This sizzling hot Korean beef fresh from the gill is a joy unparalleled. Delicious marinated beef and the joy of simplicity are in this dish. Pillowy white rice and fresh green broccoli complete the trinity of simple flavours, and a sprinkle of bitey spring onions and sesame seeds are the crowning glory of this brilliant twist of the weeknight dinner staple of beef mince.
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sesame seeds(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
To prepare the ingredients, peel and finely grate the ginger, and peel and crush the garlic. Cut the broccoli into small florets and finely slice the spring onion.
Combine the salt-reduced soy sauce, brown sugar, ginger, garlic and half of the sesame oil in a large bowl. Add the beef mince and using gloved hands massage the marinade into the beef mince. Set aside for at least 15 minutes to marinate.
Meanwhile, place the Jasmine rice into a sieve and rinse until the water becomes clear. Place the rice into the medium pot with the water, a splash of olive oil and a pinch of salt. Bring to the boil. Cook it for about 8 minutes. Add the broccoli and cook for a further 2-3 minutes or until the broccoli is tender and the rice is soft. Remove the broccoli with tongs and set aside. Drain the rice.
Heat the vegetable oil in a large pan over a medium-high heat. Add the mince mixture and any excess marinade and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned. Toss in the spring onion and sesame seeds and cook for 1-2 minutes or until the onion is soft. Add the broccoli and remaining sesame oil, and cook, stirring, for 1-2 minutes or until fragrant.
To serve, divide the pillowy rice between plates and top with the beef bulgogi and broccoli.