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1
To cook the carrots and spinach:
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2
Heat 1/2 teaspoon vegetable oil in a nonstick skillet over medium high heat.
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3
Add the carrots and half of the garlic, and cook for about 3 minutes until tender.
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4
Stir in 1/4 teaspoon soy sauce, 1/4 teaspoon sesame oil and 1/4 teaspoon sesame seeds until well mixed.
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5
Transfer onto a small plate and set aside.
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6
Add remaining vegetable oil in the skillet, and cook spinach and remaining garlic until wilted.
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7
Stir in remaining soy sauce, sesame oil and seeds until well mixed.
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8
Transfer onto another small plate and set aside.
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9
To prepare the cucumber:
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10
Add cucumber slices in a bowl and add 1/4 teaspoon of salt and allow to sit for 10 minutes.
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11
Rinse under the cold water, drain and squeeze out the excess water.
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12
Heat the vegetable oil in a nonstick skillet over medium heat, add cucumber, stirring constantly, add salt and sesame seeds, and cook for about 2 minutes.
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13
Remove from heat and set aside.
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14
To prepare the zucchini:
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15
Add zucchini slices in a bowl and add 1/4 teaspoon of salt and allow to sit for 10 minutes.
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16
Rinse under the cold water, drain and squeeze out the excess water.
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17
Heat vegetable oil over medium heat.
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18
Stir in zucchini and cook for 1 minutes.
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19
Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.
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20
To prepare the mushrooms:
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21
Thinly slice the fresh or re-dehydrated shiitake mushrooms, and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes.
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22
Set aside.
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23
To prepare the mung bean sprouts:
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24
Blanch the mung bean sprouts in the boiling water for 1 minute, drain well and put in a mixing bowl.
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25
Mix well with the seasoning ingredients.
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26
Set aside.
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27
Stir in the seasoning ingredients until well combined.
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28
Transfer to a small plate, and set aside.
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29
To prepare the smoked tofu:
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30
Heat the vegetable oil over medium heat.
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31
Stir in smoked tofu strips and cook for 2 minutes.
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32
Add the seasoning ingredients and mix well.
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33
Set aside.
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34
To serve:
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35
Place the rice in the individual serving bowls.
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36
Arrange the vegetables on top of the rice.
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37
Top with a fried egg if needed with sauce over each bowl.
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38
Mix well and serve with kimchee if desired.
