Quick Beef Bulgogi

• total tid: 1 hour 11 minutes

Ingredienser

FOR THE BEEF & RICE

400g Thinly sliced Ribeye, Sirloin or Flank or use mince

120g Jasmine Rice

150g Water

2 Large Eggs

4 Tsp Neutral Oil

2 Tsp Sesame Seeds

MARINADE

3 Tbsp Dark Soy Sauce

2 Tbsp Rice Vinegar or Mirin

2 Tsp Honey or Brown Sugar

1 Tsp Sesame Oil

2 Garlic Cloves

1 Tsp Fresh Ginger

2 Spring Onions

Pinch Gochugaru (optional)

FOR THE QUICK CUCUMBER KIMCHI

1 Medium Cucumber (about 200g)

1 Tbsp Salt

2 Tsp Rice Vinegar

2 Tsp Gochugaru

1 Tsp Sugar

2 Garlic Cloves

Vejledning

Start by grating the garlic and ginger. Thinly slice the spring onions. In a bowl, mix together the dark soy sauce, vinegar or mirin, honey or sugar, sesame oil, garlic, ginger and spring onion. Add the beef and toss to coat. Leave to marinate for 10-15 mins. If you don't have sliced beef, you can pop it in the freezer for 20 minutes to help to slice it thinly.

Slice the cucumber into ½cm rounds. Toss with the salt and leave to rest for 10-15 mins. Rinse well and pat dry. Grate the garlic and slice the spring onion, then toss with the vinegar, gochugaru, sugar, garlic and spring onion. Set aside.

Add the rice to a saucepan and rinse until the water runs clear, then drain. Pour in 150g water, bring to the boil, then cover with a lid and steam over a low heat for 12 mins. Take off the heat, fluff with a fork, then cover and rest for another 10 mins before fluffing again. Weigh out 150g cooked rice per portion.

Fry your eggs. Heat a large frying pan until ripping hot. Add the oil, then the beef in batches. Sear for 1-2 mins without touching to get that deep caramelisation, then stir-fry until just cooked — 2-3 mins total.

Spoon 150g rice into each bowl. Pile the bulgogi beef on top, a fried egg, cucumber kimchi and finish with sesame seeds and spring onion.