Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | -INGREDIENTS: |
| 2½ cup | Rice |
| ¼ bunch | Chinese Cabbage Kimchee |
| \N \N | 7 oz. or 200 gm. |
| 7 ounces | Rib eye thinly sliced SEASONING MIXTURE: |
| 3 tablespoons | Soy Sauce |
| 1 tablespoon | Sesame Oil |
| 1 tablespoon | Prepared Sesame Seeds. |
| 2 tablespoons | Green Onion Minced |
| 1 teaspoon | Garlic Minced |
| \N \N | Dash of Pepper |
| \N \N | Black or White |
| 3¼ cup | Water or 3 1/2 cups |
| 2 tablespoons | Sesame Oil |
| 2 \N | Eggs |
| \N \N | Pinch of Salt |
METHOD:
1. Shred Kimchee without rinsing.
2. Shred beef and marinate in Seasoning Mixture.
3. Saute rice in sesame oil until translucent.
4. In deep pan or rice cooker, place first ⅓ of the Kimchee. Repeat the
process two more times and add 3⅓ cups water. Cook as for rice.
5. While cooking rice, make Egg Decorations, and shred.
6. Serve rice with shredded Egg Decoration on top.
NOTE: The flavor of this dish depends on the flavor of the Kimchee.