ingredients
1 1/2 cups of water
3/4 cup of cateto rice
2 tablespoons of sesame oil
1 tablespoon of gochu jan (Korean chili paste) or chili flakes
1 tablespoon of toasted sesame seeds
1 fried egg with a firm yolk
1 bunch of green scallions, chopped
Accompaniments
(use at least four)
2 cups of cooked spinach leaves, drained and chopped
1 cup of lightly cooked turnip, cut into strips
1/2 cup of lightly cooked bean sprouts, drained and chopped
100g of crispy fried tempeh, cut into thin strips
4 large lettuce leaves, chopped
1 small Japanese cucumber, sliced
1 medium onion, sliced
1 small carrot, grated
1 small Japanese pepper, cut into small pieces
ingredients
1 1/2 cups of water
3/4 cup of cateto rice
2 tablespoons of sesame oil
1 tablespoon of gochu jan (Korean chili paste) or chili flakes
1 tablespoon of toasted sesame seeds
1 fried egg with a firm yolk
1 bunch of green scallions, chopped
Accompaniments
(use at least four)
2 cups of cooked spinach leaves, drained and chopped
1 cup of lightly cooked turnip, cut into strips
1/2 cup of lightly cooked bean sprouts, drained and chopped
100g of crispy fried tempeh, cut into thin strips
4 large lettuce leaves, chopped
1 small Japanese cucumber, sliced
1 medium onion, sliced
1 small carrot, grated
1 small Japanese pepper, cut into small pieces
1
In a medium saucepan, combine the rice and water and bring to a boil
2
Reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender
3
Remove from heat and let sit for 5 minutes
4
In a large serving dish, place the hot rice
Choose at least four of the accompaniments and add them to the rice
Mix well, drizzle with sesame oil, sprinkle with toasted sesame seeds, and top with the fried egg
5
Serve the remaining accompaniments in small bowls, allowing each guest to choose their own combination
Garnish with chopped green scallions.
