Rinse the short-grain rice under cold water until water runs clear. Combine rice and 2.4 cups water in a rice cooker or pot. Add 1 tsp salt and cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let sit covered 10 minutes, then fluff with a fork and stir in 1 tbs sesame oil. Keep warm.

Fried Shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper.

Gradually whisk in 1 cup very cold sparkling water until a smooth, slightly thick batter forms. Do not overmix; a few small lumps are fine. The batter should coat but not be heavy.

Heat at least 1" depth of vegetable oil in a medium heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a bit of batter — it should sizzle and rise immediately.

Working in batches, dip each shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until golden and cooked through. Do not overcrowd. Transfer to a wire rack or paper towel-lined plate to drain and season immediately with a light sprinkle of salt. Keep warm in a low oven (200°F/95°C) if needed.

Serve with lemon wedges alongside rice and other components.

Soy Garlic Fried Tofu

Press tofu for at least 20 minutes to remove excess water. Pat dry and cut into 12 even cubes.

Toss tofu cubes gently in 1/4 cup cornstarch until evenly coated, shaking off excess. This creates a crisp exterior when pan-frying.

Heat 3 tbs vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (work in two batches if necessary) and pan-fry 3–4 minutes per side until all sides are golden and crisp. Transfer to a plate and drain briefly on paper towel.

Wipe the skillet lightly, reduce heat to medium-low and add the soy garlic sauce: combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs brown sugar, 3 cloves minced garlic, 1 tsp minced ginger and 1 tsp sesame oil in a small bowl. Pour into the skillet and warm, stirring to dissolve sugar.

Return the crisp tofu to the skillet and toss gently in the sauce for 1–2 minutes, spooning the sauce over the cubes so they glaze but do not become soggy. Remove from heat, garnish with sliced scallions and 1 tsp toasted sesame seeds.

Choice of 2 Proteins

Prepare your two chosen proteins. Each choice is indicated as approximately 8 oz. Below are brief instructions for each option; follow the ones you selected.

Grilled Chicken Thigh

Season boneless chicken thighs with salt and pepper (and a little soy or garlic powder if desired). Grill or pan-sear over medium-high heat with 1 tbs oil 5–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes and slice thinly.

Bulgogi Beef

Marinate thinly sliced beef in 2 tbs soy sauce, 1 tbs sugar, 1 tbs sesame oil, 1 clove minced garlic and 1 tsp grated pear or apple (optional) for 20–30 minutes. Sear in a hot skillet 2–3 minutes until browned and cooked. Finish with a sprinkle of sesame seeds and sliced scallions.

Pork Belly

Slice pork belly thin, season with salt and pepper, then pan-sear over medium-high heat until edges are crisp and fat renders, about 6–8 minutes. Drain excess fat and slice bite-sized.

Spicy Pork (Gochujang-style)

Marinate thin pork slices in 1 tbs gochujang, 1 tbs soy sauce, 1 tbs sugar, 1 tsp sesame oil, 1 clove minced garlic for 15–30 minutes. Stir-fry in a hot skillet 4–6 minutes until cooked through and sauce caramelizes slightly.

Vegetarian Mushroom Mix

Slice shiitake and oyster mushrooms (or mixed mushrooms) and sauté in 1 tbs oil with 1 clove garlic, a pinch of salt and 1 tsp soy sauce for 4–6 minutes until tender and slightly caramelized.

Assembly & Finishing

Divide the cooked rice between two large bowls (about 1 cup cooked rice per serving). Arrange the two chosen proteins (about 8 oz each total per bowl divided as desired) on top of the rice.

Add 6 fried shrimp (per bowl) and 6 glazed tofu cubes (per bowl) alongside proteins. Add pickled radish or kimchi, cucumber slices and a small handful of greens to each bowl for contrast.

Drizzle optional gochujang sauce or spicy mayo over the bowl to taste (about 1–2 tbs), sprinkle scallions and toasted sesame seeds over everything, and serve immediately with lemon wedges.