1 ½ cup (300 g) cooked rice
¼ lb flank steak, thinly sliced
1 chicken breast, skinless, boneless
4 dried shiitake mushrooms, rehydrated for at least 30 minutes in 500 ml of water and sliced, set aside water
1 carrot, thinly sliced
½ daikon, peeled, cut in quarter rounds
1 Japanese leeks, cut into ½" diagonal slices
3 ½ oz (100 g) boiled bamboo shoot, thinly sliced
⅔ cup (100 g) kimchi, divided
1 egg, whisked
3 tablespoons gochujang (Korean red chili paste)
2 teaspoon kosher salt
1 teaspoon sesame oil
Preheat the pan over medium-high heat for about 90 seconds. Add in sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add beef into the pan. Stir-fry for about 1 minute.
Once browned, add chicken, rehyrdated shiitake mushrooms, carrots, daikon, Japanese leek, bamboo shoots, half the amount of kimchi, and salt to the pan.
Add gochujang to the water used to rehydrate the shiitake mushrooms, mix well and pour into the pan.
Boil over medium heat. Once the soup comes to a boil, cover, and reduce the heat to low and simmer for another 10 minutes.
Transfer the chicken onto a cutting board and shred into bite-size pieces. Then, return the shredded chicken to the pan and add the remaining kimchi. Pour in the egg mixture, and cook until it sets. Pour the soup over a warm bowl of rice and serve.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.