Main Materials :
- 100 gr of Japanese Spinach
Leaf /
Horenzo
- 600 gr of White Rice (hot)
- 6 tablespoons of Kimchi
Vegetable Stir-fry of Materials :
- 3 tablespoons of Vegetable Oil
- 100 gr of Carrots (cut
into matches)
- 100 gr of Zucchini (cut)
- 100 gr of Radish (cut into
matches)
- 75 gr of Bean
Sprout
- 3 tablespoons of Sesame Oil
- 1½ teaspoon of Salt
Sautéed Beef of Materials :
- 2 tablespoons of Vegetable Oil
- 150 gr of Ground Beef
- 1 tablespoon of Sesame Oil
- 1 teaspoon of Soy
Sauce
- ¼ teaspoon of Sugar
Sauce Material (mix well) :
- 3 tablespoons of Gochujang
- 3 cloves of Garlic (roughly
chopped)
Broth Materials (cooked to boil) :
- 350 ml of Beef Broth
- 2 stalks of Spring Onions
(sliced ½ cm)
- 2 cloves of Garlic (roughly
chopped)
- 1 teaspoon of Soy
Sauce
- ¼ teaspoon of Salt
- ¼ teaspoon of White Pepper Powder
Topping Broth of Material :
- 2 pieces of Chicken Egg
(make omelette, roll and thinly sliced)
How to make :
- Boil the Japanese
Spinach
Leaf / Horenzo until
cooked and lift.
- Soak in cold
water until ripening stops, remove and drain horenzo.
- Heat the
vegetable oil and stir-fry the vegetables alternately while in comply sesame oil and salt until cooked, remove and drain.
- Heat the sesame
oil and vegetable oil and stir-fry the beef ingredients, while mixing the soy
sauce and sugar until cooked, remove and set aside.
- Prepare the rice
inside each serving bowl and put vegetables, kimchi, beef, then
pour the sauce until evenly distributed.
- Serve with broth
and sprinkle broth topping.
- Number of
Servings :
6 person.
Cooking Time :
- Preparation :
20 minutes
- Cooking :
80 minutes
- Total :
100 minutes
Have a Nice Eat ...❤❤
