About the Recipe
This is often considered one dish, but it technically just means mixed rice. It is usually a way of eating leftovers in a new way and therefore the variations are endless. The most interesting variation I had was one with seaweed in southern South Korea where that is one of the iconic ‘vegetables’.
This recipe therefore is just my way of having this traditional dish and has my own spin on it.
This is a very easy way to meal prep too.
Ingredients
Beansprouts
300g beansprouts
1 tablespoon sesame oil
1 tablespoon light soy sauce
Spinach
Handful of spinach (either blanched or microwaved, if fresh or frozen respectively - strained in both instances)
Pinch of salt (you can substitute with soy sauce but I think the salt works better with this)
1 tablespoon sesame oil
Beef
100g beef mince
1 tablespoon both light and dark soy sauce
1 tablespoon sesame oil
2-3 cloves garlic, minced/ground/roughly chopped
Carrots
3 carrots, chopped however you like
Mushrooms
200g mushrooms of your choice
1 cup water
2 tablespoons dark soy sauce (I think it compliments the aesthetic of the mushrooms nicely but you can substitute with light soy sauce)
Courgettes (not included in photo)
1-2 courgettes, sliced relatively thinly (ie don’t try to make it as thin as you can but try to maintain relatively even, thin-ish slices)
Pinch of salt
1 tablespoon fish sauce (ideally Korean shrimp paste but this is not widely available, but if you have the shrimp paste then don’t add any soy sauce as this provides salt)
1 tablespoon soy sauce (either light or dark)
1 tablespoon sesame oil
Garnish
1 tablespoon sesame oil (this is why a lot of the other bits don’t have too much sesame oil)
2 tablespoons gochujang (more/less depending on personal preference)
1 spring onion, thinly sliced
1 teaspoon (ish) sesame seeds
1 fried egg
Preparation
For all your vegetables: fry with the sauce until they are cooked to your desired liking. For me, this means around 1 minute on the carrots and beansprouts, 2 minutes on the courgettes, a bit longer for the mushrooms, etc. With the mushrooms I suggest you try cook them in water until they are mostly done as this prevents them from absorbing too much oil.
For your beef: fry your garlic for around 1 minute (there should not be too much colour change as it will continue cooking with the meat) then add your beef and sauce and mush such that it cooks into little balls rather than one ‘visibly extruded’ lump.
To serve: top warm rice with all the ingredients and a fried egg and some gochujang. Sprinkle sesame seeds and fresh thinly sliced spring onions then mix all together.
To meal prep:
Store all your vegetables and meat in small airtight containers. (you can get away with storing some of them together especially if the ingredients are similar but I would avoid doing that if you can.) With the rice what you can do is cook 2 portions of rice then place one of those in the fridge and microwave the next day OR if you want it to last slightly longer, you can freeze it and it should last a week. (Avoid making it last longer than that as it will get freezer burn and this leaves a nasty texture - although it would still be edible)