Bulgogi-deopbap, Bulgogi with Rice, 烤牛肉盖饭, 烤牛肉蓋飯, プルゴギ丼, 불고기덮밥 Leave a comment

Pan-fried bulgogi served over steamed rice. The sauce and vegetables make bulgogi ideal for mixing with rice.

将牛肉用酱油调味酱腌制一定时间,炒熟后浇在米饭上食用。烤牛肉加入适量的蔬菜翻炒至出汤 , 再拌米饭吃。



Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 1 lb (450g) beef (sirloin), 1 onion (7 oz, 200g), 1 green bell pepper (7 oz, 200g), 1 red chili pepper (½ oz, 15g), 1 oz (30g) sweet potato noodle, 3⅓ oz (100g) oyster mushrooms

Marinade for beef 4 tablespoons soy sauce, 1 teaspoon salt, 3 tablespoons sugar, 2 tablespoons corn syrup, 2 tablespoons minced green onion, 1 tablespoon minced garlic, pinch of ground black pepper, 1 cup water

1. Cut the beef into thin slices 1/10-inch (0.2-cm) thick across the grain, or have butcher slice meat for you. If necessary, cut into smaller bite-size pieces. Pat meat dry with paper towels to remove excess blood.
2. In a big bowl, combine all the ingredients of the marinade for beef and mix well. Add the prepared beef and toss together.
3. Soak the sweet potato noodle in lukewarm water for 30 minutes.
4. Cut the onion into long thin slices. Cut the bell pepper and chili pepper in half and remove the seeds. Cut the peppers into thin slices.
5. Shred the oyster mushrooms into thin strips.

1. Heat a skillet, add the marinade beef and pan fry over medium heat. Then add the onion and bell peppers and continue pan frying.
2. Add the sweet potato noodles and fry for 5 minutes. Lastly, add the chili pepper and mushroom and then fry for 5 minutes.
3. Place a scoop of cooked rice in the individual plate. Place the cooked beef, noodles and vegetables on the side.

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