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Korean-Beef-Bulgogi-01

Korean Beef Bulgogi

Tender slices of marinated beef cooked to perfection, this Korean Beef Bulgogi recipe is bursting with flavour. Served with Tilda's Fragrant Jasmine Rice and a side of kimchi, it's an easy and satisfying meal ideal for two.

  • 61 - 90 Minutes
  • Easy
  • Serves 2

This recipe uses:

Fragrant Jasmine Rice

Where to buy

(Or, try it with: Fragrant Steamed Jasmine Rice )

Korean Beef Bulgogi

Method

Ingredients

Ingredients

  • For marinating
  • 120g Tilda Jasmine Rice
  • 350g tenderloin beef steak, i.e. ribeye or sirloin, thinly sliced. Tip: freezing it first makes slicing easier.
  • 2 cloves garlic, minced
  • 1 thumb-sized piece of ginger, finely sliced
  • ½ brown onion, grated
  • 2 tbsp light soy sauce
  • ½ tbsp sesame oil
  • 1 tbsp honey or brown sugar
  • ½ tbsp mirin (optional)
  • Garnish with
  • Handful of chopped spring onions
  • 1 tsp toasted sesame seeds
  • Portion of kimchi on the side

How to make Korean Beef Bulgogi

  1. Combine all the marinating ingredients together in a large bowl or zip-lock bag, and thoroughly mix with the sliced steak. Allow this to marinate for at least 1 hour, preferably overnight.

  2. When you're ready to cook, heat 1 tbsp cooking oil in a large frying pan or griddle pan and add the beef to cook for 3-4 mins until the meat is cooked through.

  3. Remove from heat onto a serving plate and garnish with spring onions and sesame seeds.

  4. Bring a pan of water to a boil and add the rice. Simmer for 10-12 minutes. Drain well and serve.

  5. Serve with Tilda Fragrant Jasmine Rice and some kimchi on the side.

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