Bulgogi
Jack
August 31, 2023
Reviews
Ingredients:
Adjust Servings
| 200-250g ribeye steak | |
| 40ml dark soy sauce | |
| 40g dark brown sugar | |
| 3cloves minced garlic | |
| 1tsp sesame oil | |
| 180g jasmine rice (dry weight) |
Directions
1.
Freeze your steak
Get your steak into the freezer for 10-15 minutes before cooking. This will allow you to slice it razor-thin, which makes this dish great.
Mark as complete
2.
Marinade the steak
Slice the steak into very thin strips. Combine your ingredients in a bowl or sandwich bag, and allow to marinate for 30-60 minutes; really, as long as you have. In the meanwhile, get a rice cooker or pan on with your rice. If it's done early, you can leave it to steam or warm.
Mark as complete
3.
Fry the steak
Get a wok blisteringly hot over the biggest burner you have. Add a splash of oil and, using tongs, transfer half of your steak mix to the pan. Sear the steak for 30-60 seconds until the marinade is slightly caramelised and the steak is cooked to your liking,.
This comes together very fast, so keep an eye to not overcook the steak. Once you're done with half, remove to a covered plate and leave in a warm place to repeat wit the other half.
Mark as complete
4.
Serve
Serve over warm jasmine rice with greens (optional) and garnish with sesame seeds, watercress, chilli flakes, whatever floats your boat. Topping with a fried egg is a favourite of mine.
Mark as complete
Leave a Reply