Vegetables: 1 bunch watercress
1 bag (about 10 oz) mung bean sprouts
2 tbsp shoyu
1 tsp sugar
1 tsp oil
Use rubberband to hold watercress stems together. Blanch in boiling water, rinse in cold water and squeeze out excess water. Cut in 1 1/2" lengths. Blanch bean sprouts in boiling water. Drain and rinse in cold water. Drain. Place shoyu, sugar, and oil in a skillet. Add drained vegetables. Cook for 2 minutes. Set aside to cool. When cool, drain liquid well.
Egg: Scramble one egg and fry in a thin layer in a saucepan. Cool and cut chiffonade.
Chicken: Cut teriyaki chicken into slivers. One pound of chicken is ample.
Rice: Cook 4 cups (rice cooker measure) of rice.
Seasoning: 3 tbsp shoyu
1 tbsp sesame oil
chopped taegu (seasoned codfish), optional
chopped kim chee (spicy picked vegetables), optional
assemble, toss drained vegetables, chicken, rice and seasonings
together in a large bowl. If serving family style, top with shredded
egg. If making individual bowls, top each bowl with a fried egg. For
additional spiciness, add ko cho jun or bibimbap sauce.