For the wok:
- 1 zuchini - diced into half moons
- 2 cloves minced garlic
- 1 onion - diced into half moons
- 1 carrot - diced into small pieces
- 1 cup water
- 1 bundle of enochi mushrooms - trim the brownish stem off the bottom
- 2 tbs olive oil
- 1 egg - for poaching when ready to serve
For the rice:
- 1 cup rice
- 2 cups water
For the sauce:
- 3 tbs Korean Gochujang
- 1 tbs soy sauce
- 1 tbs rice wine vinegar
- 1 clove minced garlic
- 2 tsp white sugar
- fresh ground black pepper to taste
- 1/2 tsp sesame seeds
- 1 tbs sesame see oil
Put the rice on. If you have a rice cooker, push the button and walk away.
If you don't:
- Place the water and rice in the pot without the lid
- Put the stove on high and when the rice comes to a boil turn it to simmer (low) and place the lid on it.
It should be ready in about 15 minutes.
- ok - start by chopping up all the vegetables - don't let yourself get caught halfway through frying everything that you think "oh, crap! I don't have that ready yet, everything's gonna burn..!"
- So dice up the zuchini, onions, and carrots.
- Turn the the stove to medium and when it's hot enough, add the olive oil and minced garlic. You want the garlic to sweat into the oil without browning.
Add the diced veggies and toss immediately to cover with oil. Scramble the veggies every minute or so - leave them long enough that they actually cook before stirring each time. When the zuchini looks nicely cooked with a slight char to them, pour the water in and cover the wok - let them stew a bit - this helps the carrots get nice and soft, plus creates a natural gravy with the veggies juices.
When these are all ready, remove from wok - either place on top of rice (if it's ready) or place into a serving bowl.
Take the enochi mushrooms and separate them into groups the diameter of your thumb. Turn the stove to high and place the mushroom groups directly on the wok - no oil needed, the wok should be oily enough from the veggies. Watch them carefully, turn occasionally - you want to char them slightly but let's not set the smoke detector into disco mode.
- Once the enochi mushrooms are ready, remove from the wok and add on top of the veggies.
If you have an earthenware serving bowl rub it with a bit of sesame oil, then press about 1 cup (or all of it..) of cooked rice into it, lining the bottom and sides, leaving the middle hollow for the veggies.
- Empty the cooked veggies into the rice center (where it's hollow). The first time I learned this recipe I was so careful to make sure all the veggies were neatly arranged - carrots here, zuchini there, onion there, mushrooms there, etc.. no one even cared. From then on I've simply stir fried them all together - no one even noticed. Once you add the sauce and place an egg on top - hard to tell anyways.
- So - drizzle some sauce over the veggies (leave enough on the side for dipping during the meal) then place the poached egg on top.
Put all the ingredients in a small bowl and stir...haha - now wasn't that easy?