Ingredients

  • 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

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Recipe Courtesy of
Asian Food Network

Korean Army Stew Sushi Bake

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Try the Korean variety of deconstructed sushi that is baked with layers of toppings and rice!
  • Easy
  • 20 min
  • 30 min
  • 10 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 20 min
  • 30 min
  • 10 min

Instructions

  1. 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.
    Mix ingredients together


  2. 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.
    Prepare sushi bake


  3. Bake dish

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


Plate and Serve!

Serve garnished with sliced scallions and seaweed.

Plate and Serve!

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    Ingredients
    • 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

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