Korean Radish and Beef Rice Bowls (2 Servings)

Prepare 400 g warm rice. Pat the beef dry and cut it into 3–4 shorter pieces. Keep utensils used for raw meat separate.

Mix the beef with 7.5 mL soup soy sauce, 4 g sugar, and 5 g minced garlic.

Cut 200 g radish into thin batons about 5 mm thick and finely slice 15 g green onion.

Heat 15 mL perilla oil in a pan over medium heat. Stir-fry the radish with a pinch of salt for about 3 minutes until its edges begin to look translucent.

Add the seasoned beef and 75 mL water. Stir and simmer about 5–7 minutes until the beef is thoroughly cooked and a little sauce remains. Check doneness rather than relying only on the clock.

Turn off the heat, fold in green onion and pepper. Divide the rice between two bowls (200 g each) and spoon half the beef-radish mixture over each. Serve hot.