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Mixed Rice Bowl


Mixed Rice Bowl Recipe

Ingredients:
  • 1 pound sliced rib eye (or boolgogi beef)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • About ½ teaspoon black pepper (optional)
  • 2 bundles of spinach, trimmed and thoroughly washed
  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • 10 shiitake mushrooms, sliced
  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • Water
  • 1 pound soybean sprouts (see Notes), washed and trimmed, if desired
  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • 2 medium Korean zucchinis, Korean julienned or che cut
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • ½ pound fern bracken (see Notes)
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 medium carrots, Korean julienned or che cut
  • ½ teaspoon salt
  • 5 cups of short grain rice, cooked
  • 5 eggs, fried sunny side up
  • 5 sprigs crown daisy leaves (soot)
  • Seasoned Chili Paste (optional) or sesame oil and soy sauce, to taste
Directions:
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