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.
- Active time: 20 mins
- Total time: 3h15
- 2 cloves garlic, 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
- 4 eggs
- salt and pepper, to taste
- 2 cups (500 ml) cooked jasmine rice
- sesame seeds, for serving
- chopped scallions, for serving
- kimchi baechu, for serving
- kimchi kkakdugi, 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.