Name: Beef Sausage Rice Bowl
Cook time: 8 min
Total time: 8 min
Yield: 1
Ingredients: 1 Korean cucumber or 2 Persian cucumber; 1 tbsp gochugaru, korean red pepper flakes; 1 1/2 tbsp vinegar; 1 tbsp fish sauce; 1 tbsp plum extract; 1 tbsp sugar; 1 tsp sesame seeds; 1 link beef sausage; 1 tbsp cooking oil; 1 egg; 1 cup warm cooked rice; cilantro, optional

Description

Sausage Rice Bowl 3

Ingredients

Scale

1 Korean cucumber or 2 Persian cucumber
1 tbsp gochugaru, korean red pepper flakes
1 1/2 tbsp vinegar
1 tbsp fish sauce
1 tbsp plum extract
1 tbsp sugar
1 tsp sesame seeds
1 link beef sausage
1 tbsp cooking oil
1 egg
1 cup warm cooked rice
cilantro, optional

Instructions

Cut cumber into 2-inch long slices. Combine gochugaru, vinegar, fish sauce, plum extract and sugar and mix well. Add cucumber and sesame seeds and toss all together. Set aside.
Slice beef into 1-inch long pieces with 4 scores. Cook over medium high heat for 5 to 6 minutes with or without oil. It’s up to you, I used nonstick skillet and didn’t need extra oil to cook the sausage since the sausage release lots of fat to the pan while cooking.
Set the sausages to a side and add cooking oil to fry egg. Cook the egg to your desire doneness.
Place warm cooked rice on a serving bowl, arrange sausages on one side and egg in the middle. Place cucumber salad on the other side and top with some cilantro leaves. Enjoy!

Cook Time: 8 mins