This is a Korean dish. Specialty is that each vegetable is cooked and seasoned separately. There is rice in the middle and an egg on top of the rice. You add the sauce when you are eating it. There is meat in the picture but we didn't really like the meat in this dish so I did not include it in the recipe.
Mushroom: Wash, cut and saute in 1 tablespoon sesame oil for 1-2 minutes with 1 teaspoon soy sauce
Bean Sprouts: Boil in salted water for 3 minutes. Drain and rinse with cold water. Add salt, pepper, sesame oil, garlic and sesame seeds
Fresh Spinach: Wash and boil until wilted. Drain and run cold water through it. Sqeueze water out and slice in 3 inch. Add some green onions, garlic, salt and pepper
Carrots: Slice very thin. Saute in sesame oil. Salt and pepper
Cucumber: Wash and slice thinly. No cooking. Salt
Zucchini: Wash and thinly slice. Saute in sesame oil, add garlic and salt.
Rice: Basmati rice or sticky rice. Cook as per package instructions.
Sauce
4 tablespoons pepper paste
2 tablespoon sesame oil
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon water
2 teaspoon vinegar
2 teaspoon minced garlic
1 table spoon sesame seeds
- Prepare each of the items as outlined above
- On a plate arrange all the vegetables around, rice in the middle, egg on the rice
- Serve the sauce and sesame seeds on the side for the top
