Food using beef bulgogi Bulgogi over rice
It's a great bowl of rice with vegetables in it and without side dishes. If the marinated beef is sleeping in the freezer, make it and try it!
2 serving
Within 30 minutes
낭랑주부
Ingredients
  • Beef bulgogi
  • Soy sauce
    1~2spoon
  • Cabbage
  • Carrot
  • onion
  • Pumpkin
  • enoki mushroom
  • Red pepper
  • Eggs
  • Sea tangle
  • potato starch
Cooking Steps
STEP 1/9
You can use the vegetables in the refrigerator
I like cabbages, so I put in cabbages.
STEP 2/9
We're going to put enoki mushroom and red pepper at the end, so prepare them separately.
It's good if you put paprika instead of chili peppers. You can put any mushroom
STEP 3/9
I put kelp in hot water and made it.
If you use anchovy stock again, it tastes much better. I had to hurry up and make it, so I only made the broth like this.
If you do this when you don't have much time, it tastes much better than just adding water.
STEP 4/9
Put a little bit of oil on the seasoned beef and stir-fry it first.
STEP 5/9
When the meat is almost cooked, cut it into pieces and stir-fry the vegetables one more time
STEP 6/9
Add water and boil the kelp and boil it.
Adjust the amount of soup to your liking, but don't put it in too much. It just becomes soup. Haha
Season with soy sauce or tsuyu.
STEP 7/9
When it boils, add mushrooms and peppers at the end
STEP 8/9
Beat in the egg first and add it as if you're spraying it.
Don't stir after you put it in. It gets messy.
If you don't like the broth too watery, you can add a bit of starch water to make it thick.
If you're going to add starch water, you can make starch (starch powder): water = 1:1 or 1:2
STEP 9/9
Put rice on the bottom and put it on top. That's it's over!
It's a full bowl of rice that makes you feel like you've eaten with other side dishes.
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