Korean-Style Beef Bulgogi With Sticky Rice
This classic dish is one of Korea's most famous exports. It's simple to prepare, with all of the flavour coming from the bulgogi marinade, which is packed full of sesame, garlic and soy.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
While the rice is cooking, peel and cut half your brown onion[s] into rough bite-sized pieces (save the rest for later!)
Peel and roughly chop your garlic
Peel (scrape the skin off with a teaspoon) and roughly chop your ginger
Add the chopped onion, garlic and ginger to a food processor with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and blitz until smooth – this is your ginger & garlic paste
Add your beef strips to a large bowl with the ginger & garlic paste, soy sauce, toasted sesame oil, 2 tsp [3 tsp] [4 tsp] sugar and a generous grind of black pepper
Give everything a good mix up and set aside to marinate
While the beef is marinating, slice the remaining onion finely
Top, tail peel and chop your carrot[s] into thin batons
Slice your chestnut mushrooms finely
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped vegetables with a pinch of salt and cook for 4-5 min or until they're tender with a slight bite
Once done, transfer them to a plate and set aside for later
Return the pan to a high heat
Once very hot, add the marinated beef (with the remaining marinade) to the pan and cook for 2-3 min or until the beef is browned all over and slightly pink on the inside
Return the cooked vegetables to the pan and give everything a good mix up – this is your beef bulgogi
Trim, then slice your spring onion[s] finely
Serve the sticky rice with the beef bulgogi to the side and garnish with the sliced spring onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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