Steps

1. Cut off the base of the komatsuna (1 bunch), wash thoroughly, and chop into 3-4cm pieces.
   🕒 01:36
2. Place the chopped komatsuna and washed bean sprouts (50g) in a microwave-safe container, cover with plastic wrap, and heat in the microwave.
   🕒 02:10
3. Slice the sausage (1) diagonally.
   🕒 02:22
4. Heat a small amount of sesame oil (to taste) in a small frying pan and crack in the egg (1). If desired, carefully break the yolk membrane. (This is the key!) Breaking the yolk membrane allows the yolk to cook through while maintaining its bright yellow color.
   🕒 02:54
5. Cook the sliced sausage next to the egg. Cover the pan and steam-fry the egg and sausage until the yolk is fully cooked.
   🕒 03:44
6. In a bowl, combine the beef (100g) with [A] Japanese Sugar (2 tsp), Cooking Sake (1 tbsp), Soy Sauce (1 tbsp), Grated Garlic (a pinch), and Grated Ginger (a pinch). Mix well to allow the flavors to meld. (This is the key!) Using Japanese sugar keeps the meat tender even when cold, making it perfect for bento boxes.
   🕒 04:19
7. Once the microwave heating is complete, remove the plastic wrap from the komatsuna and bean sprouts and let them cool.
   🕒 05:18
8. Once the egg and sausage are fully cooked, remove them from the frying pan and let them cool.
   🕒 05:31
9. In the same frying pan used for the egg and sausage, quickly stir-fry the seasoned beef. Remove from the pan once cooked and let it cool.
   🕒 05:50
10. To the cooled komatsuna and bean sprouts, add salt (to taste) and sesame oil (to taste), and mix to create a namul.
    🕒 06:32
11. Add salt (to taste) and sesame oil (to taste) to the cooked rice (1 serving) and mix gently.
    🕒 07:02
12. In your bento box, place the rice seasoned with sesame oil and salt. Arrange the komatsuna and bean sprout namul, stir-fried beef, cooked sausage, and the fried egg on top in a visually appealing manner.
    🕒 07:26
13. Optionally, serve with Napa Cabbage Kimchi (to taste), Korean Seaweed (2 sheets), toasted sesame seeds (to taste), and Gochujang (to taste).
    🕒 08:12