Bulgogi Beef Stir-Fry

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice thoroughly, place it in a saucepan with the water, and bring to a boil. Cover and cook over low heat for about 12 minutes, then leave to steam for 5 minutes.

   150 g Jasmine rice250 ml Water
2. 2

   Stir together the soy sauce, rice vinegar, brown sugar, sesame oil, gochugaru, garlic, and ginger until the sugar has mostly dissolved.

   2 cloves Garlic, finely chopped15 g Fresh ginger, finely grated45 ml Soy sauce15 ml Rice vinegar15 g Brown sugar10 ml Sesame oil1/2 tsp Gochugaru or chili flakes
3. 3

   Toss the beef with the marinade and leave to stand for 5 minutes. Meanwhile, prepare the bell pepper, onion, and spring onion.

   300 g Beef, thinly sliced1, about 150 g Green bell pepper, cut into strips1 small, about 100 g Onion, thinly sliced1 Spring onion, sliced into rings
4. 4

   Heat a large skillet or wok until very hot. Add the vegetable oil and sear the marinated beef in batches for 2 to 3 minutes, so it browns instead of steaming. Remove the beef from the pan.

   15 ml Neutral vegetable oil
5. 5

   Stir-fry the bell pepper and onion in the same pan for 3 to 4 minutes, until lightly browned but still crisp. Return the beef and any remaining marinade to the pan and continue cooking for 1 to 2 minutes, until the beef is fully cooked and the sauce is glossy.

6. 6

   Divide the rice between two bowls, spoon the bulgogi stir-fry over the top, and garnish with the sesame seeds and spring onion. Serve immediately.

   10 g Sesame seeds1 Spring onion, sliced into rings

Origin & History

Bulgogi literally means “fire meat” in Korean and traditionally refers to marinated beef cooked over a fire or on a hot plate. The combination of soy sauce, sweetness, garlic, and sesame is characteristic of many Korean meat dishes, while this quick skillet version has been adapted for everyday cooking.