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B bim bowl


For 12 servings:

HEINZ Red Wine Vinegar - 1 Tbsp.
Worcestershire Sauce
- 2 Tbsp.
Sesame oil - 2 Tbsp.
Soy sauce - 2 Tbsp.
Brown sugar - 2 Tbsp.
Sugar - 1 Tbsp.
Garlic, minced - 2 cloves
Green onion, sliced thin - 1/3 cup
HEINZ Apple Cider Vinegar - 1 cup
Granulated sugar - 1 cup
Salt - 2 tsp.
Cucumber, sliced thin 36 oz. -
Carrot, sliced thin 36 oz. -
Gochujang paste (Korean red pepper paste) - 2 Tbsp.
HEINZ Chili Sauce - 1.5 cups
Korean-style bulgogi beef, thinly sliced 3 lb. -
Brown rice, cooked - 18 cups
Kimchi - 4 cups
Green onions - 1.5 cups
Egg - 12 each
Nori furikake seasoning - 12 tsp.

COMBINE marinade ingredients. Toss beef in marinade to coat. Let marinate for at least 4 hours or overnight.

HEAT vinegar, sugar, and salt in small saucepan until boiling to make the pickles. Pour immediately over carrots and cucumber in heat proof container. Let pickle for 1 hour or overnight.

COMBINE HEINZ Chili Sauce with gochujang paste until evenly combined to make the hot chili sauce. For each serving:

COOK 3 oz. of beef on hot pan or griddle until fully cooked and fry 1 egg to desired temperature.

FILL serving bowl with 1-1/2 cup of brown rice and top with fried egg, cooked bulgogi beef, 1/3 cup kimchi, 2 Tbsp. green onion, ¼ cup each of pickled cucumber and carrot, and 2 Tbsp. of hot chili sauce.

Nutrition Information Per Serving (): 1210 Calories, 17g Total Fat, 3.5g Saturated Fat, 185mg Cholesterol, 1020mg Sodium, 234g Total Carbohydrate, 14g Dietary Fiber, 15g Total Sugars, 29g Protein, 6%DV Vitamin D, 8%DV Calcium, 30%DV Iron, 25%DV Potassium

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