Korean Bibimbap with Gochujang-Glazed Top Sirloin

Rinse jasmine rice until water runs clear, then cook using your preferred method until fluffy.

Slice the top sirloin into thin strips against the grain. In a small bowl, mix the gochujang, rice vinegar, and diced onion.

Heat a heavy-bottomed skillet over high heat. Add the beef strips and sear quickly until caramelized and deeply browned, about 2-3 minutes.

Add half the gochujang mixture to the beef, tossing until the sauce bubbles and glazes the meat thoroughly. Remove from heat immediately.

To assemble, place a base of hot rice in a bowl. Arrange the sautéed beef, shredded radicchio, and rehydrated wakame in distinct sections on top.

Spoon the remaining gochujang sauce over the beef. Garnish heavily with toasted sesame seeds for crunch. Serve warm, mixing everything together just before eating to combine the textures.