This Korean classic is super tasty and nutritious!
- 1 cup short-grain rice
- 1 medium zucchini, julienned
- 1 cup thinly sliced shiitake mushrooms
- 1 cup bean sprouts
- 1 cup packed spinach leaves
- 1 cup daikon radish, peeled and julienned
- ¼ cup peeled and julienned carrot, in 2-inch lengths
- ¼ cup kimchi
- 3½ tsp sesame oil
- 1 tbsp minced garlic
- ½ tsp sugar, plus a pinch
- 2 tsp toasted sesame seeds, plus a pinch
- 1 tbsp soy sauce
- 1 tbsp dried chilli flakes
- 1 tbsp vegetable oil
- Korean red chilli sauce (gochujang) or other hot sauce to taste
How to make:
- Cook the rice according to the instructions on the packet.
- While the rice is cooking, place a pot of water over high heat and bring to boil.
- While you’re waiting for the water to boil, place the zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes. Rinse and pat dry with paper towels.
- Place a medium pan over medium heat and add 1 teaspoon sesame oil and ½ tablespoon garlic. Add the zucchini, a pinch of sugar, and 1 teaspoon of sesame seeds. Sauté for 2 minutes, then transfer to a plate and set aside.
- Wipe out the pan and return to medium heat. Add 1 teaspoon of sesame oil and the remaining garlic. Add the shiitakes, a pinch of salt, and the soy sauce. Sauté 2 minutes, then transfer to a plate and set aside.
- Place the bean sprouts into the boiling water until wilted, about 20 seconds. Using a slotted spoon, transfer to a colander to drain. Place the sprouts in a bowl, and add ½ teaspoon sesame oil, a pinch of salt, and sprinkle with sesame seeds then set aside.
- Add the spinach to the pot of boiling water, and blanch until it wilts and turns bright green, about 30 seconds. Drain in a colander and rinse well with cold water until chilled, then drain and squeeze out excess water. Transfer to a bowl and add ¼ teaspoon salt, ½ teaspoon sesame oil, and 1 teaspoon of sesame seeds. Mix well and set aside.
- Place the daikon in a bowl, and add the chilli flakes, ½ teaspoon sugar, ½ teaspoon sesame oil, and a pinch of salt. Mix well and set aside.
- Place a 9-inch well-seasoned cast-iron or non-stick pan over medium heat. Add 1 teaspoon vegetable oil and heat until shimmering. Add 1 cup cooked rice and flatten it to form a pancake covering the bottom of the pan, about ⅓ inch thick. Cook until it is crisp and golden on the underside, about 5 minutes. Use a large spatula to flip it over, and cook again until crisp, another 5 minutes.
- Break the crusty rice into several pieces. Add the remaining rice. Arrange the vegetables on top in wedge-shaped piles (like pizza slices), topping with the kimchi and julienned carrot. Cook, uncovered, until well heated through, 10 to 15 minutes. Bring the skillet to the table and drizzle with chilli sauce to taste. Serve immediately.