2 tablespoons gochujang
1 tablespoon palm sugar, finely grated
2 teaspoons toasted sesame oil
2 teaspoons plus 1 tablespoon rice wine vinegar, divided
170 grams (6 ounces) chuck, cut into 1 1/2-inch cubes and chilled
170 grams (6 ounces) sirloin, cut into 1 1/2-inch cubes and chilled
1 cup kimchi (sliced or shredded), divided
2 tablespoons ketchup
1/2 teaspoon fish sauce
6 large eggs
1 teaspoon soy sauce
5 tablespoons peanut oil, divided, plus extra if needed
10 shitake mushroom caps, thinly sliced (about 4 cups)
2 teaspoons kosher salt, divided
2 cloves garlic, finely chopped or grated
1 tablespoon freshly grated ginger
1 10-ounce box frozen spinach, cooked, drained, squeezed dry, and then picked apart again
5 scallions, thinly sliced on the bias (about 1/2 cup)
4 cups leftover takeout-style rice
1 teaspoon toasted sesame seeds
Lots of little bowls (It pays to be organized.)
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