Bulgogi Beef Fried Rice

INGREDIENTS

• 1lb ribeye

• 6-8 Cups of Day old rice

• 1 diced onion

• 1/2 cup peas

• 1/2 cup carrots

• 3/4 cup chopped kimchi

• 3-4T soy sauce

• 1 tablespoon sesame oil

• 2-3T Gochujang

• 3 eggs

• 5 tablespoons canola oil

---

Bulgogi Beef Marinade

• 5T soy sauce

• 2.5T honey

• 1/4 cup green onion

• 2T garlic

• 1T ginger

• 2T sesame seeds

• 2T sesame oil

• 1/2t black pepper

---

COOKING INSTRUCTIONS

Serves 1-2

1. Prepare the Bulgogi Beef Marinade: Combine soy sauce, honey, green onion, garlic, ginger, sesame seeds, sesame oil and black pepper. Marinade the ribeye for at least 2 hours (or overnight).

2. In a hot pan, sear beef on one side of pan until 70% cooked (~2 minutes). Cook onions on other side of pan until translucent. Remove and reserve both.

3. In well oiled wok or pan, add rice and begin cooking, breaking apart clumps. Combine with soy sauce and sesame oil. Rice should be well coated and slightly brown.

4. Move rice to edges of pan, add peas carrots and kimchi. Cook for several minutes then combine with rice.

5. Move rice & vegetables to edge of pan, add oil, and scramble eggs. Incorporate gochujang, black pepper, and mix.

6. Combine beef and onions, finish cooking for 1-2 minutes.

7. Top with sesame seeds and chopped green onions, and serve with dried seaweed. Enjoy!

---