This dish takes its name from the Korean word for mixing rice. When you're ready to eat, put your rice in a bowl, add the toppings, and mix them together so that the flavours and textures combine in a glorious mish-mash!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Before starting, wash and dry all produce. Add sticky rice and enough water to cover to a medium pot. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear. Add 1 1/4 cups fresh water and 1/8 tsp salt (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min. (TIP: Reduce heat to low if water is boiling over!)Remove the pot from heat. Set aside for 5 min, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Quarter mushrooms. Thinly slice green onions, keeping white and green parts separate. Peel, then mince or grate ginger. Peel, then mince or grate garlic.
Combine green onion whites, vinegar and a pinch of salt in a small bowl. Set aside to pickle. Combine gochujang, sesame oil, half the soy sauce and 1/2 tsp sugar (dbl for 4 ppl) in another small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and zucchini. Season with salt and pepper. Cook, stirring often, until just tender, 2-3 min. Transfer veggies to a medium bowl. Add mushrooms and 1 tbsp oil (dbl for 4 ppl) to the pan. Cook, stirring often, until tender, 3-5 min. Season with salt and pepper. Transfer mushrooms to the bowl with veggies.
Reheat the same pan over medium-high. Add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add garlic and ginger. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat, then stir in remaining soy sauce. Season with salt and pepper, to taste.
Fluff rice with a fork and season with salt. Stir in remaining green onions. Divide rice between bowls. Top with beef, veggies and pickled green onions. Drizzle spicy sesame sauce over top.