1 each 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 1⁄4” or 1⁄2” pieces
1 cup carrots, peeled and cut into 1⁄8” x 2” strips or use preshredded carrots 1 cup squash, yellow, zucchini or both, washed and cut into 1⁄8” x 2” strips
1 cup red bell pepper, washed and seeded, cut into 1⁄4” x 2” strips
2 T vegetable oil
1 T toasted sesame seed oil 1 each farm egg
The vegetables in this dish can be served raw, steamed, blanched, sauteed; 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 mediumhigh heat until hot, about 5 minutes.
Meanwhile, heat another nonstick skillet over mediumhigh heat.
Add 1 T of vegetable oil, 1 T of sesame oil, and the slice mushrooms.
Saute 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 clear for the meat.
Place the warmed beef in the center of the bowl and top with the fried egg.
Serve immediately. Serves 46.
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