[Korean Recipe] Bulgogi Bibimbap

Korean food that the world loves. Bibimbap and Bulgogi met.:) Vegetables rich in color with the more savory bulgogi as the more you chew it! It's a perfect bowl that does not envy other menus if you squish yolk and mix it.

[INGREDIENTS] - 2 servings -

• Basic: 200g Beef, 1/3 Carrot, 1/2 Zucchini, 1/2 Onion, 4 Shiitake mushrooms, 2 Eggs, 2 bowls of Steamed rice, a handful Baby leaves, Sesame oil, Sesame seeds

• Beef Sauce: 1+1/2tbsp Soy sauce, 1tbsp Cooking wine, 1/2tbsp Sugar, 1/2tbsp Minced garlic, 1/2tbsp Sesame oil, Pepper

• Red pepper paste sauce Mixture: 2tbsp Red pepper paste, 1tbsp Oligosaccharide, 1/2tbsp Sesame oil

• Soy sauce Mixture: 2tbsp Soy sauce, 1/2tbsp Oligosaccharide, 1tbsp Cooking wine, 1/2tbsp Sesame oil, 1/2tsp Minced garlic, Sesame salt
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1. After the beef is chopped well, put it on a kitchen towel to remove the blood. Marinate with sauce mixture for 10 minutes.

2. Julienne carrot, zucchini, onion, and shiitake mushrooms. And rinse the young leaves in cold water and drain.

3. Stir-fry onion - zucchini - carrot - shiitake mushrooms - beef in order with salt.

4. Put the oil in the pan and add eggs and cook them half-boiled on one side only. ( You can make the egg fry not spreaded by keeping the egg on the bowl and put it lightly).

5. Put the rice and roasted vegetables on the edge of the bowl. And then put the bulgogi, baby leaves and a fried egg in the middle.

6. Sprinkle some sesame oil and sesame seeds at last and serve with red pepper paste mixture(bibim gochujang) or soy sauce mixture.