- 4 cups hot cooked rice
- 1-1/4 lb bulgogi
- 1 12 oz. pkg bean sprouts, blanched (1/2-1 tsp salt, 1 tsp sesame oil, 1-2 cloves garlic, minced)
- *1-2 cucumbers (preferably Japanese-style), thinly sliced, blanched or stir-fried (1/2-1 tsp salt, 1 tsp sesame oil, 1-2 cloves garlic, minced) (Yunee's recipe calls for spinach, but you can use zucchini or any green veggie.)
- 2-3 carrots, shredded, julienned, or thinly sliced (1 tsp salt, pinch black pepper)
- Korean red pepper paste (6 Tbsp red pepper paste, 2 Tbsp rice vinegar, 2 Tbsp sugar)
- Note: Be very careful not to overcook the veggies. They should be just slightly cooked and still very crisp.
- Cook bulgogi in hot frying pan.
- Mix drained cucumbers with salt, sesame oil, and garlic.
- Squeeze out water from sprouts; mix sprouts with salt, sesame oil, and garlic.
- Fry carrots in lightly oiled pan with salt & pepper.
- Have each diner assemble the desired amount of meat, veggies, rice, and pepper paste in a ramen bowl or other large bowl.
6. Stir it all up.
7. Enjoy.
Cheers,
Barb
*If cucumbers seem an odd choice to you, I implore you to give them a try. They're really quite scrummy. In fact, that's my favorite part of this dish!
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