges begin to caramelize and the juices thicken slightly, about 4 to 5 minutes. Transfer the kimchi to a plate and wipe the skillet if needed.

Add the remaining neutral oil to the same skillet over medium-high heat. Add the marinated beef in a single layer and cook without stirring for 1 minute, then stir-fry until just cooked through and lightly browned, about 2 to 3 minutes. Remove from the skillet and keep warm.

Lower the heat to medium and add the eggs to the skillet. Fry until the whites are set but the yolks remain soft and runny, about 3 minutes. If you prefer firmer yolks, cook 1 minute longer. Season lightly with sea salt.

Divide the warm cooked rice between two bowls. Arrange the seared kimchi and beef over the rice, then top each bowl with a fried egg. Add a spoonful of gochujang to each bowl.

Drizzle the remaining sesame oil over the bowls, then scatter with sliced scallions and toasted sesame seeds. Serve immediately, mixing everything together at the table so the gochujang and egg yolk coat the rice.