Korean Beef Bulgolgi Bowl
Cooking Steps
Add the water (for the rice) to a medium saucepan and bring to the boil. Rinse the Jasmine rice well. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don’t lift the lid while the rice is resting so you don’t lose any steam!
Finely grate the ginger. Peel and crush the garlic. Dice the carrot (unpeeled). Trim the snow peas. Finely slice the spring onion, keeping the white and green parts separate.
In a large bowl, combine the ginger, garlic, soy sauce, brown sugar and sesame oil. Add the beef strips to the bowl and mix until all the meat is well coated. Set aside to marinate. TIP: If you have time, marinate the beef for at least 10 minutes to maximise the flavour.
Heat a drizzle of olive oil in large frying pan over a high heat. Using tongs, shake off any excess marinade from ½ the beef, then cook in the pan for 1-2 minutes, or until browned. Set aside on a plate and cover with aluminium foil to keep warm. Repeat with the remaining beef. TIP: Cooking the beef in batches will prevent it from stewing.
Return the frying pan to a high heat with a drizzle of olive oil. Add the snow peas, carrot and spring onion (white parts) to the frying pan and cook for 2-3 minutes, or until just softened. Add the beef back to the pan with any remaining marinade and cook for 1 minutes, or until the sauce starts to thicken. Stir through the baby spinach leaves until wilted.
Divide the rice between plates and top with the Korean beef bulgolgi. Sprinkle over the sesame seeds, roasted peanuts and spring onion (green parts) to the adult’s portions. Enjoy!
