RECIPE BY:
Heather Jeong
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 300g thinly sliced beef (scotch fillet or sirloin)
- 100g Ottogi Bulgogi Sauce & Marinade
- 1 tbsp canola oil
- 4 eggs
- 4 cups cooked rice (medium short grain)
- 4 tbsp Yeo’s Pure Sesame Oil
SALAD:
- 1 cup lettuce (julienned)
- 1 Lebanese cucumber (julienned)
- ½ carrots (julienned)
GOCHUJANG SAUCE (KOREAN CHILLI SAUCE):
METHOD:
- Marinate beef with Ottogi Bulgogi Sauce & Marinade for at least 30 min.
- Mix the gochujang sauce ingredients together in a small dish and set aside.
- In a heated frying pan add 1 tbsp canola oil. Fry eggs over medium heat in sunny side up style until the egg whites are cooked. Set aside fried eggs.
- In the same pan, cook marinated meat (bulgogi) over medium heat until the meat is cooked. This should take about 5 minutes. Set aside cooked meat (bulgogi).
- Place 1 cup of rice in each bowl and drizzle with ½ tbsp sesame oil. Top assorted salad ingredients and cooked bulgogi on top of the rice. Add fried egg on top. Drizzle ½ tbsp sesame oil over the ingredients. Repeat with the other bowls. Serve bibimbap with gochujang sauce (Korean chilli sauce).
- Mix gochujang sauce well into the rice, meat and salad ingredients prior to eating.
INGREDIENTS:
- 300g thinly sliced beef (scotch fillet or sirloin)
- 100g Ottogi Bulgogi Sauce & Marinade
- 1 tbsp canola oil
- 4 eggs
- 4 cups cooked rice (medium short grain)
- 4 tbsp Yeo’s Pure Sesame Oil
SALAD:
- 1 cup lettuce (julienned)
- 1 Lebanese cucumber (julienned)
- ½ carrots (julienned)
GOCHUJANG SAUCE (KOREAN CHILLI SAUCE):
METHOD:
- Marinate beef with Ottogi Bulgogi Sauce & Marinade for at least 30 min.
- Mix the gochujang sauce ingredients together in a small dish and set aside.
- In a heated frying pan add 1 tbsp canola oil. Fry eggs over medium heat in sunny side up style until the egg whites are cooked. Set aside fried eggs.
- In the same pan, cook marinated meat (bulgogi) over medium heat until the meat is cooked. This should take about 5 minutes. Set aside cooked meat (bulgogi).
- Place 1 cup of rice in each bowl and drizzle with ½ tbsp sesame oil. Top assorted salad ingredients and cooked bulgogi on top of the rice. Add fried egg on top. Drizzle ½ tbsp sesame oil over the ingredients. Repeat with the other bowls. Serve bibimbap with gochujang sauce (Korean chilli sauce).
- Mix gochujang sauce well into the rice, meat and salad ingredients prior to eating.
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