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.