This dish is a bowl of rice topped with beef and sprouts served with marinade. Rich in various nutrients and vitamins, this dish features a variety of sprouts, which are known to be good for digestion.
Ingredients (serve 4)
4 cups cooked black rice (2 lb, 920g) (2 cups short-grain rice, ½ cup black rice), 4 oz (120g) sprout vegetables, 7 oz (200g) acorn jelly salt as needed, 1 tablespoon sesame oil
Cho-gochu-jang (Red chili pepper paste with vinegar) 6 tablespoons gochu-jang (red chili pepper paste), 2 tablespoons sugar, 2 tablespoons corn syrup, 3 tablespoons white vinegar, 1 teaspoon ginger juice, 4 tablespoons sesame oil, 2 tablespoons toasted sesame seeds
1. Soak the short grain rice and black rice in cold water for 30 minutes and drain. In a medium covered saucepan, add 3 cups of water and the rice and bring to boil over high heat. When it boils, reduce the heat to medium-low. Simmer for 20 minutes. When the rice is tender but firm, reduce the heat to very low and cook for 5 more minutes. Remove the pot from the heat and gently stir the rice with a wooden spoon.
2. Wash the sprout vegetables in cold water and drain.
3. Cut the acorn jelly into ½-inch (1-cm) thickness sticks. Season the acorn jelly sticks with salt and sesame oil.
4. In a medium bowl, add all the ingredients of cho-gochu-jang and mix well.
1. Place a scoop of cooked rice in the individual plate and place the acorn jelly over the rice.
2. Garnish with the sprout vegetables and place the cho-gochu-jang on top.