By Smita Lasrado
Model and food lover
YOU WILL NEED:
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