Korean Breakfast Platter: Spicy Kimchi Fried Rice, Bulgogi Beef Skewers, and Mochi Pancakes

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 cups cooked white rice 1 cup kimchi 2 tbsp vegetable oil 1 lb beef sirloin, thinly sliced 1/2 cup soy sauce 1/4 cup brown sugar 1/4 cup rice wine 2 tbsp sesame oil 1 tsp black pepper 1 tsp garlic powder 12 wooden skewers 8 oz mochiko (sweet rice flour) 1 cup water 1/4 cup granulated sugar 2 tbsp vegetable oil 1 tbsp baking powder 6 large eggs Salt and pepper, to taste

Instructions

1. For the spicy kimchi fried rice: Heat 1 tbsp of vegetable oil in a pan over medium heat. Add the kimchi and cook for 3 4 minutes until heated through. Add the cooked white rice and mix well. Cook for another 2 3 minutes until heated through. Season with salt and pepper to taste. For the bulgogi beef skewers: In a bowl, combine soy sauce, brown sugar, rice wine, sesame oil, black pepper, and garlic powder. Mix well. Add the sliced beef to the marinade and let it sit for 15 minutes. Preheat the grill or griddle pan to medium high heat. Thread the beef onto wooden skewers and grill until cooked through, approximately 2 3 minutes per side. For the mochi pancakes: In a bowl, mix together mochiko, water, granulated sugar, vegetable oil, baking powder, and eggs. Season with salt and pepper to taste. Heat a non stick pan over medium heat. Pour 1/4 cup of batter per pancake onto the pan and cook until bubbles form on the surface. Flip and cook until golden brown on both sides.

Chef’s Insight

The combination of flavors and textures in this Korean breakfast platter is sure to excite your taste buds and make for a memorable meal.

Notes

Adjust cooking times and seasonings according to personal preferences.