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Bulgogi
Fried beef and rice.
|
Serves |
4 |
|
Prep time |
12 hrs |
|
Cook time |
20 minutes |
Marinated in soy sauce, sugar and fruit, thinly cut beef is left tender and packed with flavour before being fried and laid over a bed of rice.
Ingredients
| 550g | beef steak, thinly sliced |
| 6 tbsps | soy sauce |
| 1 ½ tbsps | sesame oil |
| 1 ½ tsps | brown sugar |
| 2 | garlic cloves, crushed |
| 2 | spring onions, sliced |
| 1 | red chilli, sliced |
| 1 | thumb sized piece of ginger, peeled and grated |
| 1 | pear, peeled and grated |
| 1 tbsp | sesame seeds |
| 300g | white rice, washed |
| 400ml | water |
| 2 tbsps | vegetable oil |
Method
1. Combine the soy sauce, sugar and sesame oil in a large mixing bowl then stir until the sugar dissolves. Add the beef, chilli, grated pear, ginger, garlic and one spring onion then mix together ensuring that the beef is evenly coated. Cover with cling film then place in the fridge to marinate overnight.
2. Dry-fry the sesame seeds for 2 minutes or until a light browning appears. Remove from the heat and leave to cool.
3. Place a saucepan over a medium heat then add the water and rice. Bring to the boil then reduce to the lowest temperature, put the lid on and cook for 15 minutes.
4. Once done, place a large frying pan over a high heat and add the vegetable oil. Fry the marinated beef for 2 minutes or until crispy then flip and repeat.
5. Arrange your rice on a plate or bowl, add the beef then top with sesame seeds and the remaining spring onion.
Chef’s tips
Korean Pear is used traditionally but normal pear, apple and pineapple are good substitutes. If you want to cut your beef extra thin, place it in the freezer for 20 minutes to firm up then use a sharp knife to slice.