Korean-Style Beef Bowls With Zucchini Noodles

Add the rice, 355ml of the water, and a generous pinch of salt to a medium saucepan and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender, about 40 minutes. Remove from the heat and steam the rice with the lid on for 10 minutes.

Add the shredded carrots to a medium bowl. Bring the vinegar, remaining 235 ml water, and one teaspoon of salt to a boil in a medium saucepan, stirring to dissolve the salt. Pour the hot liquid over the carrots; set aside.

Whisk together the tamari, honey, sesame oil, and red pepper flakes in a small bowl; set aside.

Heat a large skillet over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, six to eight minutes. Stir in the tamari mixture and scallions, and cook for one minute longer.

Meanwhile, heat the oil in a separate skillet over medium heat. Add the spinach and garlic, and season with a pinch of salt and pepper. Cook, tossing occasionally, until just wilted, two to three minutes.

Drain the liquid from the carrots. To serve, divide the rice and zucchini noodles among bowls. Top with beef, garlicky spinach, pickled carrots, and kimchi. Drizzle with Miso-Ginger Sauce and sprinkle with sesame seeds.

And now for the sauce!

Place all the ingredients in the bowl of a food processor or blender. Process continuously until the sauce is smooth, two to three minutes. Thin with additional water as desired.

Serve immediately or store in a covered container in the refrigerator until ready to use.