■ Rice...4 bowls worth

■ Korean seaweed ... 10 pieces　

■ Hot spring egg ... 4 pieces

■ Gochujang … as much as you like

 

《Minced Minced Meat Soboro》

■ Mixed minced meat…200g

■ Grated garlic…1 teaspoon

■ Grated ginger ... 1 teaspoon

A soy sauce ... 1 tbsp　

A sugar ... 1 tbsp

A sake…1 tbsp

■ Salad oil ... 1 teaspoon

《Daikon and carrot namul》

■ Radish ... 200g

■ Carrots ... 1/2

■ Salt... 1 teaspoon　

B vinegar... 1 and 1/2 tbsp　

B sugar ... 1 tbsp　

B white sesame seeds... 1 tbsp

 

《Bean Sprouts/Kinusaya Namul》

■ Bean sprouts…1 bag　

■Kinusaya...50g

CBonito Soup Stock with Flying Fish (contents)…1/2 bag

C white sesame…1/2 tbsp　

C sesame oil ... 1 teaspoon

 

"Spinach namul"

■ Spinach... 1 bundle (1 bag)

DBonito Soup Stock with Flying Fish (contents)…1/2 bag

D white sesame…1/2 tbsp

D Sesame oil ... 1 teaspoon

①Heat the salad oil in a frying pan, add the garlic and ginger, and stir-fry. When the aroma comes out, add the ground meat and seasonings A, and stir-fry until the ground meat is cooked. 

② Cut the radish and carrot into strips. Place the radish and carrots in a bowl, add salt and mix well.

After about 15 minutes, the water will come out, so squeeze it out. Add B and mix.

③ Remove the strings from the pods, boil them, and cut them diagonally. Boil the bean sprouts and squeeze out the water. Place the quince pods and bean sprouts in a bowl, add C and mix.

④ Boil the spinach, squeeze out the water, and cut it into 4 cm width.Put spinach in a bowl, add D and mix.

⑤Place rice in a bowl and sprinkle with Korean seaweed. Arrange ① to ④ and place the hot spring egg in the center. Complete with gochujang.