This Korean classic is meant to be rustic, served in a sizzling hot stone pot and topped with a runny egg yolk to bring it all together with a rich sauce.
- vegetable oil, to fry
- 1 carrot, finely sliced
- minced garlic
- sesame oil (optional)
- 1 zucchini, finely sliced
- chilli powder, to taste
- 50 g spinach
- handful of shiitake mushroom, sliced
- 1 egg
- 1 cup cooked black rice
- 1 cucumber, finely sliced
- 150 g beef, marinated in bulgogi sauce, cooked
- 50 g pickled cabbage
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- pinch of sesame seeds
- 1 tbsp gochujang (red chilli paste)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a little oil in a medium frying pan on medium-high heat. Cook carrot with a little garlic, sesame oil (if you like) salt and pepper for 2–3 minutes, or until softened. Transfer to a bowl. Repeat with zucchini, adding a little chilli powder to taste. Add to bowl. Repeat with spinach. Add to bowl. Repeat with mushroom, and add to bowl.
- Separate egg yolk from egg white. Cook the egg white in pan for 2–3 minutes, or until cooked through. Slice up and add to vegetables.
- Place rice in an insulated, sizzling hot stone pot. Add enough vegetables and cucumber for a single serving, beef and cabbage. Place raw egg yolk on top.
- Combine sesame oil and soy sauce and drizzle over top. Garnish with sesame seeds and a spoonful of gochujang. Mix together and serve.