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Rice Cake with Korean Style BBQ Bolognese sauce
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Ingredients
Servings
4
8
24
48
80
100
Serves 4
1 cup each, Onions diced ¼ inch, carrot diced ¼ inch, celery diced ¼ inch
2 tbsps each, Canola oil, garlic paste, ginger paste, tomato paste
1 pounds Lean ground beef
3/4 cups each, Mushrooms diced ¼ inch, green onions sliced
1/2 cups each, Low sodium soy sauce, water, Frank’s RedHot Sauce.
3 tbsps
Club House La Grille ® Korean Style BBQ Seasoning
1/4 cup Turbinado sugar
2 pounds Korean rice cake
Procedure
Heat 1 tbsp (15 ml) canola oil in a skillet, add ground beef and fry until fully cooked. Reserve.
Heat remaining canola oil, sauté carrot, celery, onions and mushrooms for 5 to 6 minutes.
Add Club House Korean Style BBQ Seasoning to the vegetable and saute for 2 minutes.
Add garlic, ginger and tomato paste, saute for 1 minute.
In a large pot combine cooked beef, sauteed vegetables.
Combine and add sugar, soy sauce, Frank’s RedHot Sauce, water.
Simmer sauce for 10 to 15 minutes.
Served over cooked rice cakes and garnish with sliced green onions.
Recipe type: Beef
In This Recipe
Korean Style BBQ Seasoning
Tags
Main
Beef
Ethnic
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