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1
For the Beef:
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Marinate the sliced rib eye in soy sauce, sesame oil, sugar, and garlic for at least 30 minutes.
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3
Stir-fry the meat until thoroughly cooked, about 5 to 7 minutes.
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4
Add the black pepper, if you like.
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5
Set aside.
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6
For the Spinach:
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7
Blanch the spinach by quickly dunking the leaves in boiling water.
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8
Rinse immediately in cold water to stop cooking.
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9
In a skillet, heat the vegetable oil.
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10
Add the garlic and stir-fry for about 1 to 2 minutes.
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11
Add spinach.
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12
Remove from heat, add salt, and toss.
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13
Set aside.
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14
For the Mushrooms:
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15
1 If using dried mushrooms, soak them in water for about 1 hour before slicing.
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16
2 In a skillet, heat the vegetable oil.
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17
Add the garlic and mushrooms and stir-fry for about 2 to 3 minutes.
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18
Add salt and toss.
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19
Set aside.
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20
For the Soybean Sprouts:
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In a medium-sized pot, bring about 1/2 cup of water to a boil.
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22
Add the soybean sprouts and cover.
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Only some of the spouts will be covered in water.
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The steam will cook the rest.
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25
Reduce the heat and simmer for about 10 minutes.
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26
Remove from heat and set aside.
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27
In a skillet, heat the vegetable oil.
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Add the garlic and stir-fry for about 1 to 2 minutes.
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29
Add sprouts.
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30
Remove from heat, add salt, and toss.
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31
Set aside.
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32
For the Zucchini:
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33
In a skillet, heat the vegetable oil.
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34
Add the garlic and stir-fry for about 1 to 2 minutes.
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35
Add Korean zucchinis and stir-fry for another 2 to 3 minutes until the zucchinis are slightly limp.
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36
Remove from heat, add salt, and toss.
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37
Set aside.
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38
For the Fern Bracken:
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In a skillet, heat the vegetable oil.
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40
Add the garlic and stir-fry for about 1 to 2 minutes.
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41
Add the fern bracken and stir-fry for another 2 to 3 minutes.
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42
Remove from heat, add salt, and toss.
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43
Set aside.
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44
For the Carrots:
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In a skillet, heat the vegetable oil.
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46
Add carrots and stir-fry for about 2 to 3 minutes (until carrots soften but do not lose their color).
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47
Add salt and toss.
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Set aside.
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49
ASSEMBLY AND PRESENTATION
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50
Place 1 cup of rice in each of five separate bowls.
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51
Arrange the vegetables and meat on top of the rice in a circle by color.
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52
Make sure there are no similar-colored vegetables next to each other.
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53
Place a fried egg in each bowl.
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54
Garnish each bowl with a sprig of crown daisy.
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55
Serve immediately with Seasoned Chili Paste, if you like it spicy, or with sesame oil and soy sauce.
