Korean beef Bulgogi with rice

Name: Korean beef Bulgogi with rice
Prep time: 30 min
Yield: 2
Ingredients: 500 g beef meat; 1 onion; 3 cloves garlic; 5 g ginger; 4 tbsp Tamari soy sauces; 2 tbsp cane sugar; 2 tbsp olive oil; 2 tbsp rice vinegar; 1 tsp cayenne pepper; 1/2 tsp pepper; 2 tbsp sesame seeds; 200 g rice

Vilgain Editors

30 min.

Comments

stock photo, source: seonkyounglongest.com

Korean beef Bulgogi is a traditional meal made from pieces of beef in a spicy marinade. It's grilled in a hot pan and served with rice and other sides, including kimchi or vegetable salads.

Shop ingredients

Organic Tamari Soy Sauce – 250 ml – gluten-free soy sauce with a thick texture, made from organic farming

£3.99

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Organic Rice – 500 g – natural taste and texture, traditional Italian production, wide use in the kitchen

£2.99

£2.57

Nutrition (1 serving) 1 plate

816 kcal
55,6 g carbohydrates
50 g fats
51 g protein

Per 2 portions

500 g beef meat
1 onion
3 cloves garlic
5 g ginger
4 tbsp Tamari soy sauces
2 tbsp cane sugar
2 tbsp olive oil
2 tbsp rice vinegar
1 tsp cayenne pepper
1/2 tsp pepper
2 tbsp sesame seeds
200 g rice

Instructions

Mix the onion, garlic, ginger, soy sauce, brown sugar, sesame oil, rice vinegar, Cayenne pepper, pepper and sesame seeds in a bowl.
Add the sliced beef and leave to marinade for at least 30 minutes (or overnight for a stronger flavour).
Heat a frying pan over medium heat and add vegetable oil.
Fry the marinated beef until it's done on all sides, then add the onion and fry until it's soft.
Serve with rice and other preferred sides.