Stage 1 – Pre-Soaking and Preparing

1. Place your rice in a bowl. Rinse clean several times then also submerge and soak for at least 1 hour
2. Create your yangnyeomjang sauce. Combine your soy sauce, sesame oil, rice vinegar, gochujang (on Amazon), garlic, sesame seeds, scallion, and ginger. Set aside once done
3. Prepare and set aside all the remaining garnishes, kimchis, and sauces
4. Finally, set aside a 5-6 mini bowls or ramekins, a serving platter for all your “topping” ingredients, 2 pots, and 2 pans.
5. On the serving platter, set the enoki mushrooms and red bell pepper as raw ingredients.
6. And the fun begins 🙂

Stage 2 – Preparing all Sauces

1. For the Spinach: Mix together in a ramikan ½ tablespoon of sesame oil, 1 clove of minced garlic, and 1 tablespoon of soy sauce
2. For the Tofu: Mix together in a ramekin 2 cloves of minced garlic, 1 tablespoon soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of black pepper
3. For the Mushrooms: Mix together in a ramekin 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and 1 teaspoon of coconut sugar
4. For the Red Cabbage: Combine 3 tablespoons of rice vinegar, ½ teaspoon of coconut sugar and 3 tablespoons of water into a ramekin
5. For the Bean Sprouts: Combine 1 clove of minced garlic and 1 tablespoon sesame oil
6. For the Kosari: Combine 1 tablespoon olive oil, 1 tablespoon soy sauce, ½ teaspoon coconut sugar, 1 tablespoon sesame oil, and 1 teaspoon black pepper

Stage 3 – Blanching Vegetables

1. In one pot, submerge the bean sprouts in a pot of cold water with 1 teaspoon of salt. Bring the pot to a boil for 20 minutes
2. In another stockpot, bring a pot of water to boil, then add your spinach. Boil the spinach for 1 minute before removing from the pot and shocking in an ice bath
3. Once the spinach has been removed from your boiling stockpot, add your red cabbage and boil for 2 minutes
4. While the cabbage is boiling, combine your spinach and its sauce in a small bowl. Mix well then place on your serving platter.
5. After 2 minutes, remove the cabbage and also submerge in an ice bath
6. Drain the water from the cabbage and combine with the sauce. Mix very well before draining once more and adding to your serving platter
7. Take your dried dashima and add to the the boiling water. Take the pot off the heat and let the kelp soak in the hot water for 10 minutes
8. After 10 minutes, remove the dashima, drain of excess water, and place on your platter.
9. By now, the bean sprouts should be done as well. Remove them from the pot and drain of excess water, then mix the bean sprouts together with the sauce prepared for them
10. Once the sauce has been mixed in, set the bean sprouts onto your serving platter

Stage 4 – Cooking the Rice

1. Drain the rice of the water in which it soaked, and place it in a sauce pan. Cover with water to a level of about 2 centimeters above the rice, or about ~3 cups of water for every 2 cups of rice
2. Cover your pot and bring the water to a boil. Let the rice boil for 5 minutes
3. After 5 minutes of boiling, reduce the heat on your stove to a simmer, and let the rice cook for another 8 minutes
4. After 8 minutes, turn the stove heat off altogether, but keep the stockpot covered and let the rice steam for 10 more minutes. Do not open the top prematurely
5. After 10 minutes, toss the rice and scoop from the bottom up, then cover again. You’re going to let it steam further as you tend to the remaining “topping” ingredients

Stage 5 – Cooking the “Topping” Ingredients

1. First, the zucchini:
2. Bring a pan over medium-high heat and add 1 tablespoon of olive oil.
3. Once the oil is hot, add your zucchini with a pinch of salt and reduce the heat to medium. Let the zucchini cook for ~5 mins or until translucent. Shake the pan occasionally
4. In another pan, tackle the tofu:
5. In the meantime, take another pan over medium-high heat and add another 1 tablespoon of olive oil.
6. With the oil heated, add your tofu and stir around. Cook for 2 minutes stirring around so the tofu doesn’t stick
7. After 2 minutes, add the sauce for the tofu into the pan and deglaze. Stir around and let sit for another ~5-7 minutes, stirring occasionally.
8. Take zucchini out, and put in mushrooms
9. By now, the zucchini should be translucent and ready to come out. Take them out of the pan and set them aside on your serving platter.
10. Add another 1 tablespoon of olive oil to the pan, then add the shiitake mushrooms a few seconds later once the oil has had a chance to heat.
11. Cook the mushrooms for 5-6 minutes, as they start to shrink and soften
12. Tofu done, now the kosari
13. Once the tofu is ready to be taken out, remove from the pan and place on your serving platter
14. Add another 1 tablespoon of olive oil and add your kosari a few seconds thereafter.
15. After 1 minute of cooking, add the sauce for the kosari as a deglaze and cook for another 1 minute
16. Remove the kosari from the pan and set aside on the serving platter
17. Finally, the carrots after the kosari
18. Add another 1 tablespoon of oil to the pan, then add the carrots soon thereafter.
19. Sautee for 30 seconds, then remove from the pan and place on the serving platter
20. By now, the mushrooms should be done, at which point they too can be added to the serving platter
21. And you’re done!