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):

  • 3 tbsp Ottogi Gochujang (Korean hot pepper paste)
  • 2 tbsp Obento Mirin
  • 2 tbsp Yeo’s Pure sesame oil

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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