So we’ve been haulin in the reins on our healthy meal planning and grtt my back to our better planning. Some awesome friends from school introduced me to This amazing Korean dish downtown Fredericton and we’ve been hooked on it for 2-3 years now… I brought Mike there last summer and he LOVED it. We’ve been searching the web for something comparable ever since. We didn’t find any one recipe that worked so I combined a few to create our own… The key is the paste!
Gochujang paste is what ya need to get. We got it at a store called Saigon in Fredericton but any Asian grocery store should carry it 🙂
So ingredients …. For 3-4 bowls
1 1/2 cups of sushi rice and 2 cups of water – cook in a rice cooker.
1 pound of beef (flank steak would be best but any lean cut works) slice into thin slices and season with a liquid meat seasoning ( again you can find this in the international foods section at the Super store….. Not the paste though… Gotta go to the good stores for that 🙂 )
1 zucchini – cut into match sticks
1 cup of sliced mushrooms
A big bunch of spinach
A bunch of bok Choy .. As much as you want
2 carrots julienned
1-2 cloves of garlic
1 tsp of soya sauce
Sesame seeds – we used black but whatever you want :-)!
1 egg per bowl
1. Mix the zucchini up with 1/8 cup of the G paste and set aside
2. Slice everything up ahead of time and season the meat
3. Steam the spinach and bok Choy till whilted a little and fragrant – put aside and toss with the soya sauce
4.Meanwhile heat up a tsp of sesame oil and then cook the meat till it’s no longer pink.
5.In the same skillet heat up another tsp of oil and toss the garlic and carrots for 2-3 min then add the zucchini and paste. Toss for another 3-4 min.
6. 1/2 tsp sesame oil in a small skillet toss the mushrooms for 3 min or so – till heated through.
7. Cook the eggs sunny side up