This sizzling hot Korean beef fresh from the grill is a joy unparalleled. Delicious marinated beef, pillowy white rice, fresh green broccoli and sweet, juicy pear complete the simple flavours of this classic dish. 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.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 5 people
To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Cut the broccoli into small florets and finely slice the spring onion. Grate the pear and remove any excess moisture.
Combine the salt-reduced soy sauce, brown sugar, ginger, garlic and 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.
Place the Jasmine rice into a sieve and rinse until the water becomes clear. Place the rice into the large 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 or a slotted spoon and set aside. Drain the rice.
Meanwhile, heat the vegetable oil in a large pan over a medium-high heat. Add the mince mixture and any excess marinade from the bowl and cook, breaking it up with a wooden spoon, for 2-3 minutes or until browned. Toss in the spring onion, pear and sesame seeds and cook for a further 1-2 minutes. Stir through the broccoli florets. Remove from the heat.
To serve, divide the pillowy rice between plates and top with the beef bulgogi and broccoli.