– 450 g non-glutinous rice
– 300g zucchini, 2g salt
– 200 g peeled doraji (roots of platycodon also called bellflower. Replaceable with thinly sliced white radishes), 4g salt
– 120g of beef (panties), 200g of fern (Korean:gosari) swollen by soaking in water
– 2 eggs
– 3 g of dasima (fried dried seaweed, optional), 26g (2 tbsp) of table oil
For the sautéed chilli paste:5 tbsp chilli paste, 20g ground beef, 2 tbsp minced spring onion, 1 tbsp minced garlic, 90g (6 tbsp) water , 18g (1/2 C to S) of sugar, 1 ½ C to S of sesame oil.
For the seasoning sauce:1 Tbsp soy sauce, 1/2 Tbsp sugar, 2 Tbsp chopped spring onion, 1 Tbsp minced garlic, 1 Tbsp sesame mussel, pepper ground, 1 Tbsp sesame oil
1/ Wash the rice, let it swell in water for 30 min. and let it drain for 10 min.
2/ Cut the zucchini into pieces 5 to 6 cm long that you will cut into slices 0.3 cm thick, let it brine for 10 min. with salt and wipe off the moisture with a cotton cloth.
3/ Cut the bellflowers into pieces 5 to 6 cm long and 0.3 cm thick, salt and knead with your hands, let everything brine for about 10 min. then rinse and dry.
4/ Cut the meat into strips 6 cm long and 0.3 cm thick. Wash the fern and cut it into 5 cm long pieces. Decorate the meat and the fern with the seasoning sauce.
5/ Fry an egg that you will use as a garnish and cut it into strips 5 cm long and 0.3 cm thick.
1/ Pour the rice into a casserole dish with 600 g of water and heat for 4 minutes over high heat. When the water comes to a boil, boil for another 4 minutes, then lower the heat and boil again for 3 minutes. When the rice has absorbed the water well, lower the heat and cook for another 10 minutes.
2/ Heat an oiled frying pan. Sauté the zucchini pieces for 30 sec over high heat, then spread them out and let them cool.
3/ Heat an oiled frying pan on which you will sauté the bellflowers for 5 min on a medium heat.
4/ Then sauté the meat and the fern for 3 minutes over medium heat.
5/ Pour oil on a frying pan and fry the dasima for 10 seconds over medium heat, then break it into thick pieces.
6/ Put the ground beef, the spring onion, the garlic and half the sesame oil in a casserole dish and sauté for 2 minutes over medium heat. Add chili paste, sugar and sesame oil and sauté for 5 minutes. Pour in the water and sauté for another 3 minutes to obtain the sautéed chilli paste (167 g).
7/ Serve the rice with the prepared food and place sautéed chili paste on top.
