Korean Beef Scotch with Bulgogi Jus and Cucumber Kimchi

Steps

1. Cook rice Bring a full kettle to the boil. Combine rice, water measure and a pinch of salt in a pot and bring to the boil with a lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep cucumber kimchi Cut cucumber in half lengthways and thinly slice. Thinly slice baby bok choy. Toss both in a bowl with remaining kimchi ingredients and season to taste. Leave to marinate.
3. Cook beef Heat a drizzle of oil in a fry-pan on medium-high heat. Pat beef dry and season. Cook beef for about 4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered, and thinly slice just before serving. Reserve any resting juices. Wipe pan clean.
4. Heat jus Heat jus in a pot on low-medium heat for 2-3 minutes, until hot. Stir through any beef resting juices and keep warm.
5. Cook eggs Return pan to medium heat with a drizzle of oil. Crack eggs into pan and cook for 3-4 minutes, until the white is set but yolk is still runny (or until cooked to your liking). Season to taste.
6. Serve rice with beef and a drizzle of jus. Top with a fried egg, kimchi, sesame seeds and chilli floss.