Bulgogi Bowl
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Cut the pork into 1-2 cm wide strips and knead in the flour. |
| 2 | Soak the glass noodles in lukewarm water (or boiling water) to rehydrate, then cut into 3 cm lengths. |
| 3 | Thinly slice the onion lengthwise, julienne the carrot into short, thin strips, and cut the bok choy into 2 cm pieces. |
| 4 | Heat sesame oil in a frying pan, add the onion and carrot, and stir-fry well. Add the bok choy and stir-fry. Add water and the glass noodles, then simmer until tender. |
| 5 | Once all the liquid has evaporated, add the pork and stir-fry. Add the seasonings, garlic paste, and white sesame seeds, then stir-fry briefly. |
| 6 | Serve over cooked rice. |
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