Korean mixed rice with meat and assorted vegetables.
A great way to use up your left-over bulkogi and accompanying veggies.
Eggs - 1 per serving
Cooked white rice (left-over is fine)
Korean Pickled Peppers
2 T Gochujang
1 T sesame oil
1 T sugar
1 T water
1 T rice vinegar
If using left-over rice, re-heat it.
Fry one egg for each serving, until the whites are cooked but the yolk is still runny.
For each serving, place some hot rice into a bowl.
Top with Bulkogi, Kimchi, Sesame Spinach, Peppers, and cucumbers.
Top with a fried egg and a spoonful of sauce (to taste).
To eat: mix it all up and dig in!
I don't have a picture of mine, so I borrowed one from the internet.
You can see this one doesn't have the exact same veggies as mine.
The Johnson Family Cookbook