Create authentic Korean flavours at home with this mouth-watering beef and vegetable stir-fry. Start by marinating thin strips of rump steak and vegetables in garlic, soy and sugar. Then finish by stir-frying over a high heat. Served with steamed long grain rice.
30 Minutes. Learn to make one of Korea's most popular dishes.
100g beef rump
1 cup long grain rice
2 garlic cloves
1 small brown onion
2 teaspoons sesame seeds
3 tablespoons soy sauce
1 tablespoon white sugar
5 dried shiitake mushrooms
Fill kettle with water and boil. Slice the beef very thinly. Slice the onion and crush the garlic. Thinly slice the carrot diagonally. Combine everything in a bowl with the premixed sauce, sesame seeds and a generous amount of pepper. Set aside to marinate for minimum 15 minutes or until the rice is almost cooked. Pour boiled water over shiitake mushrooms to soak.
Using absorption method, cook the rice. Place the rice in a saucepan with 2 cups cold water. Bring to the boil until liquid has completely absorbed. Cover pot, remove from heat and set aside for 15 minutes.
Drain shiitake. Discard stems if tough then thinly sliced. Bring a wok or frying pan to a high heat with a drizzle of olive oil. Add meat and veg to the pan. Stir-fry until the meat is just cooked through.
Spoon rice onto plates and top with the bulgogi.
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