Chamnamul Soboro Rice Bowl (Chamnamul Soboro Deopbap)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Soak the dried chwinamul and dried shiitake mushrooms in hot water (200 ml) for 30 minutes.
2. Put the soaked rice, konjac rice, soaked chwinamul, and water (100 ml) in a rice cooker and press the cook button to make the rice.
3. Finely chop the soaked shiitake mushrooms, add them to a pan over medium heat with the ground pork, soy sauce (5 g), and sesame oil (2 g), stir-fry for 3 minutes, and remove.
4. In another pan over medium heat, add cooking oil (3 ml), then add the egg and make scrambled eggs.
5. Blanch the chamnamul in boiling water (300 ml) for 1 minute, rinse in cold water, and toss with salt (1 g), soy sauce (2 g), and sesame oil (1 g).
6. Put the chwinamul konjac rice in a bowl and top with the stir-fried mushrooms and pork, scrambled eggs, and seasoned chamnamul.