Hello everyone. This time, I'd like to share a recipe for Korean rice salad that can serve about 3 to 4 people.

Ingredients

  • 5 bowls of rice
  • 100 grams of bulgogi (marinated beef)
  • 100 grams of beef (thinly sliced and then finely chopped)
  • 60 grams of bean sprouts, spinach, and mushrooms, a little of each (you can also add other vegetables of your choice)
  • 3 carrots (cut into thin strips)

Step-by-step method

1. Heat a pan and add the rice. Then drizzle 1 tablespoon of sesame oil over the rice and fry until evenly mixed.

2. To make the sauce for the rice salad, mix together 2 tablespoons of chili (paste), 2 teaspoons of sesame seeds, 2 teaspoons of sugar, 1 teaspoon of sesame oil, and spring onion until well combined.

3. In another bowl, mix together 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, garlic, ginger, and sesame seeds until well combined.

4. Heat a pan, add half a teaspoon of oil, then add the bean sprouts along with 1 teaspoon of the sauce mixed in step (3), and fry for about 30 seconds. Then remove and place into a bowl.

In the same pan, add the carrots. Add half a teaspoon of oil and 2 teaspoons of the sauce mixed in step (3), and fry for about 1 minute.

For the spinach too, just like before, add 1 teaspoon of oil and 1 tablespoon of the sauce, and fry for about 30 seconds.
For the mushrooms as well, add 4 teaspoons of oil and 1 tablespoon of the sauce, and fry for about 1 minute.

The last thing to fry is the beef. Add 2 teaspoons of oil, 2 teaspoons of sugar, and all the remaining sauce to the beef, and fry for about 2 minutes.

5. Once everything has been fried, arrange the bean sprouts, spinach, mushrooms, carrots, bulgogi, and fried beef on top of the rice in rows. Then pour over the sauce made in step (2), mix thoroughly, and toss together. (You can also add a half-fried egg and mix it in.)

And there you have it — a delicious, mouth-watering Korean rice salad that you can now enjoy eating.

Source: Asianfoodchannel.com