Korean Beef and Kimchi Breakfast Bowl with Sesame Spinach

Ingredients

• 4 tsp sesame seeds
• 1 lb fresh spinach, washed
• 4 tsp toasted sesame oil, divided
• 5 cloves garlic, minced, divided
• 1/4 tsp fine sea salt
• 1 small English cucumber, thinly sliced
• 1 tbsp unseasoned rice vinegar Label: rice vinegar and water, unseasoned (seasoned rice vinegar has sugar)
• 1 tbsp avocado oil
• 1 1/4 lb ground beef
• 1 tbsp finely grated fresh ginger
• 3 scallions, thinly sliced, whites and greens kept separate
• 1 tsp gochugaru (Korean chile flakes) Label: red pepper, and salt if any
• 2 tbsp certified gluten-free tamari Label: water, soybeans, and salt
• 1 1/2 cups napa cabbage kimchi, chopped, divided, plus 2 tbsp of its brine Label: napa cabbage, chile pepper, garlic, ginger, salt, and fish sauce or salted shrimp, with no sugar, from the refrigerated case

Instructions

1. Toast the sesame: Toast the sesame seeds in a large dry skillet over medium heat, shaking the pan, for 2 to 3 minutes, until golden and fragrant. Tip them onto a plate right away so the hot pan does not carry them past done.
2. Wilt the spinach: Add 2 tablespoons of water to the same skillet over medium-high heat and add the spinach a few handfuls at a time, turning it with tongs, for 2 to 3 minutes, just until it collapses and turns bright green. Tip it into a colander and run cold water over it to stop the cooking.
3. Squeeze and season the spinach: Squeeze the spinach in your fists, a handful at a time, until no more water runs out, then chop it roughly. Toss it in a bowl with 2 teaspoons of the sesame oil, one of the garlic cloves, the salt, and half the sesame seeds. Squeezed spinach takes up the oil and garlic, while wet spinach dilutes them.
4. Dress the cucumber: Toss the cucumber with the rice vinegar and set it aside. A few minutes in vinegar turns it crisp, cool, and lightly pickled.
5. Brown the beef: Wipe out the skillet and heat the avocado oil over medium-high heat. Add the beef, press it into an even layer, and leave it alone for 3 minutes, until the underside is deeply browned. Then break it into crumbles and cook 3 to 4 minutes more, until no pink remains and it reaches 160°F (71°C). That first undisturbed sear is where the flavor comes from.
6. Season the beef: Add the remaining garlic, the ginger, the scallion whites, and the gochugaru and stir for 1 minute, until fragrant. Stir in the tamari and the remaining 2 teaspoons of sesame oil, and cook 30 seconds more, until the beef looks glossy.
7. Sear half the kimchi: Push the beef to one side of the skillet. Add half the kimchi to the cleared side and cook it, turning once, for 2 to 3 minutes, until the edges brown and caramelize. Pour in the kimchi brine and stir everything together, scraping up the browned bits from the pan.
8. Build the bowls: Divide the beef and seared kimchi among four bowls and add the sesame spinach, the drained cucumber, and the remaining fresh kimchi beside it. Scatter with the scallion greens and the rest of the sesame seeds and serve hot.