1½ cups soy sauce
6 Tbsps. sesame oil
6 Tbsps. sugar
6 Tbsps. minced garlic
6 Tbsps. minced ginger
6 Tbsps. ground toasted sesame seed
3 lbs. flat iron or skirt steak, cut into thin strips
as needed vegetable oil
12 cups thinly sliced Crimini mushrooms
6 small zucchini, halved lengthwise and thinly sliced into halfmoons
12 cups mung bean sprouts
6 cups julienned carrots
48 cups hot, cooked short-grain rice
1. Mix together soy sauce, sesame oil, sugar, garlic, ginger and sesame seed.
2. Place steak in plastic bag or nonreactive baking dish; pour soy sauce mixture over. Marinate 20 minutes to 2 hours.
3. In a large sauté pan, heat 1 Tbsp. vegetable oil. Add mushrooms; sauté until lightly browned.
4. In a large pot of lightly salted boiling water, separately blanch zucchini for 1 minute, bean sprouts for 30 seconds and carrots for 1 minute.
5. To assemble single serving: Heat 1 tsp. vegetable oil in a wok or sauté pan. Pat 2 ounces steak dry; stir-fry until browned and just cooked through.
6. Fry or poach 1 egg. Brush a dolsot (Korean stone pot) with a small amount of sesame oil; place in 400°F oven until very hot.
7. Place 2 cups rice in heated dolsot; arrange cooked steak, egg, and one-fourth of each of the vegetables on top in separate piles. Place lid on dolsot; heat over flame 2-3 minutes.
Photo and recipe: Kikkoman