For the Rice: Wash rice in cold water until water runs clear. Place water and rice into a sauce pot and bring to a boil, let water reduce by 85%, lower heat and cover, allow to steam for 10 minutes. Turn off heat and keep covered for 5 minutes. Then toss rice with vinegar, sesame oil, scallions and sesame seeds.
2 cups Bean Sprouts 1/4 teaspoon Five Spice Powder 1 tablespoon Sesame Oil 1 tablespoon Scallions (minced) Salt to taste
For the Bean Sprouts: Bring a pot of water to a boil, add bean sprouts and cook until slightly crunchy. Drain and rinse with cold water until cool. Toss with five spice powder, sesame oil and scallions, add salt to taste.
1 1-inch piece fresh Ginger 1/2 cup Hot Water 1 cup Soy Sauce (low sodium) 2 tablespoons Sesame Oil 1/4 cup Scallions (minced) 1/2 cup Sugar 1 pound Hangar Steak 10 Garlic cloves (minced)
For the Steak: Mix ginger and hot water together, add soy, sesame oil, scallions, sugar, meat and garlic. Allow to sit for 2 hours or overnight. On a grill, cook the steak over high heat until medium rare and slice.
1/2 teaspoon Sesame Oil 1 cup Pea Shoots (chopped) 1/4 teaspoon Garlic (minced)
For the Pea Shoots: Heat a sauté pan over medium heat, add sesame oil, once hot add pea shoots, flash cook with garlic, season with salt. Cook one more minute and take off heat.
1/4 cup Brown Miso 2 tablespoons Sriracha 2 tablespoons Sesame Oil 3 tablespoons Corn Syrup 1 teaspoon Rice Wine Vinegar
For the Sauce: Mix all ingredients together.
1 cup Kimchi (chopped)
For the Garnish: In a shallow bowl, place 1 cup of rice. Divide the top of the rice into 3 sections. In one section place the meat, in another place the pea shoots, in another place the sprouts, kimchi, and drizzle with sauce or serve on the side.