1 tablespoon roasted sesame oil
5 cups (641 grams) cooked white rice
3 tablespoons gochujang
2 1/2 tablespoons mirin
2 teaspoons sesame seeds
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon thinly sliced scallions or spring onions
3 tablespoons soy sauce
2 tablespoons mirin, plus extra for deglazing pan as needed
1 tablespoon sesame oil
2 cloves garlic, grated
1 teaspoon grated ginger
1 teaspoon crushed roasted sesame seeds
3 tablespoons vegetable oil
1 cup (2 ounces or 57 grams) bean sprouts, with yellow heads
1 cup (76 grams) julienned carrots (1 medium carrot)
1/2 medium zucchini or courgettes, thinly sliced on the bias (8 grams sliced or 1/2 cup sliced)
1 cup (67 grams) snow peas, trimmed and pods split open in half (butterflied)
6 cups (300 grams) baby spinach leaves
4 ounces (94 grams) shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices (2 cups)
3 1/2 ounces (100 grams) ground/minced beef
2 teaspoons sugar
1/2 cup (100 grams) kimchi, snipped into 1-inch (3-centimeter) pieces
3 egg yolks
Black sesame seeds
Micro cress (optional)
Cook in a pot, like paella. The sauteing in this dish is very quick so be sure you have all the toppings ready before you start cooking.
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