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1
In a small bowl or measuring cup, mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds, chili paste and salt to taste for the vegetables.
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2
Set aside.
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3
In separate bowls, toss the prepared daikon and carrots with salt to taste and cover with cold water.
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4
Soak for 15 to 30 minutes.
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5
Drain and squeeze dry.
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6
Place in separate bowls and toss each with 1 tablespoon of the vinegar and sesame oil mixture.
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7
Add salt or soy sauce to taste.
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8
Set aside in the refrigerator.
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9
Blanch the kale for 2 to 3 minutes in salted boiling water.
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10
Transfer to a bowl of cold water, drain and squeeze out excess water.
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11
Remove from the heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
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12
Add salt or soy sauce to taste.
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13
Rinse the clams in several changes of water and brush them to remove sand.
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14
Combine the wine, water, crushed garlic, ginger, scallions and dried chili pepper in a lidded pot or pan and bring to a boil.
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15
Add the clams, cover and steam until they open, about 3 minutes.
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16
Using tongs, remove the clams to a bowl, cover and keep warm.
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17
Strain the liquid in the pot through a cheesecloth-lined strainer set over a bowl and return to the pan.
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18
Add the sugar, soy sauce, sesame oil and any liquid that has accumulated in the bowl with the clams, and bring to a boil.
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19
Reduce to about 1/2 to 1/3 cup and remove from the heat.
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20
Fry the eggs in a nonstick skillet until the whites are set and the yolks are still runny.
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21
Season with salt and pepper.
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22
Heat 4 wide soup bowls.
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23
Place a mound of hot grains in the middle of each one and top with a spoonful of the broth from the clams.
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24
Surround with the clams and vegetables, as well as kimchi if desired, each ingredient in its own little pile.
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25
Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds.
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26
Serve at once.
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27
Diners should break the egg into the rice.
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28
Pass the chili paste and add more as desired.
