BULGOGI BIBIMBAP BAKE

Ingredients:

1/2	kg	MONTEREY MEATS BEEF SUKIYAKI
1/4	cup	water
1/4	cup	soy sauce
1	tbsp	garlic powder
2	tbsp	vinegar
2	tbsp	sugar
3	tbsp	sesame seeds
2	tbsp	sesame oil
1 (220 g)	pack	MAGNOLIA CHEEZEE SQUEEZE
1/4	cup	MAGNOLIA REAL MAYONNAISE
4	cups	cooked Japanese rice
1 (150 g)	cup	store bought kimchi, chopped
2 (5 g)	pc	nori sheets, shredded or sliced thinly
1 (80 g)	pc	carrots, shredded
2 (500 g)	bundles	curly lettuce, rinsed and pat-dried

Procedure:

Preheat oven to 350ºF. Combine beef, water, soy sauce, garlic powder, vinegar, sugar, 2 tbsp sesame seeds and sesame oil in a bowl and set aside for 15 minutes.
In a large pan, cook meat over medium heat for 5 minutes or until cooked through. Set aside.
In a bowl, combine cheese sauce and mayonnaise. Set aside.
Combine rice and kimchi and place in an 8x5x2 inch ovenproof baking dish. Top with meat and cheese mixture. Bake for 15 minutes or until top has browned.
Top with nori sheets and remaining sesame seeds just before serving. Serve with carrot and lettuce.

Makes 20 servings
Yield: 1 8x5x2 inch pan

Tip/s:

You may also use an oven toaster and adjust pan size. Bake for 5 minutes or until top has browned.
Drizzle with mayonnaise on top.

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