Breakfast for husband day 45 - Spicy japchae & Bulgogi rice
1. Place 2 cups of rice, 2 cups of water, and 300g of seasoned Bulgogi in the inner pot.
(Bulgogi Marinade: 300g beef, 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp minced garlic, a pinch of black pepper, sesame seeds, and 1 tbsp sesame oil)
2. Place a steamer rack over the rice.
3. In a heatproof glass container, add a handful of soaked glass noodles, 2 sheets of fish cakes (sliced), 3 tbsp soy sauce, 2 tbsp allulose, 2 tbsp cooking wine (mirin), 2 tbsp sesame oil, 1 tbsp red chili powder, and a handful of soybean sprouts.
4. Place a 3-compartment stainless steel container on the rack.
5. In the first compartment, mix 2 eggs with an equal amount of water, a splash of cooking wine, and a pinch of salt (for steamed eggs).
6. In the second compartment, add kimchi, a drizzle of sesame oil, and canned tuna (for steamed tuna-kimchi).
7. In the third compartment, place the fatsia shoots.
8. Cook on Rice mode (or Mixed Grain mode) for 10 minutes.
9. To finish: Drizzle sesame oil on the steamed eggs, serve the fatsia shoots with gochujang (spicy dipping sauce), and sprinkle sesame seeds over the tuna-kimchi.
10. Mix the spicy soybean sprout glass noodles well and garnish with sesame seeds.
11. Add a generous amount of chopped garlic chives to the Bulgogi rice and mix thoroughly.
1. Put in 2 cups of rice, 2 cups of water and 300g of marinated bulgogi
(Bulgogi Seasoning: 300g meat, 3 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of minced garlic, pepper, sesame seeds, 1 teaspoon of sesame oil)
2. Putting in the bag
3. Put in a glass container of internal heating, 2 pieces of fish, 3 tablespoons of soy sauce, 2 tablespoons of alcholos, 2 tablespoons of sweet wine, 2 tablespoons of sesame oil, 1 teaspoon of buckwheat flour, and a can of spring sprouts
4. Putting in a 3 layer stainless steel side dish
5. Coated with 2 eggs, a lot of water, baking soda, and salt
6. I put in kimchi, sesame oil and chicken tuna.
7. Gives you the brain
8. I'll do it for 10 minutes in absorber mode.
9. Sesame oil for egg rolls, sesame oil for brain rolls, and sesame for tuna kimchi rolls to finish it off
10. Sprouted spicy pickles and stirred with sesame seeds
