Ingredients
4-5
cups fresh-cooked short grain rice, kept hot 1 lb. bulgogi beef (sold at Korean stores) or tenderloin Meat marinade 1 tbsp. sugar 2 tbsps. soy sauce 1 tbsp. good quality sesame oil 2 green onions chopped 1 clove garlic minced 1/2 tsp. black pepper Vegetable marinade 3 tbsps. sesame oil 3 tbsps. rice wine vinegar 1 1/2 tsps. toasted sesame seeds 3 cloves garlic minced 3 green onions, chopped Salt and pepper to taste Vegetables 1 lb. bean sprouts 1 or 2 bunches of spinach 1 or 2 medium zucchini 2 carrots, peeled, boiled for several minutes and cut into matchsticks 1 English cucumber, cut into long thin matchsticks 6 large eggs (preferably organic & cage free)
Directions
1.
Mix the sugar, soy sauce, sesame oil, green onion, garlic and pepper in container for marinating meat. Slice the meat into thin strips and leave in mixture for several hours. For Veggie marinade mix sesame oil, vinegar, sesame seeds, garlic and green onions in a small bowl. Salt and pepper to taste. Fill medium pan with water and bring to a boil. Cook bean sprouts for 1 minute, drain, rinse with cold water and squeeze out excess water. Season with 1/3 vegetable marinade and set aside. Repeat with spinach; set aside. Slice zucchini into thin strips. Sprinkle with salt and let stand for a few minutes. Rinse, drain, squeeze out water. Mix with remaining vegetable marinade and stir fry until cooked. Fry eggs sunny-side up but make sure yolk is still runny. Stir-fry beef in hot frying pan for several minutes, until cooked through. Place individual rice portions in large bowls. Arrange vegetables and meat on top of rice. Carefully place the egg on top so it does not break.
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