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3 cups rice
3.5 cups water
120 gm chopped beef (season with soy
sauce, black pepper, sliced green onion, minced garlic and sesame oil)
1 cucumber, cut in round shape (season
with salt, sesame oil and sesame oil)
1/2 carrot, cut into 4cm lengths (season
with salt and sesame oil)
100gm doraji bellflower root, shred
(season with salt, sesame oil and sesame seed)
50 gm bean sprouts (season with salt,
green onion, minced garlic, sesame oil and sesame seed)
1 lettuce leaf
3 shiitake mushrooms (soft, drain and
season with salt, sesame and oil)
1 egg per serving
Hot pepper paste
4 tbsp hot pepper paste
1 tbsp sugar
1 tbsp sesame seed
2 tsp sesame oil
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Method:
Wash rice, soak for 30 minutes and
drain. Put the rice in a cooker with water and bring them to a boil.
After 15 minutes, reduce the heat and simmer for another 5 minutes. Do
not lift the cover while cooking. Stir-fry the season beef in a pan
until cooked. Dish out. Heat 1 tsp sesame oil and stir-fry cucumber
quickly and dish out. Stir-fry carrot, bellflower roots and mushrooms
consecutively. Fry a bulls' eye egg for each person. Place the lettuce
leaf in a deep dish and put a bowl of rice on it. Arrange the prepared
ingredients attractively on the rice. Place the fried egg on top. Mix
the rice with hot pepper paste while dining.
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