This traditional Korean dish, whose name means mixed rice, is made with warm white rice, sautéed vegetables, and gojuchang. Meat, mushrooms or a fried egg may also be added depending on who’s preparing it. Served with kimchi on the side, this version is our tribute to tradition.

0 day
Active time:
25 mins
Total time:
25 mins

2 Garlic cloves, chopped

2 TBS (30 ML) Sugar

4 TBS (60 ML) Soy sauce

2 TBS (30 ML) Rice vinegar

4 TBS (60 ML) Sesame oil

12 OZ (350 G) Sirloin steak, cut into thin slices

3.5 OZ (100 G) Shiitake mushrooms, sliced

3 Carrots, julienned 

6 Bulbs bok choy, roughly chopped

2 TBS (30 ML) Gochujang 

4 Eggs

Salt and pepper to taste

2 CUPS (500 ML) Cooked jasmine rice

Sesame seeds, for service 

Chopped scallions, for serving

Kimchi Baechu, for serving

In a large bowl, whisk together the garlic, sugar, soy sauce, rice vinegar, and 1 tbs (15 ml) of sesame oil, until the sugar dissolves. Marinate the steak slices in the mixture for 20 minutes. 

Meanwhile, sauté the mushrooms over medium-high heat in 1 tbs (15 ml) of sesame oil for 3 minutes. Transfer to a plate. Repeat this step with the carrots and transfer them to the same plate, making sure not to mix them with the mushrooms. Sauté the bok choy in 1 tbs (15 ml) of sesame oil for 3 minutes and transfer to the same plate.

Sauté the marinated meat, still over medium-high heat, in the remaining sesame oil for 3 to 5 minutes. Meanwhile, pan-fry the eggs. 

To serve, divide the rice among 4 bowls and add the mushrooms, carrots, bok choy, and meat. Top each bowl with a fried egg, sesame seeds, and scallions. Serve with the kimchis.

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