TRIAL RECIPE
For 12 servings:
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| HEINZ Red Wine Vinegar | - | 1 Tbsp. |
| LEA & PERRINS 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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