Korean BULGOGI RICE BOWL

Korean Bulgogi Rice Bowl

With Korean Bulgogi BBQ Fillet

Wholesome and delicious rice and vege bowls with our Korean Style Bulgogi Pork Fillet.

Serves 4

INgredients

800g KRC Fresh Pork Korean Bulgogi Fillet
2 tbsp vegetable oil
2 cups long grain rice
4 eggs
1 Lebanese cucumber
1 carrot
2 spring onions
8 tbsp kimchi
toasted sesame to garnish
dressing
4 tbsp light soy sauce
2 tsp chilli sauce
2 tsp rice wine vinegar

Method

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.

Enjoy!

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