Korean Bulgogi Rice Bowl
With Korean Bulgogi BBQ Fillet
Wholesome and delicious rice and vege bowls with our Korean Style Bulgogi Pork Fillet.
800g KRC Fresh Pork Korean Bulgogi Fillet
2 tbsp vegetable oil
2 cups long grain rice
1 Lebanese cucumber
2 spring onions
8 tbsp kimchi
toasted sesame to garnish
4 tbsp light soy sauce
2 tsp chilli sauce
2 tsp rice wine vinegar
Cook rice according to packet instructions and keep warm. Meanwhile, boil eggs to your liking. Slice the cucumber into ribbons with a vegetable peeler, cut the carrot into long thin strips (or grate) and thinly slice the spring onion. Mix together dressing ingredients with 2 tbsp water in a small bowl. Slice the pork fillet into strips.
Heat a large non stick pan or wok over med/ high heat, add oil and pork strips. Cook until browned and just cooked through, tossing regularly to ensure even cooking.
To assemble the bowls, divide the rice amongst 4 bowls. Add the cucumber and carrot in sections. Add the stir fried pork, halved eggs, spring onions and kimchi. Pour over dressing, sprinkle over sesame seeds and serve.
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