1. For the marinated veggies cut the cucumber into thin slices. Mix the sesame oil with soy sauce and white sesame seeds in a small bowl. Season with salt, pepper, and chili flakes. Add the cucumber slices to the bowl and mix everything. Set aside to marinate. Slice the carrot into very thin sticks (julienne) with a length of about 2 inches. Mix the white wine vinegar with honey, and mirin in a small bowl and marinate the julienne carrot in that mixture. Set aside.

 

2. Dry the pork fillet with a kitchen paper and cut into strips. Peel the garlic and press through a garlic press into a bowl. Peel the ginger and cut into very fine dices (or grate it) – add to the bowl as well. Add the honey, rice vinegar, soy sauce, and mirin and mix to combine. Season with salt and pepper. Add the meat and mix so everything is covered with the sauce. Set aside to marinate for about 15-20 minutes. Cut the spring onion into rings – separate the green parts from the white parts. The white rings will be added to the meat later and the green rings are for decorations.

 

3. Add the rice to a sieve and rinse with cold water until the water is not cloudy anymore. Add the water to a pot and bring to a boil. Add the rice, reduce the heat to low and cover – let the rice simmer for about 10 minutes. The water should disappear almost completely. As soon as the rice is cooked remove from the heat and let sit covered for 5-6 minutes.

 

4. While the rice is cooking clean the mushrooms and cut into thick slices. Heat up a frying pan or wok with some sesame oil. As soon as the oil starts smoking add the mushrooms and fry for 3-4 minutes. Deglaze with the soy sauce and honey and mix to combine. Transfer to a bowl and set aside. Clean the pan/wok with a kitchen paper.

 

5. Remove the meat from the marinade and let drain a bit – set the liquid to the side for later. Heat up some more sesame oil until it starts to smoke again. Add the drained meat and fry until nicely browned from all sides, then add the remaining marinade liquid and let cook until reduced to a thick glaze that covers the meat completely. Add the sesame seeds and the white rolls of the spring onion, mix and set aside.

 

6. Heat up some oil and fry two eggs sunny side up.

 

7. As soon as everything is ready to start plating – loosen the rice a bit and divide between two bowls. Add the marinated carrots, cucumber, mushrooms, and the meat on the side of the rice as well as some Kimchi. Place the fried egg on top and decorate with some of the green spring onion rolls. When served mix everything and enjoy.