Rice crisped in a hot stone bowl, topped with sautéed vegetables, gochujang beef and a raw egg yolk, then mixed at the table with a sweet and spicy gochujang sauce.

Ingredients

For the bowl

• Rice, cooked
• ½ lb ground beef
• 1 Tbsp gochujang
• Carrot, julienned
• Zucchini, sliced and quartered
• Shiitake mushrooms, sliced
• Spinach
• Bean sprouts
• 1 egg yolk
• Cooking oil

For the sauce

• 2 Tbsp gochujang
• 1 Tbsp soy sauce
• 1 Tbsp apple cider vinegar
• 1 tsp honey
• 1 clove garlic, minced
• A splash of sesame oil
• Sesame seeds, for topping

Instructions

1. Cook the rice and set it aside.
2. Sauté the carrot, zucchini and shiitake in a pan with a splash of oil. Keep each vegetable separate for plating.
3. Lightly blanch the bean sprouts and spinach, keeping them separate too.
4. Brown the ground beef in a pan, stir in 1 Tbsp gochujang and set aside.
5. Stir the sauce ingredients together in a small bowl.
6. Heat the stone bowl on the stovetop with a splash of oil. Add the rice and press it down so the bottom gets crispy.
7. Arrange the vegetables around the bowl and the beef in the center. Top with sesame seeds and the egg yolk, drizzle with sauce, and mix everything together at the table.

Notes & substitutions

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