Korean 'mixed rice'. The ultimate beautiful bowl meal created by our Chef/Culinary Coordinator Ran.

Rinse the rice in a sieve until the water runs clear. Place the rice in a medium sized pot and cover with water. Bring to a boil, reduce to simmer and cover with a lid. Allow to cook on low heat until rice is just tender, about 20 minutes.
In a medium sized non-stick skillet heat half of the olive oil. Whisk the eggs together with milk and soy sauce, then pour into the skillet. Tilt the pan so the egg covers the bottom of the pan, like you are making a crepe. Cook until the bottom is slightly coloured then flip the omelet and cook on the other side.
Turn the cooked omelet onto a cutting board, cut in half. Stack the two halves together and slice into strips.
In the same skillet, heat the remaining olive oil. Add the shiitake mushrooms and sauté until soft.
Once the rice is cooked, arrange all the vegetables, omelet and kimchi over top. Sprinkle with sesame seeds and serve with gochujang on the side.
At the table, each person can serve themselves a portion of rice and whatever they like from the platter, then add gochujang to taste, stir, and enjoy.
— View all recipes —
Ingredients
Directions
Rinse the rice in a sieve until the water runs clear. Place the rice in a medium sized pot and cover with water. Bring to a boil, reduce to simmer and cover with a lid. Allow to cook on low heat until rice is just tender, about 20 minutes.
In a medium sized non-stick skillet heat half of the olive oil. Whisk the eggs together with milk and soy sauce, then pour into the skillet. Tilt the pan so the egg covers the bottom of the pan, like you are making a crepe. Cook until the bottom is slightly coloured then flip the omelet and cook on the other side.
Turn the cooked omelet onto a cutting board, cut in half. Stack the two halves together and slice into strips.
In the same skillet, heat the remaining olive oil. Add the shiitake mushrooms and sauté until soft.
Once the rice is cooked, arrange all the vegetables, omelet and kimchi over top. Sprinkle with sesame seeds and serve with gochujang on the side.
At the table, each person can serve themselves a portion of rice and whatever they like from the platter, then add gochujang to taste, stir, and enjoy.
Recent Comments