Kalbi Beef Bowl

Recipe Kalbi Beef Bowl


Soak bean sprouts in plenty of water. When crisp, thoroughly drain in a sieve.

Wash spinach or komatsuna (Japanese mustard spinach) with water. Chop off root and cut into 3cm(1.2 inch) lengths. Separate each leaf of chingensai (pak choy rape) and wash with water. Cut into 3cm(1.2 inch) lengths.

Peel round onion and cut vertically in half. Further cut vertically into 5mm(0.2 inch) wide strips

Cut red bell peppers and green bell peppers vertically into half. Remove stem and seeds. Cut vertically into thin strips.

Combine the ingredients for , add Kalbi (sliced beef ribs) and marinate in sauce.

Boil ample water in a pot, add salt and cooking oil. Boil bean sprouts and spinach respectively and drain in a sieve.

Heat 1 tablespoon oil in a frying pan, stir-fry onions, red green peppers and green bell peppers. Remove from pan.

Put 1 tablespoon of oil in a frying-pan, cook kalbi beef with over high heat until slightly brown.

Place rice in a donburi bowl. Spread bean sprouts, spinach, onions, red bell peppers and green bell peppers over rice. Place kalbi beef on top. Pour the over it. Sprinkle sanshA? (Japanese pepper) powder.

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