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- Cuisine: Korean
- Serves 4
This is the most delicious mix of beef, rice and slivered vegetables which have been blanched and dressed with sesame oil and soy sauce for extra flavour, all cooked in a stone bowl to make the rice at the sides of the bowl golden and crispy. To eat, mix the whole egg and pepper paste through and eat – with a spoon.
Ingredients
2 small carrots
1 small white radish
2 small zucchini
1 bunch spinach
1 bunch yellow bean sprouts
1 cup of dried mushrooms
400g scotch fillet beef
4 eggs, yolk only
Korean chilli paste*
3 cloves garlic, crushed
4 tbsp sesame oil
Soy sauce
Salt and pepper
4 cups hot cooked white rice (short grain)* (see method at Step 1)
4 dol sot stone bowls*
* All these items are readily available at any Korean grocery store.
Preparation
Wash and drain rice with cold water three times. Put into saucepan and place your right hand on top of the rice. Fill with cold water until the water just covers the top of your hand. Place on stove with lid on and on high heat leave for approx 20 minutes.
Slice scotch fillet into thin slices no more than 5cm long and combine with soy sauce, pepper, some of the sesame oil, garlic and a pinch of sugar. Stir fry until beef is golden brown. Remove from stove and allow to rest.
Soak the dried mushrooms in water until they become soft. Slice thinly and mix with sesame oil, soy sauce, garlic and pepper.
Cut the carrots, radish and zucchini into matchstick sized slices. Heat sesame oil in a large pan and sauté the carrots with a teaspoon of garlic and a pinch of salt and pepper, remove from pan and place carrots into a bowl. Repeat the above process with the radish and zucchini as well. Set aside.
Bring water to the boil and blanch spinach for approx 15 seconds, repeat with the yellow bean sprouts. Combine with salt, crushed garlic and sesame oil. Set aside.
Pour a teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chilli paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl
Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.
Korean Restaurants
Displaying 10 of 31 Korean Restaurants.
| Restaurant | Suburb | |
| 1. | Arirang | Perth |
| 2. | Mapo Korean Restaurant | Adelaide |
| 3. | 7 & 7 | Carnegie |
| 4. | Mukunghwa | Glebe |
| 5. | Se Joung | Campsie |
| 6. | Great River Korean Barbecue | Adelaide |
| 7. | Korean Seoul | Melbourne |
| 8. | Korea Palace | Melbourne |
| 9. | Kimchi Grandma | Carnegie |
| 10. | JJ Jackson | Brisbane |
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