Korean Breakfast Bowl with Spicy Bulgogi and Pickled Vegetables

Allergens

Soy, wheat (from quinoa)

Ingredients

• 6 oz thinly sliced sirloin steak 1/4 cup gochujang (Korean red chili paste) 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp honey 1 tsp minced garlic 1 tsp minced ginger 1/2 cup mixed vegetables (such as bell peppers, carrots, and cucumber) 1/4 cup pickled daikon radish 2 cups cooked quinoa 2 eggs 2 tbsp sesame seeds 2 tbsp chopped green onions Salt and pepper to taste

Instructions

1. In a bowl, combine the gochujang, soy sauce, rice vinegar, honey, garlic, and ginger. Mix well, and set aside.
2. In a large pan or skillet, cook the sliced sirloin steak over medium high heat until cooked through. Add the sauce to the pan and stir until the meat is evenly coated. Remove from heat and let rest.
3. In another pan, cook the mixed vegetables until tender but still crisp. Season with salt and pepper.
4. Cook the eggs to your preference (sunny side up or scramble
5. .
6. Assemble the bowl by layering cooked quinoa, pickled daikon radish, spicy bulgogi, vegetables, and a cooked egg on top. Sprinkle with sesame seeds and chopped green onions. Enjoy!

Chef’s Insight

This Korean breakfast bowl provides a well-rounded meal with lean protein, vegetables, and complex carbohydrates to fuel your day.

Notes

This recipe can be easily customized to suit your preferences and dietary restrictions.