Bulgogi recipe

Recipes

0 Comments
Bulgogi recipe

Marinated beef, shredded vegetables, green veg and brown rice, bulgogi is full of goodness and makes a great protein-packed dinner. Save any leftovers and enjoy for lunch the next day.

Ingredients

For the beef
  • 300 g rib-eye steak, sliced
  • 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
  • 1 tbsp gochujang (Korean chilli paste)
  • 1 tbsp cornflour
  • 1 egg
  • 1 tsp ground black pepper
  • 1 tbsp light soy sauce (we like Lee Kum Kee Premium Light Soy Sauce)
  • 1 tbsp sesame oil (we like Lee Kum Kee Pure Sesame Oil)
  • 2 red onions, sliced
  • 15 g ginger, finely diced
  • 4 tbsp vegetable oil, divided into two
  • 10.6 oz rib-eye steak, sliced
  • 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
  • 1 tbsp gochujang (Korean chilli paste)
  • 1 tbsp cornflour
  • 1 egg
  • 1 tsp ground black pepper
  • 1 tbsp light soy sauce (we like Lee Kum Kee Premium Light Soy Sauce)
  • 1 tbsp sesame oil (we like Lee Kum Kee Pure Sesame Oil)
  • 2 red onions, sliced
  • 0.5 oz ginger, finely diced
  • 4 tbsp vegetable oil, divided into two
  • 10.6 oz rib-eye steak, sliced
  • 2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)
  • 1 tbsp gochujang (Korean chilli paste)
  • 1 tbsp cornflour
  • 1 egg
  • 1 tsp ground black pepper
  • 1 tbsp light soy sauce (we like Lee Kum Kee Premium Light Soy Sauce)
  • 1 tbsp sesame oil (we like Lee Kum Kee Pure Sesame Oil)
  • 2 red onions, sliced
  • 0.5 oz ginger, finely diced
  • 4 tbsp vegetable oil, divided into two
To serve
  • 500 g cooked rice
  • 0.5 cucumber, sliced
  • 60 g shredded carrots
  • 2 fried eggs
  • 2 pinches sesame seeds, to garnish
  • 17.6 oz cooked rice
  • 0.5 cucumber, sliced
  • 2.1 oz shredded carrots
  • 2 fried eggs
  • 2 pinches sesame seeds, to garnish
  • 17.6 oz cooked rice
  • 0.5 cucumber, sliced
  • 2.1 oz shredded carrots
  • 2 fried eggs
  • 2 pinches sesame seeds, to garnish

Details

  • Cuisine: Korean
  • Recipe Type: Beef
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Combine the oyster sauce, gochujang, cornflour, egg, black pepper, light soy sauce and sesame oil to create a marinade for the beef.
  2. Add to the beef and marinate for at least 30 minutes before cooking. (Tip: Give the beef a good rub. You can wear a glove and mix in a circular motion to massage in the marinade and tenderise the beef.)
  3. Add 2 tbsp of vegetable oil in a hot pan over medium-high heat. Add marinated beef into the pan and stir-fry for about 6 minutes until it is cooked through. Transfer from the pan to a bowl.
  4. With the same pan, add 2 tbsp of vegetable oil over a medium heat. Add the onions and ginger and stir-fry them for 2–3 minutes until the onions are softened.
  5. Add the cooked beef back in and give it a quick stir until it is reheated and mixed well.
  6. Cook the brown rice as per pack instructions. Divide the rice into two bowls then add the beef, cucumber and carrots and top with a fried egg. Garnish with sesame seeds and serve.

This recipe is by Sandy Tang for Lee Kum Kee.

You might also like:

Salmon noodle bowl

Asparagus, squash and salmon rice bowl

Rice noodle salad bowl

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.