Alright, alright – the learning continues. This one was definitely a group effort because we were starved & ready for a food coma. Also, I make no promises that these directions are 100%, but they’re sorta close. I’m going to do that maddening thing in recipes where they say add this “to taste” and not use measurements.
- 3 – 7 Carrots
- 3 Zucchinis
- 1-2 Daikon Radish
- 1 bag of Bean Sprouts
- 1/2lb Ground Beef
- 1 Egg (per serving, or more if you like)
- 1/2C Rice (per serving)
- Minced Garlic
- Soy Sauce
- Sesame Oil
- Veg Oil or EVOO
- White Vinegar
- Seaweed (for topping)
- Rinse rice a few time in cold water – usually until the run-off is mostly clear to remove excess starches + bad karma. Set to cook in rice cooker.
- Peel and julienne carrots. Mix carrots with about a teaspoon of salt – this helps remove excess water and bring out flavor. Set aside. Repeat with zucchinis.
- Use a mandolin to slice daikon radishes. Mix with salt, sugar, and white vinegar to taste. Set aside.
- Rinse bean sprouts + bring a pot of water to boil. Once water is boiling, add bean sprouts + blanche ’em (about 5-10 mins). Transfer bean sprouts to a mixing bowl and add soy sauce, sesame seed oil, and minced garlic to taste. Set aside.
- Time to cook the carrots! Warm a skillet with veg oil/EVOO and add carrots. Add a sprinkle of sugar and cook until tender. Set aside.
- Use same skillet, add oil, and cook zucchini. Add a little sugar and sesame oil. Set aside
- Use same skillet, fry up an egg. It can be sunny side up or over easy – your preference.
- Use same skillet and cook ground beef. Add soy sauce and sugar.
- Hurray – you’ve got all your fixings prepared, it’s time to feast! If you’re feeling fancy you can use a smaller bowl as a rice-mold. Make neat, separate pile of each veggie and meat around your rice mound. Add a spoonful of gochujang and top with an egg. Take a photo because now you’re going mix it all together to eat!