This is a work in progress. I have never made this dish, but this is what I'm planning.
The initial recipe is based on Maangchi's recipe.
Ingredients
For four servings
| quantity |
|
ingredient |
|
step |
| 640 g |
|
cooked short-grain rice |
|
1 |
| 340 g |
|
soy bean sprouts, washed and drained |
|
1 |
| 240 g |
|
spinach blanched and washed with the excess water squeezed out by hand |
|
1 |
| 1 large |
|
carrot |
|
1 |
| 1 large |
|
red bell pepper |
|
1 |
| 1 large |
|
zucchini |
|
1 |
| 1 |
|
English cucumber |
|
1 |
| 3 to 4 |
|
spring onions, chopped |
|
1 |
| 225 g |
|
fresh lean cut of beef (fillet mignon, flank steak) |
|
1 |
| 110 g |
|
fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below) |
|
1 |
| 30 g |
|
dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours. |
|
1 |
| 4 |
|
eggs |
|
1 |
| salt |
|
|
vegetable oil |
|
1 |
|
|
toasted sesame oil |
|
1 |
|
|
toasted sesame seeds |
|
1 |
|
|
garlic |
|
1 |
|
|
soy sauce |
|
1 |
|
|
honey (or sugar) |
|
1 |
|
|
Korean hot pepper paste (gochujang) |
|
1 |
|
|
Preparation
Notes
These quantities seem enormous! A lot depends on how to convert from archaic units like “5
cups rice”. Based on this page it could be between 125 g and 200 g. But a whole cucumber. And
is fernbrake really
the bracken that grows in our house
forest?
