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Ingredients
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300 g cooked jasmine rice
180–220 g fully cooked shredded brisket
30 g gochujang
20 ml soy sauce
15 g brown sugar
15 ml rice vinegar
10 ml sesame oil
60 g cucumber, thinly sliced
40 g carrot, julienned
Green onions, sliced, as needed
Toasted sesame seeds, as needed
Neutral oil, as needed
Optional – add 15g of your favourite
Kimchi/pickled radish
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Preparation Instructions
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Prepare rice according to standard procedure and
hold warm.
In a saucepan over medium heat, warm a small
amount of neutral oil. Add the shredded brisket
and heat gently.
in a bowl, combine gochujang, soy sauce, brown
sugar, rice vinegar, and sesame oil. Add sauce to
the brisket and cook, stirring, until heated through
and lightly glazed. Remove from heat.
Assemble bowls by portioning rice into serving
bowls. Top with glazed brisket, cucumber, carrot,
and pickled radish or kimchi.
Finish with sliced green onions and toasted sesame
seeds.
Serve immediately.
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Nutrition Info.
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1 serving
Calories: ............................ 500
Protein: ............................ 27 g
Fat: .................................... 18 g
Carbohydrate: ................. 56 g
Fibre: ................................... 2 g
Sugar: .................................. 8 g
Cholesterol: .................... 55 mg
Sodium: ...................... 820 mg
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