Bulgogi with rice
I tried transforming the popular Japanese style rice bowl into a Korean style. Everyone's favorite bulgogi, soft eggs, and hot rice in a bowl. When there are no side dishes, it is recommended as a dish that can be prepared quickly in a busy morning.
4 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Beef bulgogi
    400 g
  • onion
    1/8 ea
  • leek
    1/2 ea
  • Shiitake mushroom
    2 piece
  • egg
    3 ea
  • instant rice
    4 ea
  • crushed garlic
    1 ts
  • Beef bulgogi seasoning
    8 TS
  • Water
    120ml
  • Salt
    little
  • bamboo shoot
    80g
  • Cheongyang red pepper
    2ea
Cooking Steps
STEP 1/4
Remove the blood from the beef and cut it into bite-size pieces and mix it with the sauce for Sarawon Bulgogi.
STEP 2/4
Shred onions and shiitake mushrooms, cut bamboo shoots wide, blanch them in boiling water, cool them in cold water, and drain them. Slice the green onion diagonally and the cheongyang pepper long.
STEP 3/4
Grease a heated pan with cooking oil, stir-fry garlic on low heat to create flavor, and then stir-fry beef. Stir-fry onions and bamboo shoots, stir-fry shiitake mushrooms and cheongyang peppers, and season with salt.
STEP 4/4
3. Reduce the heat to low, add beaten egg and green onion and mix. Cover and cook for about 30 seconds. Finish on top of warm rice.
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