Ingredients
3 cups rice, a handful of soy bean sprouts
4 dried shiitake mushrooms, 1 zucchini, sliced 1/4 inch thick
1/2 cup go sa ri (packaged fernbrake in water)
1/2 cup mu (Korean radish), julienne
4 oz beef, thinly sliced, 1/4 cup carrot, julienne, 1/2 onion, sliced
4 tbsp gochujang (Korean chili paste), 4 eggs
sesame oil, vegetable oil for sautéing

soy bean sprouts seasoning:
1 tbsp sesame oil
1/4 tsp gochugaru (Korean chili powder)
1/2 tsp salt
1/4 tsp sesame seeds
a pinch of sugar

shiitake mushrooms seasoning:
1/2 tsp sesame oil
1/2 tsp soy sauce
1/4 tsp sugar

zucchini seasoning:
1 tsp sugar
1 tsp salt
1 tsp sesame oil
1/4 tsp minced garlic
1/4 cup water

fernbrake seasoning:
2 tbsp vegetable oil
1 tsp minced garlic
1/2 tsp soy sauce
1 tsp salt
1/2 tsp sesame seeds

radish seasoning:
1 tsp sugar
1 tsp salt
1 tsp sesame oil
1/4 tsp minced garlic
1/4 cup water

beef seasoning:
1 tsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp minced garlic
pinch of pepper

Wash rice until the water comes out clean. Add 3.5 cups of water, cook rice in a rice cooker. Or cook in a pot on a high heat until the water is absorbed. Reduce heat to very low, cover with a lid, cook for another 15-20 minutes. Turn the heat off, leave for 10-15 minutes with a lid on.

Marinate beef with seasonings.

Soy bean sprouts:
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid. Bring to a boil, reduce heat to low, cook for 5-7 minutes. Don’t peek it, if they smell like cooked beans, they’re done. Pour into a colander, let cool for a while. Add seasonings, Mix.

Shiitake mushrooms:
Dried ones need to be reconstituted, add warm water, leave until softened. Wash, squeeze out water, slice thinly. Add to a pan with seasonings, saute briefly.

Zucchini:
Add in a pan with seasonings on a high heat with a lid. Bring to a boil, reduce heat to low, cook for 2-3 minutes. Open the lid, let cool.

Fernbrake:
Drain the water, add oil to a pan, saute with seasonings. Add sesame seeds at the last minute. Let cool.

Radish:
Add in a pan with seasonings on a high heat with a lid. Bring to a boil, reduce heat to low, cook for 4-5 minutes. Open the lid, let cool.

Onion:
Saute with some salt.

Carrot:
Saute with some salt.
Saute beef on a high heat.

To assemble the bowl:
Put rice on a bottom, arrange vegetables around. Add egg yolk (or sunny side up, or just fried) on top.

Serve with go chu jang and sesame oil.