I love this Korean dish just for the name alone.
It is another wonderfully simple bowl full of rice, vegetables and meat. Everyone determines the quantities for themselves and you also determine how spicy it will be by adding more or less Gochujang (Korean hot pepper paste).
Dish for 4 people.
Ingredients:
Pandan rice
350 g minced meat
1 package of bacon cubes
Sesame oil
40 g brown (bastard) sugar
20 ml soy sauce
3 cloves of garlic
½ tsp chili flakes
Fresh ginger (grated, about 1 tsp)
1 winter carrot
½ cucumber
Spring onion (2 to 3 stems)
1 container of shiitake mushrooms
100 g chestnut mushrooms
125 grams of bean sprouts
4 eggs
Gochujang at your discretion
Preparation:
Cook the rice as directed.
Cut cucumber and carrot into julienne. Cut the spring onion into narrow rings. Place the carrot, cucumber and spring onion in separate containers and set aside.
Clean the shiitakes and chestnut mushrooms and cut them into strips/slices.
Heat a wok and add a little sesame oil. Fry the minced meat here. When it starts to brown, add the bacon cubes and fry it together for a while.
Make a sauce from the soy sauce, brown sugar, pressed garlic, chili flakes and grated ginger. Add this to the meat and let it reduce over high heat.
As soon as this is ready, put this in a container and set aside (I usually keep it warm in the oven).
Heat some sesame oil in the wok again and stir-fry the mushrooms in it. This can also be done in a separate container.
After this, quickly fry the bean sprouts in a little sesame oil.
Now you can soft-fry 4 eggs in the same wok, but I prefer to use a flat pan. The egg yolk should be really thin and the egg white on the edge of set.
Your rice is now ready, so you can drain it.
I put all the bowls on the table and let everyone help themselves, but you can also prepare the bowls in the kitchen. As it should actually be.
Don’t forget to top it with Gochujang. This one really completes it. And then stir everything together well and eat.
Enjoy your meal.
