ASMR COOKING Beef Sausage Rice Bowl with Egg & Cucumber Kimchi Salad

By Seonkyoung Longest · 20 min

Ingredients

Instructions

1. Beef sausage rice bowl: Cut the cucumber into 2-inch slices. Mix the gochugaru, vinegar, fish sauce, plum extract and sugar well, add the cucumber and sesame seeds, toss, and set aside.
2. Slice the beef sausage into 1-inch pieces, scoring each with 4 cuts. Cook over medium-high heat for 5 to 6 minutes, with or without oil (a nonstick pan needs no extra oil since the sausage releases fat).
3. Remove the sausages and add cooking oil to the pan. Fry the egg to your preferred doneness.
4. Place warm rice in a bowl, arrange the sausages on one side and the egg in the middle, add the cucumber salad to the other side, and top with cilantro leaves if using.
5. Spicy enoki mushroom: Trim the enoki and separate into smaller bundles. Mix soy sauce, gochugaru, sesame oil, garlic, sugar and water. Heat the sauce in a pan, add the mushrooms and cook 2 to 3 minutes until tender. Garnish with green onion and sesame seeds.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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