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Pickled Vegetables
1 English cucumber, sliced
2 large carrots, peeled and julienned
1 tsp peppercorns
3 cups of pickling liquid
(In a pot, add 1 1/2 cups white vinegar, 1 1/2 cups water, 2 Tbsp salt, 1 Tbsp sugar. Bring to a boil. )

Stir fry Beef
2 Ribeye steaks, thinly sliced
2 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp brown sugar
4 cloves minced garlic
1 Tbsp minced ginger

Gochujang Sauce
1/4 cup gochujang
1 Tbsp soy sauce
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp grated garlic
1 tsp grated ginger

Stir Fried Spinach and mushrooms
high heat oil
8 oz mushrooms
2-4 cups spinach
salt

Other Ingredients
Cooked white rice
fried eggs
sesame seeds
Kimchi

For the pickled vegetables, add your sliced cucumbers to a mason jar and your sliced carrots to another mason jar. Add a few peppercorns to each jar, then pour your pickling liquid over them. Add a lid and set aside.

In a small bowl, add your gochujang, soy sauce, sesame oil, rice vinegar, grated garlic and ginger. Mix together and set aside.

In a large bowl, add your thinly sliced beef, soy sauce, sesame oil, brown sugar, minced garlic and ginger. Mixed well. Heat a large wok over medium high heat. Once hot, add your oil and your beef. Stir fry until brown but not fully cooked. Remove to a bowl and set aside.

To the wok, adding more oil if necessary, add your mushrooms, season with salt and saute until softened. Remove and set aside. Next add your spinach to the wok and cook until wilted. Add a sprinkle of sesame seeds and salt. Then remove and set aside.

In a bowl, add some cooked rice, some of your stir fried beef, pickled cucumbers, pickled carrots, spinach and mushrooms, kimchi and a fried egg on top. Garnish with sesame seeds and a generous drizzle of your gochujang sauce. Enjoy!