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Prepare rice bowl's worth Hot cooked white rice.
Provide Bean sprouts.
You need to prepare Spinach.
Provide Carrot.
Prepare less than 1 rice bowlful Kimchi.
Prepare Meat.
Use Sesame oil.
Use Sesame seeds.
Use Egg.
You need to prepare Doubanjiang.
Prepare Yakiniku sauce (store-bought).
You need sheets Korean nori seaweed.
You need Chinese soup stock.

Short Tips:

- If a recipe says to use a certain type of pan, then use that pan. If you merely own one nonstick pan, the simplest tip we will provide you with is to wait for a good sale at a kitchen shop, then buy yourself a stainless-steel pan and a cast iron frying pan. Also its good idea to replace low cost nonstick pans each few years, as the coating can wear down over the years.

First, make the namul: Blanch the bean sprouts..
Drain the blanched bean sprouts, put them in a bowl, and mix in 1 teaspoon of Chinese soup stock, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds..
Julienne the carrot, sprinkle on a 1 scant teaspoon of salt, mix, and set aside until the moisture comes out..
Once the carrot is wilted, squeeze out the excess moisture, and mix in 1 tablespoon of sesame seeds, and 1 tablespoon of sesame oil..
Boil the spinach, cut into bite-sized pieces, mix in 1 teaspoon of Chinese soup stock, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds..
Cook the meat halfway, pour in the yakiniku sauce, and cook through the meat. You could use ground meat instead..
Heat a frying pan and pour in plenty of sesame oil (about 5 tablespoons)..
Once the frying pan is hot enough, add the rice. You should be able to hear the rice crackle and pop..
Place each vegetable namul, kimchi and the meat on top, crack open 1 egg in the middle, and squeeze out about 1/2 teaspoon of doubanjiang to the side of the egg..
Heat over medium to high heat without touching the frying pan. Flip over the rice from time to time to check to see if the rice is browned enough as shown in the photo..
Sprinkle on Korean nori seaweed torn into small pieces, drizzle on the yakiniku sauce, and let it continue to cook briefly..
Once the rice is browned and crispy, mix it all together..
Done!.

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