[Serves 6]

INGREDIENTS [Kale]

9 oz kale, trimmed, chopped

1 Tbsp soy sauce

1/2 tsp black pepper

3 oz shallot, peeled, trimmed, julienne

3 Tbsp olive oil

METHOD

Sauté shallot with 1/2 Tbsp olive oil, add kale and 1/2 Tbsp olive oil and sauté until wilted. Finish with soy sauce and black pepper. Set aside.  

[Rainbow carrot]

9 oz rainbow carrots, trimmed, julienne

1 tsp kosher salt

1/2 tsp black pepper

3 Tbsp canola oil

METHOD

Sauté carrot less than 1 min. Do not over sauté.

[Bean sprout]

12 oz bean sprout

1/2 Tbsp salt

1 Tbsp sesame oil

1 Tbsp canola oil

1 Tbsp roasted sesame seeds

METHOD

Sauté sprout with canola oil and salt just until wilted. Finish with sesame oil.

[Korean zucchini ]

9 oz Korean zucchini, trimmed, julienne

2 Tbsp olive oil

1 /2 Tbsp kosher salt

METHOD

Sauté zucchini with salt and olive oil until slightly tender.

[Beef bulgogi]

1 1/2 lb beef rib eye Bulgogi cut 10 slices, 3/8” each

[Bulgogi sauce]

1 cup soy sauce

1/4 cup purified water

4 Tbsp brown sugar

2 Tbsp garlic, peeled

2 Tbsp onion, peeled

2 oz Asian pear, peeled and trimmed

1/2 Tbsp black pepper

2 Tbsp mirin

1 Tbsp sake

METHOD

Place all sauce ingredients into a blender and mix until blended well. When you marinate meat, make sure to separate each slice and dip into sauce evenly. Marinate about 2 hours.

[Assembly ingredients]

6 raw eggs

3 lbs steamed rice (brown or white rice)

ASSEMBLY

Heat iron pan smoking hot, spread out cooked rice (8 oz per serving), make a hole and crack egg in center. Add prepared carrot, zucchini, bean sprout and kale. Cover the iron pan and reduce to medium heat while cooking bulgogi meat in a separate pan. When bulgogi is cooked, add bulgogi in iron pan. Add pinch of salt and sesame seed on top of egg.