By Smita Lasrado

Model and food lover

Cosmopolitan (India) - - LIFESTYLIST -


2 cups steamed white rice Half car­rot, juli­enned 4 shi­itake mush­rooms, thinly sliced 1 cup spinach A hand­ful of soya sprouts Half a zuc­chini, sliced 2tbsp dark sesame oil 1tsp sesame seeds One egg 1/2tbsp Korean red pep­per paste, aka Gochuchang Soy sauce and salt, to taste


Sauté all the veg­gies sep­a­rately in sesame oil, and place them on a pa­per towel to ab­sorb ex­cess oil. Fry one egg, sunny side up. Place rice on a bowl, and set the sautéed veg­eta­bles on the side of the plate for bet­ter pre­sen­ta­tion.

Put the egg on top of the rice. Fol­low with a sprin­kling of sesame seeds and a driz­zle of sesame oil and soy sauce.

Once ready to eat, add the red paste and salt, and mix all in­gre­di­ents. The dish should be moist. If it feels a bit dry, add some more sesame oil.

This Korean dish is hearty, healthy and can be adapted to what­ever left­overs you have in the fridge

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.