Here we will be making a typical version from scratch. But again, there are no rules. You can change what goes in it.
1 carrot sliced into match sticks
1/2 large zucchini sliced in to matchsticks
1 handful of shittake mushrooms sliced
1/2 bunch spinach
1/3 daikon sliced into matchsticks
2 oz of thinly sliced brisket (rib eye is also good. buy the meat that is sliced for shabu shabu. If you don't have an Asian market you can slice it thinly yourself by freezing the meat for 30 minutes)
1 T soy sauce
1 t rice wine
2 bowls cooked rice
2 eggs sunny side up
3 T red pepper paste
1 t plum extract
1 t sesame oil
1 t sesame seeds
1 T Korean cooking syrup (oligodang)
1 t vinegar (we used apple cider vinegar)
1. Slice the meet into small pieces. In a bowl add the meat, 1 T soy sauce, 1 t minced garlic, 1/2 t sugar, 1t rice wine, 1/2 t sesame oil, 1/2 sesame seeds, salt and pepper. Mix and let marinate.
2. Bring a pot of water to boil. Add the daikon and boil for 5 minutes until slightly tender. Take them out and drain under cold water. Set aside. In the same pot of water add the spinach and blanche for 1-2 minutes. Drain under cold water and set aside.
4. Heat up a frying pan and add the daikon matchsticks along with 1/2 t minced garlic, salt and pepper. Fry until tender and transluscent. Set aside.