Serves 4 people
150 g bacon (sliced into bite size and toasted)
150 g hotdog (sliced)
150 g kimchi (chopped)
30 g gochujang paste
salt to taste
pepper to taste
300 g cooked sushi rice
2 tbsp sushi rice vinegar
2 tsp furikake
soy sauce to taste
1 tsp sesame oil
2 tbsp sriracha
50 g japanese mayonnaise
2 stalk green scallions (sliced)
20 g seaweed

Recipe Courtesy of
Asian Food Network

Korean Army Stew Sushi Bake

Try the Korean variety of deconstructed sushi that is baked with layers of toppings and rice!

Difficulty: Easy

Preparation: 20 min
Cook: 30 min
Clean up: 10 min

Steps: 3 steps
15 Ingredients

Difficulty: Easy
Steps: 3 steps
15 Ingredients

Preparation: 20 min
Cook: 30 min
Clean up: 10 min

Instructions

Mix ingredients together
- In a mixing bowl, combine bacon, hotdog, kimchi and Gochujang paste. Mix them well.
- Season with salt and pepper to taste.
- Set aside.

Prepare sushi bake
- In a separate bowl, mix cooked sushi rice with rice vinegar, Furikake seasoning, soy sauce and sesame oil.
- Lay out the seasoned sushi rice evenly onto a baking tray/dish.
- Spread the bacon & hotdog mixture on the rice, spread it evenly.
- Garnish with Sriracha and mayonnaise.

Bake dish
- Preheat oven to 210⁰C.
- To give it a slight caramelization, bake the rice for 5-10mins.

Plate and Serve!

Serve garnished with sliced scallions and seaweed.

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Name: Korean Army Stew Sushi Bake
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 150 g bacon (sliced into bite size and toasted); 150 g hotdog (sliced); 150 g kimchi (chopped); 30 g gochujang paste; salt to taste; pepper to taste; 300 g cooked sushi rice; 2 tbsp sushi rice vinegar; 2 tsp furikake; soy sauce to taste; 1 tsp sesame oil; 2 tbsp sriracha; 50 g japanese mayonnaise; 2 stalk green scallions (sliced); 20 g seaweed