Equipment
Ingredients
Sweet & Spicy Sauce
- 45 g gochujang, paste
- 30 ml soy sauce
- 15 g sambal oelek
- 20 g honey
- 15 ml toasted sesame oil
- 15 ml rice vinegar
- 15 ml water, warm
Vegetables
- 400 g butternut squash, peeled, seeded, and cut into 1.5cm cubes
- 200 g shiitake mushrooms, stems removed, caps sliced thinly
- 250 g broccoli rabe, tough stems trimmed, chopped into 5cm pieces
- 3 garlic, minced
- 45 ml neutral cooking oil
Rice and Toppings
- 600 g cooked short-grain white rice, preferably day-old and chilled
- 15 ml toasted sesame oil
- 4 eggs
- 5 g sesame seeds, toasted
Nutrition (per serving)
Method
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a small bowl, combine gochujang, soy sauce, sambal oelek, honey, toasted sesame oil, rice vinegar, and warm water. Whisk until smooth and set aside.
Toss the cubed butternut squash with 15ml of neutral oil and a pinch of salt. Spread evenly on the prepared baking sheet and roast for 25 minutes until tender and caramelized on the edges.
Heat 15ml of neutral oil in a large sauté pan over medium-high heat. Add the sliced shiitake mushrooms and cook undisturbed for 3 minutes to develop a sear, then toss and cook for another 2 minutes until softened. Remove from pan.
In the same pan, heat the remaining 15ml of neutral oil. Add the minced garlic and sauté for 30 seconds until fragrant. Add the broccoli rabe, tossing frequently until wilted and tender-crisp, about 4 minutes. Remove from heat.
Heat a cast iron skillet over medium-high heat. Add the 15ml of sesame oil, tilting to coat the bottom. Add the chilled cooked rice, pressing it firmly into an even layer against the bottom of the pan. Cook undisturbed for 8-10 minutes until a golden, crispy crust forms on the bottom.
While the rice is crisping, fry the eggs in a separate non-stick pan to your preferred doneness, though sunny-side up is traditional. Ensure the whites are fully set and the yolk reaches an internal temperature of 74°C (165°F) if serving to vulnerable populations.
Divide the crispy rice among 4 bowls, keeping the crispy layer intact as much as possible. Arrange the roasted butternut squash, shiitake mushrooms, and broccoli rabe in neat sections over the rice. Top each bowl with a fried egg, drizzle heavily with the sweet and spicy sauce, and garnish with toasted sesame seeds.
Chef's Notes
- Using day-old, chilled short-grain rice is crucial. The refrigeration process dries out the exterior of the grains, preventing them from turning to mush when pressed into the hot cast iron pan.
- For the mushrooms, resist the urge to stir them immediately. Letting them sit undisturbed on medium-high heat ensures a deep, meaty sear that brings out their natural umami.
- If you want to achieve a true 'dolsot' (stone bowl) effect at home without the stone bowls, serve the dish directly in the cast iron pan at the table, allowing diners to mix the rice themselves while it continues to crisp.
Storage
Refrigerator: 3 days — Store components separately. Crispy rice will lose its crunch when stored.
Reheating: Reheat vegetables and sauce in the microwave. Fry fresh eggs and crisp fresh rice for best texture.
