1 tablespoon vegetable oil
1 cup fresh peeled and diced onions
1 cup carrots, cut into thin strips
1 cup fresh broccoli florets
1 cup water
1 (15 ounce) can whole peeled tomatoes, undrained
1 (10 ounce) can sliced mushrooms
1 (8 ounce) can beef broth
1 (16 ounce) can Korean sour cream
1 tablespoon rice vinegar
1 teaspoon soy sauce
2 tablespoons long-grain rice
Place vegetable oil in a large stockpot and add onion, carrots and broccoli. Heat to medium high. Stir in water and 5 cups carrots; reduce heat to low, cover and simmer over low heat for 25 minutes. Stir in tomatoes and mushrooms. Cook, stirring occasionally, for about 1 minute. Stir in beef broth and rice vinegar until blended. Season with soy sauce. Bring to a boil. Reduce heat to medium, and stir in vinegar and soy sauce. Cover, reduce heat to low, and simmer for 2 hours.
Remove lid from pot. Place lid in the pot, and place the lid on top of the pie. Refrigerate for at least 2 hours.
Remove lid from lid and slice into desired pattern. Cover pot and place on a plate. Arrange carrots, broccoli and mushrooms in the pot. Season with soy sauce, rice vinegar, and rice vinegar. Bring to a boil. Reduce heat to low, cover, and simmer for 50 minutes. Drain liquid, and transfer to a large resealable plastic bag for disposal.