3 cups uncooked glutinous (sticky) white rice, rinsed
6 1/2 cups water
4 dried shiitake mushrooms
1 pound fresh spinach, washed and chopped
12 ounces cucumber, julienned
12 ounces carrots, julienned
8 ounces fresh bean sprouts
6 sheets nori, crumbled
6 tablespoons sesame oil
1/4 cup chili bean paste (Kochujang)
marinade for the beef. Combine the soy sauce, sugars, garlic, green
onions, sesame seeds in a large bowl; add the sliced beef strips to the
marinade, and season with salt and pepper. Cover, and refrigerate for
at least 2 hours.
Bring the rice and water to a boil in a saucepan over high heat. Reduce
heat to medium-low and cover; simmer until the rice is tender and the
liquid has been absorbed, 20 to 25 minutes.
Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean
stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water
in a small bowl, and soak for about 10 minutes, until pliable. Trim off
and discard the stems. Thinly slice the caps. Set aside.
Bring a saucepan of water to a boil. Add spinach to the water just long
enough to wilt the leaves, and then drain and pat dry. Set aside.
Combine cucumber and carrots in a bowl, and season with salt and
pepper. Set aside.
Preheat wok over medium-high heat. Cook carrots and cucumbers in a
small amount of sesame oil to soften, stirring frequently. Remove from
pan, and set aside. Add a small amount of sesame oil to the pan, and
cook spinach in sesame oil for a minute or two. Remove spinach from
pan,and set aside. Add the meat strips and marinade to the wok; cook,
stirring frequently, until the liquid reduces in volume, about 4 to 5
Transfer the stone bowls from the oven to suitable heat resistant
surface. Brush each bowl with sesame oil to coat. Divide the rice into
the bowls, and gently pack to the bottom (the rice should sizzle as you
arrange). Arrange the cucumbers and carrots, bean sprouts, greens,
shiitake mushrooms, and beef mixture over each potion of rice.
Immediately before serving , add one raw egg yolk to each bowl, drizzle
with about a tablespoon of sesame oil, and top with the nori. Serve
Kochujang sauce as a condiment.