Bulgogi Bowl

40m

Time

Price

Standard

Difficulty

“Spicy beef and tasty veg, this dish is like an at home Korean barbecue and we're here for it!”

— Jimmy Li

Method

Step 1

To make the beef marinade, grate the pear and mix with the soy sauce, brown sugar, ginger, gochujang and 2 cloves of minced garlic. Finely slice the beef and add to the marinade and leave in the fridge for a few hours

Step 2

Wash the rice and cook in enough water to dip your finger in to the first knuckle with your fingertip resting on the top of the rice

Step 3

Slice the cucumber, squash, onion, 2 cloves garlic and pepper

Step 4

Heat 2tbsp sesame oil in a pan and add the onion and garlic. Fry until soft

Step 5

Set the onion and garlic aside and fry the squash until slightly browned and soft. Set aside, then fry the pepper until soft, set aside and fry the cucumber

Step 6

Set the cucumber aside with the rest of the vegetables and fry the beef until nicely browned. Fry the eggs and serve on top of the rice, vegetables and beef sprinkled with sesame seeds, black pepper and spring onion and enjoy