Air-Fried Bulgogi Beef, Cheesy Potato, Gochujang Cauliflower, Korean Omelette
Tara Choi
4
15 minutes
10 minutes
Malaysian
Ninja Double Stack XL 9.5L Air Fryer – SL451
Ingredients
Air-Fried Bulgogi Beef
- 200g Sirloin beef
- Onions
- Leek
- Sugar
- Light soy sauce
- Black pepper
Cheesy Potato
- Potato
- Mozzarella cheese
Gochujang Cauliflower
- 2 cups Cauliflower
- 1 tbsp Gochujang
- 1 tbsp Light soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Honey
Korean Omelette
- 3 Eggs
- 3 Sausages
- Cherry tomatoes
- Spinach
- Ninja Double Stack XL 9.5L Air Fryer – SL451
Directions
Air-Fried Bulgogi Beef (Top rack, Basket 2)
- Dice onions and leeks into thin slices
- In a bowl, mix beef, onions, leeks, sugar, light soy sauce, and black pepper.
- Place them all into a parchment paper bowl.
- air fry 180°C 10 minutes
Cheesy Potato (Bottom rack, Basket 2)
- Pre-cook the potato in a microwave for 8 mins to soften it.
- Smash the potatoes flat and place into a parchment paper bowl
- Add mozzarella chese on top
- air fry 180°C 10 minutes
Gochujang Cauliflower (Bottom rack, Basket 1)
- In a small bowl, mix gochujang, light soy sauce, sesame oil, and honey. Mix well.
- Pour into a bowl of cauliflowers. Mix well.
- air fry 180°C 10 minutes
Korean Omelette (Top rack, Basket 1)
- Cut sausages into bite-sized pieces
- Beat 3 eggs into a parchment paper bowl, add sausages, cherry tomatoes (halves), and spinach.
- air fry 180°C 10 minutes
