Bowls for keeping each side dish in until serving
Sieve with running water OR bowl with ice water
Deep dinner plates or bowl-like dinner plates to serve the food in
Water, 1 tbsp (I use more so I can keep it in a bottle and pour it)
Minced beef, 75-100 gr per person
Soy sauce, 1 tbsp per person
Sesame oil, 1 tbsp per person
Sugar (brown), 1 tsp per person
Garlic (minced), 1/4 tsp per person
Daikon (asian radish), 50 - 75 gr per person
Spring/Green onion (chopped), 0.25 per person
Gochugaru / Korean chili flakes, 0.25 tsp per person
Korean fish sauce, 0.25 tsp per person
Sugar, 0.25 tsp per person
Garlic (minced), 1/16 tsp per person
Salt, 1/12 tsp per person
Spinach, 50-75 gr per person
Spring/Green onion (chopped), 0.25 per person
Garlic (minced), 1/16 tsp per person
Sesame seeds, 0.25 tsp per person
Sesame oil, 0.25 tbsp per person
Bean sprouts, 75-100 gr per person
Spring/Green onion (chopped), 0.25 per person
Garlic (minced), 1/16 tsp per person
Sesame seeds, 0.25 tsp per person
Sesame oil, 0.25 tbsp per person
Rice (sushi or basmati), 0.5 cup or 90 grams (uncooked) per person
Carrots (julienne'd), 30 gr per person
Mushrooms (Shiitake or whatever you like), 25 gr per person
Seasoned seaweed to serve
Cook the rice however you'd normally do it. Use a rice cooker or a pot on the stove, follow the package directions or do your own thing. I recommend sushi rice because the rice grains are thicker and shorter and stick together better, but to each their own.
When the rice is done, keep it warm and ready to serve.
Keep in a bowl, or store in a bottle if you plan on keeping the leftovers.
To a mixing bowl, add the meat and all sauce ingredients.
Marinate for 30 mins or for however long it takes to make all the veggie dishes.
Heat a pan over medium/high heat. Add cooking oil and cook the meat 3-5 mins until everything is cooked through.
Transfer to a clean bowl to wait until serving when using this pan for the eggs.
Rinse and peel the Radish and julienne it.
Add all the sauce ingredients into a bowl and mix them. Add the radish and mix.
Optional: let it sit for 30mins to an hour, to marinate it a bit.
Into a bowl, add the green onion, minced garlic, sea salt, sesame seeds and sesame oil.
Boil water in a cooking pot, more than you think you need (so it keeps cooking when adding the spinach).
Add 1 tsp salt, then the spinach. Cook the spinach for 30 seconds.
Remove the spinach from the pot, by draining the pot or with a perforated spoon / skimmer / "schuimspaan".
Cool the spinach down under running cold water with a sieve, or by dunking it into a bowl of ice water for a minute. Squeeze extra water out of the spinach.
If needed, chop the big chunk of spinach you now have into 2-3 pieces.
Add the spinach to the bowl with seasonings and mix (with your hands or a spoon).
Follow the recipe for the spinach, but now with the bean sprouts.
Rinse and peel the carrots and julienne them. Alternatively, buy julienne'd carrots.
To a hot pan, add some cooking oil and a bit of salt and cook the carrots for a minute or so over high heat. If they're getting soft, it's cooked through well enough.
Clean the mushrooms and slice them however thin you like.
To a hot pan, add some cooking oil and a bit of salt and add the mushrooms. If you want non-soggy mushrooms, cook them in small batches over high heat and resist messing with them until they've had time to develop a crispy crust on the underside, before flipping.
When cooking for a few people, you can make the eggs one at a time. When cooking for 4 or more I recommend make one giant fried egg and dividing or slicing it.
Sunny side up eggs with a liquid yolk is common, this way you can mix the egg yolk with your rice and veggies. However, make them to your own preference.
To each dinner plate or bowl, add rice in the middle.
Then add some of each of the side dishes (meat, spinach, bean sprouts, mushrooms, carrot) and the egg on top.
Drizzle the sauce over top or let everyone add the sauce themselves.
Serve with the seasoned seaweed.
To eat, mix everything together and enjoy!
All the garlic in this recipe can be left out, no substitution necessary.
I typically make the sauce 2 or 3x the recipe, because I like it spicy and saucy and I have room in my fridge for leftover sauce. When keeping it stored away airtight in the fridge this lasts a long time.
If you don't like a certain veggie or eat vegetarian you can simply omit that part of the recipe. It's tasty either way.
In that same vein, you can swap out dishes however you like. Most veggies you can put in the category "can be boiled/blanched" or "can be cooked". The meat here is minced meat but using steak and slicing that is tasty too. In restaurants I've eaten it with tofu (sliced really thin like omelet and fried, it seemed). Make an omelet or scrambled egg or even boiled eggs. Do what you want, it's your food.
