Sunday, 14 May 2017

Posted by Judie on Sunday, 14 May 2017
This is a delicious Korean rice dish which does take some time to prepare but its absolutely delicious. You can make it with meat or even leave it vegetarian, and add or remove any of the other ingredients as you wish. Note that the sauce is a bit spicy! Make sure to cook the ingredients in the sesame oil, as its flavour makes all the difference.



Ingredients:
Serves 4 

Rice:
  • 200g minced beef
  • 2 carrots, cut into matchsticks 
  • 2 zucchini, cut into matchsticks 
  • 1 cup bean sprouts 
  • 1 cup kimchi 
  • 2 cups fresh baby spinach 
  • 4 eggs
  • sesame oil (about 5 tsp)
  • 1 1/4 cup rice (I use vietnamese rice and steam it)
  • salt
  • pepper
Chilli Sauce:
  • 2 tbsp Gochujang chilli sauce 
  • 1 tsp sesame oil 
  • 2 tsp brown sugar 
  • 1 tsp Tamari or soy sauce
  • 1 1/2 tsp rice vinegar
Directions:
Start by cooking the rice according to packet instructions. To prepare chilli sauce mix all ingredients in a bowl and whisk with a fork until throughly mixed. 

Preheat a large dish in oven at 100 degrees Celsius. We will use this dish to keep the separate ingredients warm after cooking, whilst we cook the rest of the ingredients. 

Start by heating a teaspoon of sesame oil in a pan over medium high heat. Cook the beef mince until cooked through, and season with salt and pepper. Once done put in the dish in the warm oven. Repeat this process with the carrots, and cook for about 5 minutes until just tender, but still have a bit of bite to them. Put in the dish in the oven. Repeat with the zucchini, the bean sprouts, and the spinach until just wilted (cooking each ingredient separately).

Start cooking the eggs sunny side up. In the meantime divide the rice between 4 plates, shaping into a mound in the middle of the plate. Then share all the cooked ingredients, as well as the kimchi and about a tablespoon of the sauce, between the plates. Finally once the eggs are cooked, place on top of the rice. 

To eat just mix everything in, and enjoy!





Adapted from Original Recipe 1  and Original Recipe 2

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