Korean Rice

Preparing the Rice Rinse the rice under cold water until the water runs clear.

2.In a saucepan, combine the rinsed rice and water. Let it soak for 30 minutes.

3.Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 15 minutes.

4.Remove the saucepan from the heat and let it sit, covered, for an additional 10 minutes.

5.Fluff the cooked rice with a fork and set aside.

Preparing the Seasoned Vegetables Heat the vegetable oil in a large pan or wok over medium heat.

7.Add the minced garlic and sliced onion to the pan. Stir-fry for 2 minutes until fragrant and slightly softened.

8.Add the julienned carrots and zucchini to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

9.In a small bowl, whisk together the soy sauce and sesame oil. Pour the mixture over the vegetables and stir to coat.

10.Remove the vegetables from the pan and set aside.

Cooking the Protein Toppings In the same pan, heat the vegetable oil over medium-high heat.

12.Add the thinly sliced beef or chicken to the pan. Cook for 2-3 minutes until browned.

13.In a small bowl, whisk together the soy sauce, honey, and sesame oil. Pour the mixture over the beef or chicken and stir to coat.

14.Remove the cooked protein from the pan and set aside.

Cooking the Eggs In a separate pan, fry or poach the eggs according to your preference.

Assembling the Dish To serve, place a scoop of cooked rice in a bowl. Top with the seasoned vegetables, protein, fried or poached eggs, sliced green onions, and toasted sesame seeds.

17.Serve hot with kimchi on the side.