Begin by cooking the long-grain rice. Rinse it under cold water until the water runs clear. This step removes excess starch, ensuring fluffy rice. I usually use a 2:1 ratio of water to rice. Bring the water to a boil, add a pinch of salt, and then add the rice. Cover it, lower the heat, and let it simmer for about 15-20 minutes until all the water is absorbed.

While the rice is cooking, heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Once hot, add the bool kogi beef. It will sizzle; that’s music to your ears! Cook it for about 4-6 minutes or until it's well browned. The beef should be tender, and those delicious marinades will fill your kitchen with an irresistible aroma.

When the beef is just about done, it’s time for the snow peas. They only need a couple of minutes, so toss them in with the beef. The goal here is to keep them a vibrant green and slightly crunchy. Add a tablespoon of soy sauce and stir everything together for a minute or so.

Now for the grand moment! Fluff your rice with a fork and place a generous serving on a plate. Top it with the beef and snow pea mixture. Sprinkle some toasted sesame seeds on top for that extra crunch and nutty flavor.