BEE BEEM BHOP
Steps:
- Boil water and add spinach for 2 minutes. Remove and place in ice cold water, then strain for 1 minute. Add a pinch of salt and a pinch of sugar. Set aside.
- Repeat this method individually with the sprouts, zucchini, carrot, mushroom, cabbage and radish, then set aside.
- Soak some salted green seaweed in water for 10 minutes, then strain. Repeat this process of soaking the seaweed and straining 2 more times. Cut seaweed into small pieces (approximately 2 inches). Add oil to a pan and saute seaweed with a pinch of salt and pinch of sugar for 2 minutes.
- Coat a stone pot bowl with butter. Add the rice and thinly spread it across the bowl.
- Add the spinach, sprouts, zucchini, carrot, mushroom, cabbage, radish and seaweed, arranging in wedges going around the bowl (like a pie) and leaving the rice visible in the middle. Put the egg yolk in this middle hole.
- Place the stone pot over high heat until cooked to your desired crispiness, 7 to 10 minutes.
- If you like extra crispiness, squeeze an extra layer of sesame oil around the rim of the stone pot so that the rice does not burn.
- Garnish bee beem bhop with sesame oil, sesame seeds and dried seasoned seaweed. You can also add gochujang for spiciness.
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