Ingredients
- 450 g non-glutinous rice
- 300 g zucchini, 2 g salt
- 200 g peeled doraji (bellflower roots, or substitute thinly sliced daikon radish), 4 g salt
- 120 g beef (skirt or flank steak), 200 g rehydrated fern (gosari)
- 2 eggs
- 3 g dasima (fried dried kelp, optional), 26 g (2 tbsp) vegetable oil
For the gochujang chili paste: 5 tbsp gochujang chili paste, 20 g ground beef, 2 tbsp minced spring onions, 1 tbsp minced garlic, 90 g (6 tbsp) water, 18 g (1 ½ tbsp) sugar, 1 ½ tbsp sesame oil.
For the seasoning sauce: 1 tbsp soy sauce, ½ tbsp sugar, 2 tbsp chopped spring onions, 1 tbsp minced garlic, 1 tbsp sesame seeds, ground pepper to taste, 1 tbsp sesame oil.
Preparation
- Wash the rice, soak in water for 30 minutes, then drain for 10 minutes.
- Cut zucchini into 5-6 cm lengths, then 0.3 cm thick slices. Salt and let sit for 10 minutes, then pat dry with a clean cloth.
- Cut doraji into 5-6 cm lengths and 0.3 cm thick strips. Salt, knead by hand, brine 10 minutes, rinse, and dry.
- Slice beef into 6 cm long, 0.3 cm thick strips. Cut rehydrated fern into 5 cm pieces. Marinate both in the seasoning sauce.
- Fry eggs sunny-side up for garnish, then slice into 5 cm long, 0.3 cm thick strips.
Cooking Instructions
- In a heavy pot, add rice and 600 g water. Bring to a boil over high heat for 4 minutes, then boil another 4 minutes. Reduce to low, cook 3 minutes until water absorbs, then simmer covered for 10 minutes.
- Heat oiled pan over high heat, sauté zucchini 30 seconds, then spread out to cool.
- In oiled pan over medium heat, sauté doraji for 5 minutes.
- Sauté marinated beef and fern over medium heat for 3 minutes.
- Heat oil in pan, fry dasima 10 seconds over medium heat, then break into pieces.
- In a pot over medium heat, sauté ground beef, spring onions, garlic, and half the sesame oil for 2 minutes. Add gochujang, sugar, remaining sesame oil; cook 5 minutes. Add water, simmer 3 minutes to make 167 g paste.
- Assemble: Serve hot rice topped with veggies, beef, fern, egg strips, dasima, and gochujang paste. Mix at the table for the best flavors.
