Tanesei Trading › *DR-1631 KUKI ICHIBAN SHIBORI JUNSEI GOMA ABURA (SESAME OIL: RICH FLAVOUR)

Recipe - *DR-1631 KUKI ICHIBAN SHIBORI JUNSEI GOMA ABURA (SESAME OIL: RICH FLAVOUR)
NUTRITIOUS! BIBIMBAP BOWL KUKI 1ST SQUEEZED GENUINE SESAME OIL FOR AN APPETIZING TASTE AND AROMA BIBIMBAP BOWL. INGREDIENTS (SERVES 2) -RICE 400G -KUKI KIRIGOMA WHITE SESAME SUITABLE AMOUNT -SPRING ONION 60G -SPINACH 60G -CARROT 60G -BEAN SPROUTS 60G -MINCED PORK 30G -KUKI 1ST SQUEEZED SESAME OIL -DR1631 SUITABLE AMOUNT -YAKINIKU SAUCE 2.5 TABLE SPOON -DR1631 2 TABLE SPOON -SALT SUITABLE AMOUNT -KIMCHI 60G -EGG 1P -GOCHUJANG SUITABLE AMOUNT -KUKI DEEP ROASTED WHITE SESAME SUITABLE AMOUNT HOW TO MAKE THIS RECIPE 1. MIX THE KUKI KIRIGOMA WHITE SESAME WITH THE RICE. CUT THE LEEKS INTO 4CM LONG STRIPS AND SOAK THEM IN WATER, THE SPINACH IS 5CM, AND THE CARROTS ARE PEELED AND CUT INTO 4CM LONG STRIPS. 2. BOIL MINCED PORK IN WATER FOR ABOUT 10 MINUTES, FRY IN A FRYING PAN WITH SESAME OIL (APPROPRIATE AMOUNT), AND SEASON WITH YAKINIKU SAUCE. 3. BOIL AND DRAIN THE SPINACH, CARROTS, AND BEAN SPROUTS. (YOU CAN ALSO HEAT IT IN THE MICROWAVE) 4. MIX 2 TABLESPOONS OF SESAME OIL WITH SALT, ADD LEEKS, NO. (3) AND MIXWELL. 5. PUT THE EGGS IN BOILING WATER AND BOIL FOR 8-10 MINUTES. 6. PUT THE RICE NO. (1) IN A BOWL, GARNISH WITH THE INGREDIENTS NO. (2) AND NO. (4) AND KIMCHI, PUT NO. (5) [CUT IN HALF] ON TOP, AND PUT THE GOCHUJANG ON TOP. FINISH WITH A SPRINKLE OF KUKI DEEP ROASTED WHITE SESAME TO COMPLETE.