“Korean Gluten-Free Brunch Delight: Bulgogi Breakfast Bowl”

Allergens

Eggs, beef

Ingredients

• 1 lb thinly sliced beef sirloin
• 1 cup cooked white rice
• 2 cups mixed vegetables (bell peppers, carrots, onions)
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 4 green onions, thinly sliced
• 6 large eggs
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Optional: Kimchi, korean pickled radish, sesame seeds for garnish

Instructions

1. In a large bowl, mix together gochujang, soy sauce, sugar, sesame oil, minced garlic, salt, and pepper. Add the thinly sliced beef to the marinade and let it sit for 30 minutes.
2. Heat vegetable oil in a pan over medium high heat. Add the marinated beef and cook until browned and cooked through, about 5 7 minutes. Set aside.
3. In another pan, cook the mixed vegetables until tender but still crisp. Season with salt and pepper to taste.
4. Cook the eggs sunny side up or over easy.
5. Assemble the bulgogi breakfast bowls by placing cooked rice at the bottom of each bowl, followed by a generous portion of cooked beef, vegetables, and a fried egg on top. Garnish with green onions, kimchi, and sesame seeds if desired.

Chef’s Insight

The contrast of flavors, textures, and colors makes this dish both visually appealing and delicious.

Notes

Serve with a side of warm kimchi soup for added warmth and flavor.