Update my dinner status, I'm making this tonight.
21 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 cups Short-grain rice (white or brown, cooked)
- 6 Eggs fried
- Sigumchi Namul (Big Oven recipe #165012)
- Mung-bean Sprouts Seasoned with Sesame Oil (Big Oven Recipe 166140)
- Korean-Style Cucumber Salad (Big Oven recipe 104346)
- Bulgolgi (Big Oven recipe 160319) (OPTIONAL)
- 4 tablespoons Kochu chang
- 2 teaspoons Sugar
- 2 teaspoons Sesame oil
- 1 teaspoon Sesame seeds crushed and roasted
Preparation
Divide rice among six large bowls, about 8 inches in diameter and 2.5 inches deep, heaping it in the center in the shape of a mound. Put a fried egg on top of each mound of rice. Radiating down from it, in somewhat triangular segments, arrange a serviing of each of the vegetable dishes (and a serving of the bulgolgi, if you are making the meat version).
For the sauce, mix the kochu chang, sugar, sesame oil and sesame seeds, and serve on the side.
To eat, add the sauce as desired (it's spicy) and mix everything together. Eat! Yum!
