Korean-Style Topped Rice Bowl
A vibrant, beautifully patterned Korean-style rice dish featuring a steamed rice base topped with a variety of chilled mixed vegetables and shredded beef.
Ingredients
Cooked white rice
2000 g
Bean sprouts (mung bean or soybean sprouts, rootless, washed)
300 g
Cucumber (washed, sanitized, cut into thin strips)
300 g
Carrot (washed, peeled, cut into thin strips for cold dish)
300 g
Celery (picked, washed, blanched in boiling water, cut into thin strips)
200 g
Cooked shredded beef
1000 g
Eggs (separate egg whites and yolks, fry each into a crepe)
5
Sesame seeds (roasted)
100 g
Nori (roasted until crisp in a pan, crushed into powder)
100 g
Chopped scallion
50 g
Sesame oil (50g used for tossing bean sprouts)
100 g
Instructions
1
Prepare bean sprouts
Remove roots from bean sprouts, wash and drain thoroughly, blanch in boiling water, transfer to cold water to drain excess water, cut into sections, add cooked shredded beef, sesame seeds, and 50g sesame oil, mix well to make a cold salad.
2
Prepare cucumber
Wash and sanitize cucumber, cut into thin strips, toss for cold serving.
3
Prepare celery
Pick, wash, and blanch celery in boiling water, then cut into thin strips to make a cold salad.
4
Prepare eggs
Separate egg whites and yolks, fry each into a crepe, cut half of the crepes into diamond shapes and the other half into thin strips.
5
Prepare nori
Roast nori in a pan until crisp, remove from pan and crush into fine powder.
6
Prepare carrot
Wash, peel, and cut carrot into thin strips for cold serving.
7
Assemble and plate
Place cooked white rice in a bowl, mounding it slightly higher in the center. Arrange all prepared vegetable and topping ingredients by color in order, neatly placing them in a beautiful pattern on top of the rice. Sprinkle with chopped scallion and drizzle with sesame oil.
8
Serving
Serve with kimchi and Korean soybean paste soup when eating.
