Directions:

1. Jasmine Rice: In a pot, combine rice, water and salt on medium heat. Stir well. Cover and steam for 15 to 20 minutes and liquid is absorbed. Add green scallions. Fluff with a fork. Keep hot until ready to use.
2. Banchan Bok Choy: Add bok choy cut into ½-inch x ½-inch pieces. Cover and cook in a large pot of boiling water for 2 minutes. Drain and chill in cold water. Drain again and squeeze out liquid. Pat dry. Place blanched bok choy in a mixing bowl. Add soy sauce, kosher salt, sesame seed oil and toasted sesame seeds. Toss gently to evenly coat. Keep refrigerated until ready to use.
3. Banchan Mushrooms: In a sauté pan, heat canola oil over high heat. Add mushrooms. Spread out in pan allowing them to sear. Do not stir. Add soy sauce in a drizzle around the edges of the pan and stir. Cook for 3 to 4 minutes. Stir in sesame seed oil. Keep hot until ready to use.
4. Beef Bulgogi: Add beef cut into ½-inch thick steaks. Peel and cut apple into chunks. In a food processor or blender, combine garlic, onions, cut into 2-inch pieces, soy sauce, sugar, rice wine, black pepper and apple chunks. Pulse to a smooth paste. Place mixture in a mixing bowl. Add cut beef. Toss to evenly coat. Keep refrigerated for 4 hours to marinate. Before cooking, add canola oil to mixture. Mix thoroughly to coat. Place marinated steaks in a sauté pan or skillet. Sear both sides of steak until well-marked and temperature reaches 145°F. Remove beef from heat. Cool quickly under refrigeration. Keep refrigerated until ready to use.
5. Marinade for Quick Kimchee: In a large mixing bowl, combine kosher salt, Napa cabbage, cut into 1-inch strips, daikon radish, cut into ¼-inch julienne strips and matchstick carrots. Mix until well blended. Keep refrigerated for 3 hours to marinate. Drain and discard excess sauce before cooking. Remove marinated cabbage, daikon and carrots from bowl. Place in a colander. Rinse under cold water and drain. Gently squeeze out liquid. Place cabbage mixture in a bowl. Add grated ginger root, sugar, vinegar, kosher salt, crushed red pepper flakes, fish sauce and onions. Mix until well blended. Keep refrigerated until ready to use.
6. Rice Bowl Build: Place ¾ cup rice in a bowl. Divide 4 ounces of cooked beef and place at 9 o’clock and 3 o’clock. Divide ½ cup Banchan Bok Choy and place to the right of the beef piles. Divide ¼ cup Quick Kimchee and place to the right of the Banchan Bok Choy in a pinwheel style. Place ¼ cup Banchan Mushrooms in the center of the dish. Garnish with 1 teaspoon toasted sesame seeds. Serve with 1 teaspoon sriracha sauce on the side.