Korean sizzling beef

Korean sizzling beef
Angela-Malick-&-BlueNun-47.jpg

Method

  1. Whisk all the ingredients together in a medium bowl except beef and onions.
  2. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour 
  3. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy
  4. Toss the spring onions with the cooked rice to serve with beef

Recipe from chef Angela Malik for Blue Nun.

There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

For a party, serve the beef on a platter of steamed basmati rice topped with finely chopped spring onions

Ingredients

500g thinly sliced rib-eye or sirloin steak. Partially freezing the beef helps with cutting clean slices.
50ml light soy sauce
50ml Blue Nun Rivaner Riesling wine
2 tbsp white sugar
1 tbsp sesame oil
2 cloves of garlic, crushed
2 tsp ginger, finely minced
1 tbsp sesame seeds
1 red onion, sliced
4 spring onions finely sliced
500g cooked rice

Notes

Time: 10 minutes
Serves: 4
Nutrition: 357 Cals, 10.3g Fat, 3.7g Sat Fat