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Ingredients:
| 4 packs | (250 g each) | VEEGA MEAT-FREE BULGOGI |
| 1/4 | cup | sesame oil |
| 10 | cups | cooked rice |
| 2 | tbsp | cooking oil |
| 2 packs | (200 g each) | enoki mushrooms |
| 1 pack | (500 g) | store bought kimchi, chopped |
| 1/4 | cup | light soy sauce |
| 1 bunch | (30 g) | onion leeks, sliced |
| 14 | pc | MAGNOLIA BROWN EGGS, fried |
Procedure:
1. Combine sesame oil and cooked rice. Set aside.
2. Heat oil in pan. Sauté mushrooms for 2 minutes. Set aside.
3. Add kimchi, rice mixture and soy sauce. Mix until fully incorporated. Sauté for 5 minutes.
4. Transfer to a plate. Top with bulgogi, mushrooms and onion leeks. Serve with egg.
Makes 12servings.
(Yield: 12 cups /1 cup per serving)
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