Main ingredients 🥩
ricecarrotcucumberwood ear mushroomdried shiitake mushroombeefegglight gochujanghoneysesame oilsoy sauceminced garlic
Lim Sung-geun's Goltongban
Traditional mixed rice with five-color toppings enjoyed in the Joseon royal court
🙋 Recommended for
- ⭐ Those who want to make elegant, traditional Korean food with a refined five-color presentation
- ⭐ People seeking a nourishing mixed rice with a mild, deep flavor instead of spicy gochujang
Ingredients needed 🛒2 servings
- rice 2 bowls
- carrot 1/2
- cucumber 1
- wood ear mushroom handful
- dried shiitake mushroom 4
- beef (sliced) 100g
- egg 2
- gochujang 500g
- honey 50g
- salt a pinch
- soy sauce 1 tablespoon
- sugar 1/2 teaspoon
- minced garlic 1 teaspoon
- sesame oil a pinch
Recipe 🍳
- Slice carrot thinly and stir-fry quickly in a pan with a pinch of salt over high heat for 1 minute. Transfer to a wide bowl and let cool.
- Cut cucumber into diagonal slices, soak in salt, then squeeze out excess water. Stir-fry briefly in a pan with oil.
- Slice wood ear mushroom and rehydrated dried shiitake mushroom separately. Lightly season each with salt and soy sauce, then quickly stir-fry.
- Season sliced beef with soy sauce, sugar, and minced garlic. Stir-fry until no more bloodiness remains, then let cool.
- Separate egg whites and yolks, lightly salt them, and cook evenly on a moderately warm pan to make soft omelet strips.
- Stir-fry gochujang in a pan, then turn off the heat and add honey, mixing well to create a rich, savory light gochujang.
- Place rice in a bowl, arrange the prepared five-color toppings (carrot, cucumber, mushrooms, beef, egg omelet) neatly around it, and serve with light gochujang and sesame oil.
- Lightly season and quickly stir-fry sliced carrot, cucumber, and mushrooms.
- Stir-fry seasoned beef and cook egg omelet strips.
- Turn off heat after stir-frying gochujang, then mix in honey to make light gochujang.
- Arrange five-color toppings on rice and finish with light gochujang and sesame oil.
Cooking tips 💡
- Spread cooked vegetables and beef on a wide bowl to cool quickly, preserving their color and texture.
- When cooking egg omelet, avoid overheating the pan—use medium-low heat on a warm pan to prevent bubbles and ensure a clean finish.
- Honey is sensitive to heat, so always mix it into the gochujang only after turning off the heat, using residual warmth to blend.
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