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What You'll Need

Quantity Ingredient
6 ea Baby bok choy, sliced in half lengthwise
1½ lb Shiitake mushrooms, thick sliced
1 ea Carrots, bias sliced
½ ea Red bell peppers, julienne
½ ea Yellow bell, peppers, julienne
1 ea Red Fresno chili pepper, thinly sliced
4 ea Radish, thinly sliced
½ cup Cilantro leaves
6 ea Eggs, soft boiled
sprinkle Sesame seeds, toasted
2 cups Jasmine rice, dry
2 cups Custom Culinary® Bulgogi Marinade
2 cups Custom Culinary® Korean-Style Barbecue Sauce
1 oz Custom Culinary® Kimchi Prep
4½ tsp Custom Culinary® Vegetable Liquid Stock Concentrate
3 cups Water
PREPARATION

  1. Prepare vegetables as listed.
  2. Place bok choy in Ziploc bag. Pour in Bulgogi marinade. Let sit to take on flavor.
  3. Prepare Jasmine rice with Liquid Stock Concentrate, water and Kimchi Prep.
  4. Grill bok choy until tender and grill marks are achieved.
  5. Prepare soft boiled eggs (6 minutes).
  6. Build bowl by adding cooked rice and top with grilled bok choy, the variety of vegetables, and drizzle with Korean-style BBQ Sauce.
  7. Place soft boiled egg on bowl and garnish with cilantro leaves, Fresno chilies and toasted sesame seeds.
  8. Cut open soft boiled egg to release yolk and serve.