| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Asian |
Asian, Korean, Rice |
4 |
Servings |
INGREDIENTS
|
|
-INGREDIENTS: |
| 2 1/2 |
c |
Rice |
| 1/4 |
bn |
Chinese Cabbage Kimchee |
|
|
7 oz. or 200 gm. |
| 7 |
oz |
Rib eye thinly sliced SEASONING MIXTURE: |
| 3 |
tb |
Soy Sauce |
| 1 |
tb |
Sesame Oil |
| 1 |
tb |
Prepared Sesame Seeds. |
| 2 |
tb |
Green Onion Minced |
| 1 |
ts |
Garlic Minced |
|
|
Dash of Pepper |
|
|
Black or White |
| 3 1/4 |
c |
Water or 3 1/2 cups |
| 2 |
tb |
Sesame Oil |
| 2 |
|
Eggs |
|
|
Pinch of Salt |
INSTRUCTIONS
METHOD: 1. Shred Kimchee without rinsing. 2. Shred beef and marinate in
Seasoning Mixture. 3. Saute rice in sesame oil until translucent. 4. In
deep pan or rice cooker, place first 1/3 of the Kimchee. Repeat the
process two more times and add 3 1/3 cups water. Cook as for rice. 5.
While cooking rice, make Egg Decorations, and shred. 6. Serve rice with
shredded Egg Decoration on top. NOTE: The flavor of this dish depends on
the flavor of the Kimchee.
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