Beef Marinade:
1/4 cup Korean soy sauce
2 teaspoons sugar
1/4 cup minced scallions
1 tablespoon minced garlic
2 teaspoons minced ginger root
2 teaspoons ground toasted sesame seeds
a few drops dark sesame oil, as needed
freshly ground black pepper, as needed

1 pound beef skirt steak, cut into strips
1/4 cup peanut of canola oil, as needed

2 cups steamed medium-grained rice
2 cups iceberg lettuce chiffonade
1 cup julienned or grated red radish
1 cup julienned or grated daikon radish
1 cup julienned or grated carrot
1 cup julienned or grated seedless cucumber
4 shiso leaves, cut into fine shreds

4 larges eggs

2 tablespoons Korean red pepper paste , or as needed

Heat 2 tablespoons oil in a wok over high heat until it is nearly smoking. Add the beef strips to the hot oil and stir-fry until the beef is cooked, about 4 minutes. Transfer to a bowl and keep warm.

Divide the rice evenly among 4 bowls. Top the rice with the lettuce. toss together the radish, daikon, carrot, cucumber, and shiso leaves. Divide the vegetables evenly among the bowls. Top the vegetables with the skirt steak and season each serving with a few drops of sesame oil.

Wipe out the wok and return it to the burner. Add 1 tablespoon oil to the wok and heat over medium heat until the oil ripples. Add the eggs to the hot oil, until the whites are set and the yolk is hot, 2 to 3 minutes. Top each serving with a fried egg and serve at once, accompanied by the Korean red pepper paste.

* shiso Leaves:
shiso leaves, sometimes known as Perillo, come from an herb related to both basil and mint. In fact, it is similar in flavor to those herbs, although most would agree that shiso leaves have a more complex flavor than either herb. Green shiso leaves are typically used in salads, stir-fries, or in tempura. Red shiso leaves are used to flavor and color Japan's famous pickled plums, umeboshi. If you can't find shiso leaves, you can use either basil or mint, or both.