A traditional Korean dish from ” The Art of the Larder” by Claire Thomson.You can leave out the meat if you prefer.
Ingredients
- 5 teaspoons vegetable oil
- 250 g beansprouts
- salt
- 150 g green or white cabbage shredded
- 2 large carrots peeled and very thinly sliced lengthways
- 300 g mushrooms stemmed and thinly sliced
- 3 garlic cloves finely chopped
- 400 g beef or pork mince optional
- 5 cm fresh ginger very finely chopped
- 1 garlic cloves very finely chopped
- 650 g short grain brown rice cooked as per packet instructions, warm
- To serve:
- 1/2 bunch spring onions thinly sliced, for garnish
- 3 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 4 fried eggs (optional)
- kimchi
- gochujang or chilli oil or srirachi
- cucumber batons
- or sriracha
- cucumber batons
Servings:
Instructions
- Preheat a wok on a high heat and warm 1 tablespoon of the oil. Add the beansprouts and cook for 1 minute, until just wilted. Season lightly with salt, then transfer to a bowl and wipe out the wok with some kitchen paper.
- Repeat with the cabbage, cooking it for 2–3 minutes. Season lightly with salt and reserve in a bowl or on a plate. Use a little more oil as needed throughout this process.Repeat with the carrots and reserve.
- Finally repeat with the mushrooms, adding the garlic and cooking until the mushrooms have released all their liquid, then continue to cook until the mushrooms are dry. Transfer to a bowl or plate.
- If you want to include the fried meat, fry the mince in a little oil in the hot wok (like the vegetables), along with the very finely chopped fresh ginger and garlic. Cook until any liquid evaporates. Reserve in a bowl.
- Wipe out the wok and reheat with the remaining oil until hot, then add the cooked warm rice and gently press it down with a spatula. Cook over a moderate heat, without stirring, until the rice is crisp beneath – this should take about 3–4 minutes.
- Give it a quick stir through and leave to fry for 1 or 2 minutes more before removing from the heat. Turn the rice out on to a large plate and serve at the table with as many additional dishes as you can muster.
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