Here is another Korean inspired dish which is again inauthentic. This is just more my interpretation of a food using Korean flavors. In this recipe all you need is a skillet and an Instant Pot. The kids absolutely devoured this. Without further ado here is the list of ingredients and recipe to follow.
2 lb chuck roast, 1 cup rice, 1/2 pound brussel sprouts, lard, minced garlic, 2 eggs, bulgogi marinade.
Put the chuck roast, about 10 oz (half the container) of bulgogi marinate, and 1/4 cup of water in the instant pot for 60 minutes on the meat setting. Once the meat is done shred the meat however you prefer, my favorite way is to use my stand mixer and the beater blade. Set it aside with the juice. Then put 1 cup of rice with 1 1/4 cups of water into the instant pot and cook it on the rice setting. While the rice is cooking quarter up your brussel sprouts and fry them in one big scoop of lard on medium heat. After the brussel sprouts begin to brown add a heaping spoonful of minced garlic and continue to fry. Once all brown and crispy add half of the chuck roast and a little of the juice. Stir in the rice once done. Stir fry on medium high heat and make a space to crack your eggs. Scramble them and let them harden up and then stir in to the rice. Once thoroughly stired together and a little crispy remove from heat and serve.
If you like spice top it with sriracha and serve with kimchi.
I hope you enjoy the meal