Korean Bulgogi with Toasted Rice and Fried Egg
Slow-cooked seduction: marinated beef bulgogi with toasted rice, fried egg, and irresistible Korean touches
Time: 45 min · Servings: 4 · Calories: 149 kcal
Ingredients
- 450 g beef fillet
- 150 units onion
- 10 clove of clove of garlic
- 10 teaspoon of ginger
- 45 tablespoon of soy sauce
- 20 tablespoon of brown sugar
- 5 teaspoon of sesame oil
- 5 teaspoon of rice vinegar
- 2 to taste black pepper
- 900 g jasmine rice
- 10 teaspoon of vegetable oil
- 10 teaspoon of sesame oil
- 22 tablespoon of soy sauce
- 120 units egg
- 10 to taste sesame seed
- 20 to taste spring onion
- 50 to taste ssamjang
Method
- Slightly freeze the beef to slice it very thinly, almost translucent.
- Place the beef slices in a bowl with the onion, pressed garlic cloves, grated ginger, soy sauce, rice vinegar, sesame oil, brown sugar, and black pepper to taste. Mix everything well to coat, and let it marinate for 30 minutes.
- Add yesterday's jasmine rice to a wok, season it with soy sauce and sesame oil, and stir over high heat until it begins to toast.
- Cook the marinated beef over high heat until the onion is slightly caramelized and the beef is browned, but not dry. Meanwhile, fry the eggs.
- Plate the toasted rice, top with bulgogi and fried egg. Decorate with sesame seeds, fresh spring onion, and ssamjang to taste.
Categories: Meat & Poultry · All recipes
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