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.






Skill level

Average: 2.5 (4 votes)


  • 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)

Cook's notes

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.


  1. 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.
  2. 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.
  3. 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.
  4. Combine sesame oil and soy sauce and drizzle over top. Garnish with sesame seeds and a spoonful of gochujang. Mix together and serve.


This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.