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1
First, make the namul: Blanch the bean sprouts.
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2
Drain the blanched bean sprouts, put them in a bowl, and mix in 1 teaspoon of Chinese soup stock, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
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3
Julienne the carrot, sprinkle on a 1 scant teaspoon of salt, mix, and set aside until the moisture comes out.
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4
Once the carrot is wilted, squeeze out the excess moisture, and mix in 1 tablespoon of sesame seeds, and 1 tablespoon of sesame oil.
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5
Boil the spinach, cut into bite-sized pieces, mix in 1 teaspoon of Chinese soup stock, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
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6
Cook the meat halfway, pour in the yakiniku sauce, and cook through the meat.
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7
You could use ground meat instead.
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8
Heat a frying pan and pour in plenty of sesame oil (about 5 tablespoons).
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9
Once the frying pan is hot enough, add the rice.
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10
You should be able to hear the rice crackle and pop.
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11
Place each vegetable namul, kimchi and the meat on top, crack open 1 egg in the middle, and squeeze out about 1/2 teaspoon of doubanjiang to the side of the egg.
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12
Heat over medium to high heat without touching the frying pan.
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13
Flip over the rice from time to time to check to see if the rice is browned enough as shown in the photo.
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14
Sprinkle on Korean nori seaweed torn into small pieces, drizzle on the yakiniku sauce, and let it continue to cook briefly.
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15
Once the rice is browned and crispy, mix it all together.
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16
Done!
