A Korean dish of marinated meat and my go to dish whenever i visit my local restaurant Per and Kor. Its run by a lovely couple- she is Korean and he is Persian and I have never been disappointed with the food although there can be a bit of a wait. They serve their Bulgogi with crunchy lettuce leaves to wrap the beef. This version is from ” A Flash in the Pan” by John Whaite. Start making this in the morning to give the beef plenty of time to marinate.
Ingredients
For the Beef:
- 2 x 8 oz sirloin steaks finely sliced
- 4 tbsps light soy sauce
- 2 tsps caster sugar
- 2 plump garlic cloves peeled and minced
- 2 spring onions trimmed and finely chopped
- 1/2 kiwi fruit peeled and very finely chopped
- 1 tbsp gochujang paste optional
- 1 tbsp sesame oil
- 250 g sushi rice
- 2 tbsps sunflower oil for frying
- 1 onion sliced
To garnish:
- 1 tbsp sesame seeds
- 2 spring onions finely sliced
Servings:
Instructions
- Put the sliced steak into a mixing bowl and add the soy, sugar, garlic, spring onions, kiwi fruit, gochujang ( if using) and sesame oil. Cover the bowl and refrigerate for the day. When you are ready to cook take the bowl from the fridge.
- Put the rice into a sieve and wash under cold water for at least a minute until the water runs clear. Put the rice in a medium saucepan with 330 ml water and bring to a boil.
- Reduce to a simmer and cook for 9 minutes then cover the pan, remove from the heat and leave to stand for 25 minutes without removing the lid.
- When the rice is almost ready heat a large deep sided frying pan over a high heat. When the pan is hot add the sunflower oil and allow it to get so hot that it shimmers. Add the onion and stir fry for a few minutes until it softens and colours.
- Add the beef and fry for a couple of minutes per side, without stirring until the beef has started to colour. Cook for as long as you prefer.
- Serve mounds of stick rice topped with the beef and finished with a scattering of sesame seeds and some sliced spring onions.
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