• 1 (12 oz) package Suji’s Korean Cuisine Savory Beef Bulgogi

  • 4 cups ­ steamed white rice

  • 1 cup ­ Suji’s Korean Savory Sauce

  • 1 cup ­ curly kale, stemmed and torn or chopped into bite­sized pieces

  • 1 cup shiitake mushrooms sliced into ¼” or ½” pieces

  • 1 cup ­ carrots, peeled and cut into ⅛” x 2” strips or use pre­shredded carrots

  • 1 cup ­ squash, yellow, zucchini or both, washed and cut into ⅛” x 2” strips

  • 1 cup ­ red bell pepper, washed and seeded, cut into ¼” x 2” strips

  • 2 T ­ vegetable oil

  • 1 T ­ toasted sesame seed oil

  • 1 farm egg

The vegetables in this dish can be served raw, steamed, blanched, sautéed; or like in this version, a mixture of techniques. Steam the carrots, bell peppers and squash in a bamboo steamer for about 1 minute, or until tender and reserve. Blanch the kale in a large pot of boiling water for 12 minutes, or until tender. Refresh the kale in cold water to halt the cooking process. Remove from the water and squeeze out the excess water, reserve for plating. Massage the bulgogi in the bag for about 20 seconds to separate the meat. Empty the package into a nonstick skillet over medium high heat until hot, about 5 minutes. Meanwhile, heat another nonstick skillet over medium high heat. Add 1 T of vegetable oil, 1 T of sesame oil, and the sliced mushrooms. Sauté until cooked through, about 2 minutes and reserve. Mix the rice with the savory sauce and place in a large serving bowl. Fry the egg, sunny side up, with the remaining vegetable oil in a small nonstick pan. Place the vegetables in piles around the rim of the bowl, leaving the center open for the meat. Place the warmed beef in the center of the bowl and top with the fried egg. Serve immediately.

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