• Cook your jasmine rice per the package instructions. I used a rice cooker for mine.
  

Korean Egg

• Prep your water with your salt and vinegar and bring to a boil. Once boiling, gently place your eggs and let cook for exactly six minutes.
  
• Remove the eggs, and place in an ice bath to cool for ten minutes.
  
• While our eggs are cooling let's make the marinade. Start by chopping your peppers into small bits, removing the seeds from your serrano peppers to minimize the spice.
  
• To peel your eggs, I make small cracks in the egg with a spoon which makes it easier to peel.
  
• Combine all your ingredients in a bowl that is deep enough to allow the eggs to be fully immersed. Place your eggs in the bowl, cover, and refrigerate for one hour but ideally you would make these to marinate the night before.
  

Korean Beef

• Add your meat to a pan and cook for 4 minutes. Then add in your onion and garlic powder.
  
• Combine all your sauce ingredients and add to the meat.
  
• Simmer for a few minutes and add in your scallions. Simmer on low for an additional 5 minutes.
  

Cucumber Carrot Salad

• Grate your carrot and dice your cucumber into thin rounds (thickness of a quarter).
  
• Add in all the ingredients and combine. Top with your sesame seeds.
  
• To make your bowl, place your rice, beef and salad in a bowl and top with your delicious egg.