Serves 4

2 cups rice

Marinade:
2 cloves minced garlic
2 green onions chopped (luunu kola, discard the onion)
5 tbsp soy sauce
2 tbsp sugar
2 tbsp vege oil
1 tsp roasted sesame seeds (thala/ gingerly seeds)
1 tbsp sesame oil (thala thel/ gingerly oil)
1/8 tsp black pepper

Meat:
1 lb tofu (or any meat)

Vegetables:
4 carrots
1 bundle of spinach (they say 1lb)
2 cups mung bean sprouts

Eggs
Kimchee
hot sauce (chillie sauce)


  1. Cook rice
  2. Mix marinade and add cut tofu
  3. Cut carrots into 2" sticks, stir fry
  4. Cook spinach for 2 mins. Drain water chop. Stir fry fro 2 -3 mins with sesame oil, salt and pepper. Put in serving bowl sprinkle with sesame seeds.
  5. Blanch mung in boiling water for 2 - 3 mins. Drain.
  6. Stir fry tofu.
  7. Fry eggs just before serving.
Best served in hot stone bowls but if not available at least pre-heat the bowls either in oven or by pouring boiling water into them and letting them stand.