Korean Bulgogi with Toasted Rice and Fried Egg

Name: Korean Bulgogi with Toasted Rice and Fried Egg
Total time: 45 min
Yield: 4
Cuisine: coreana
Ingredients: 450 g beef fillet; 150 g onion; 10 g clove of garlic; 10 g ginger; 45 ml soy sauce; 20 g brown sugar; 5 ml sesame oil; 5 ml rice vinegar; 2 g black pepper (to taste); 900 g jasmine rice; 10 ml vegetable oil; 10 ml sesame oil; 22 ml soy sauce; 120 g egg; 10 g sesame seed (to taste); 20 g spring onion (to taste); 50 g ssamjang (to taste)

Slow-cooked seduction: marinated beef bulgogi with toasted rice, fried egg, and irresistible Korean touches

Time: 45 min · Servings: 4 · Calories: 648 kcal

Ingredients

450 g beef fillet
150 g onion
10 g clove of garlic
10 g ginger
45 ml soy sauce
20 g brown sugar
5 ml sesame oil
5 ml rice vinegar
2 g black pepper (to taste)
900 g jasmine rice
10 ml vegetable oil
10 ml sesame oil
22 ml soy sauce
120 g egg
10 g sesame seed (to taste)
20 g spring onion (to taste)
50 g ssamjang (to taste)

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.

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Categories: Meat & Poultry · All recipes

Korean Bulgogi with Toasted Rice and Fried Egg

Ingredients

Method

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