This traditional Korean dish, whose name means mixed rice, is made with warm white rice, sautéed vegetables, and gojuchang. Meat, mushrooms or a fried egg may also be added depending on who’s preparing it. Served with kimchi on the side, this version is our tribute to tradition.
2 Garlic cloves, chopped
2 TBS (30 ML) Sugar
4 TBS (60 ML) Soy sauce
2 TBS (30 ML) Rice vinegar
4 TBS (60 ML) Sesame oil
12 OZ (350 G) Sirloin steak, cut into thin slices
3.5 OZ (100 G) Shiitake mushrooms, sliced
3 Carrots, julienned
6 Bulbs bok choy, roughly chopped
2 TBS (30 ML) Gochujang
Salt and pepper to taste
2 CUPS (500 ML) Cooked jasmine rice
Sesame seeds, for service
Chopped scallions, for serving
Kimchi Baechu, for serving
In a large bowl, whisk together the garlic, sugar, soy sauce, rice vinegar, and 1 tbs (15 ml) of sesame oil, until the sugar dissolves. Marinate the steak slices in the mixture for 20 minutes.
Meanwhile, sauté the mushrooms over medium-high heat in 1 tbs (15 ml) of sesame oil for 3 minutes. Transfer to a plate. Repeat this step with the carrots and transfer them to the same plate, making sure not to mix them with the mushrooms. Sauté the bok choy in 1 tbs (15 ml) of sesame oil for 3 minutes and transfer to the same plate.
Sauté the marinated meat, still over medium-high heat, in the remaining sesame oil for 3 to 5 minutes. Meanwhile, pan-fry the eggs.
To serve, divide the rice among 4 bowls and add the mushrooms, carrots, bok choy, and meat. Top each bowl with a fried egg, sesame seeds, and scallions. Serve with the kimchis.