Yukhoe Bibimbap

1. Prepare the Yukhoe: Finely julienne the beef sirloin and place it in a mixing bowl. Grate 50 grams of Korean pear and add it to the beef. Add 10 grams of minced garlic, 15 grams of soy sauce, 10 grams of sesame oil, 5 grams of sugar, and 1 gram of black pepper. Mix gently until just combined. Cover and refrigerate.

2. Prepare the Bibimbap Sauce: In a small bowl, combine the gochujang, 10 grams of sugar, 10 grams of white vinegar, 5 grams of minced garlic, 5 grams of sesame oil, and 2 grams of black pepper. Mix well and set aside.

3. Prepare the Namul (Vegetables): Blanch the spinach in boiling salted water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water. Season spinach with 2 grams of salt, 2 grams of sesame oil, and 1 gram of toasted sesame seeds.