Soak aster scaber in water for about 12 hours.
Drain and rinse the soaked aster scaber, rubbing leaves together. Repeat until water runs clear.
Add aster scaber and 3 quarts water to a large pot. Bring to a boil, then simmer until stems are tender, about 45 minutes.
Drain and rinse under cold water, gently untangling leaves, until completely cooled.
Gently squeeze out excess water, leaving slightly moist. Cut into 1-inch pieces.
Mix the chopped aster scaber with 3 tbsp soy sauce, 1 1/2 tsp sugar, 2 tbsp toasted sesame oil, and 1 tsp Dasida beef stock powder if using.
Add washed rice and 2 cups of water to a rice cooker. Arrange the seasoned aster scaber on top and cook on standard setting.
Make the sauce by mixing 1/4 cup soy sauce, 3 tbsp plum extract syrup, 2 tbsp toasted sesame oil, 3 tbsp toasted sesame seeds, chopped yellow onion, and chopped garlic chives or green onions.
About 10 minutes before rice is done, cook beef over high heat until browned but still slightly pink, 2 to 3 minutes. Blot excess liquid. Add remaining 5 1/2 tsp sugar, remaining 1 tbsp + 1 1/2 tsp soy sauce, and 1/2 tsp black pepper. Cook until sauce clings to beef, about 45 seconds.
Fluff rice and aster scaber together. Divide among bowls, top with beef, and serve with the sauce.
Cook it hands-free.
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