*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
When made correctly this dish is delicious. If you are considering adding it to your dinner rotation, then I highly recommend taking a trip to your local Asian supermarket. There you will find ingredients and tools to make this perfect every time. At the Asian supermarket you should buy your gochujang, stone bowls, sticky rice, chili oil, and their thicker soy sauce made for soups.
Everything is made up ahead of time. I use: bean sprouts, shredded carrot that I mix with the thicker soy sauce, chicken tossed in the same sauce, steamed and pressed spinach tossed in chili oil, bamboo shoots, water chestnuts, and an egg, but you can add different veggies if you prefer. I put my stone bowls in a warm oven while I cook my sticky rice in my rice cooker. The sticky rice gets really crunchy in the stone bowl and is well worth the effort. Once it's done, I take the bowls out and place on a hot burner (be careful of heat because the bowl can crack). I add the sticky rice to the bottom with chili oil and cook for five minutes. Continue to stir so it doesn't burn and occasionally flick water into the bowl to get that crunch. When that is finished, I add the other ingredients around the bowl like a sliced pie would appear. Lastly I cook the egg for the top, add salt and pepper to it and place it on top. Undercook the egg as it will continue to cook in the very hot bowl. I cut my gochujang with sesame oil to thin it out a bit. This is a family favorite and healthy too.
LOVE! Made a few small changes: Used Sriracha instead of the Korean hot pepper paste, added pickled radish on top, seasoned the beef with salt and red chili flakes while cooking, omitted the sesame oil and used a lot more spinach than "one bunch." This was great!
This recipe is delicious as is but is also easy to alter to your taste. You can easily change the meat and use pork or even chicken although I prefer beef. The veggies are easy to add or substitute to your taste or what you have on hand. I like to add mushrooms and have substituted kale for the spinach when I was out and it worked well. My whole family loves it, even my 7 year old who asked for seconds tonight and ate it all up.