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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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Korean comfort food! This is so wonderfully satisfying! I just had this dish for the 1st time yesterday on my annual trip to the Jane Cafe in Mineola, NY. It's served in a piping hot stone or cast iron dish. Ingredients:
12 oz bean sprouts |
1/4 c sliced white scallions |
1/2 c sugar |
2 t sugar |
12 oz carrots, julienned |
1 c soy sauce |
1 t water |
sesame oil, to taste |
1/4 c garlic, minced |
6-8 eggs |
1 t mild oil for stir-frying |
12 oz cucumbers, julienned |
6 c cooked rice |
3 t sesame seeds, toasted |
salt & pepper to taste |
1/4 - 1 c red chili bean paste (kochujang) |
1/2 pound chicken breasts |
1 pound top round steak |
Directions:
1. Make a marinade by combining the soy sauce, scallion, garlic, sesame seeds, 1/2 cup sugar, and salt & pepper to taste.
2. Cut the chicken and beef into small pieces.
3. Marinate the meat & chicken in the marinade at least 2 hours in the refrigerator.
4. Sprinkle the carrots and cucumbers with salt, set aside for 5 minutes to draw some water out of them. Rinse and dry.
5. Stir fry the carrots, cucumbers and bean sprouts briefly. Set aside.
6. Stir fry the chicken and beef until done.
7. Combine the red chili bean paste, 2 T sugar, 1 T water and sesame oil to taste in a small pan. Bring to a boil, stirring, then reduce heat and cook 3-5 minutes.
8. Fry the eggs over-easy or over medium, to your taste.
9. Arrange a mound of rice in the middle of each serving dish. Ideally, this would be a piping hot stone or cast iron bowl, alternative any deep sided vessel will do.
10. Arrange the vegetables and meat around the rice.
11. Top each serving with an egg.
12. Place a bit of the Kochujang sauce on a small plate or bowl for each diner.
13. To eat, all the ingredients are thoroughly mixed together at the table, with each person adding the Kochujang sauce to his or her own taste.
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