Korean Rice

4 c rice (use rice cooker cups and cook as usual)

1 bag (about 10 oz) mung bean sprouts, blanched

1 bunch (10-12 oz) watercress, blanched, cut in 1" lengths

5 tbsp shoyu, divided

1 tsp sugar

1 tsp salt

1 tsp oil

1 tbsp sesame oil

1/2 lb bbq meat, cooked as usual and sliced in slivers

1 egg, fried in a thin sheet and sliced

taegu, cut in 1"lengths (optional)

1 c kimchee, drained and sliced thin (optional)

Combine 2 tbsp shoyu, sugar, salt, and oil in a medium saucepan. Add bean sprouts and watercress. Cook for 2 minutes. Drain, cool slightly, then squeeze out excess liquid. In a large bowl, toss rice, vegetables, bbq meat with 3 tbsp shoyu and sesame oil. Toss in kim chee at this time too. Spoon into serving dish and garnish with egg slices and taegu.