Korean Beef Bulgogi
with Ginger Stir Fried Broccoli
Chinese food has been a regular part of the UK diet since we first started eating ‘After Eight’ mints (admit it, you ate them too!). Korean food on the other hand isn’t so well known. We’re absolutely in love with its flavours and aside from Kimchi (super trendy right now!), Bulgogi is practically a national dish. We’ve simplified it to within an inch of its life, so you can whip it up in minutes at home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6
Garlic Clove
3
Ginger
6
Spring Onion
1
Broccoli
6
Soy Sauce
(Contains: Cereals containing gluten, Soya)
500
British Beef Mince
350
Basmati Rice
1.5
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
700
Boiling Water
Utensils
Instructions
Peel and finely chop the garlic. Peel the ginger using the edge of a spoon and very finely chop (or grate). Chop the spring onion into micro-thin discs, separating the white and green parts. Break the broccoli into florets.
Mix the soy sauce with a sprinkle of sugar (if you have some) and a splash of oil. Add half your garlic and two-thirds of your ginger and keep stirring until the sugar dissolves. Next stir in the whites of your spring onion. Tip: This is your bulgogi sauce.
Pour half your bulgogi sauce over the beef, mix thoroughly and leave for as long as possible. Tip: This would be a great step to do well in advance - we left it for an hour and it made a HUGE difference to the flavour, but let your appetite make the decision!
Boil a medium-sized pot of water with a pinch of salt. Once your water comes to a rapid boil, add in your broccoli. Bring back to the boil and cook for 2 mins. Lift your broccoli from your water and keep to the side - don’t throw the water away!
From the broccoli water, reserve the amount stated in the ingredient list and add the rice to it. Put a lid on and cook for 10 mins on the lowest heat possible, then remove from the heat for 10 mins. Do not touch the lid until 20 mins are up, to ensure your rice is cooked perfectly.
Heat a splash of oil on high heat in a frying pan. Once really hot add in your beef bulgogi and fry for around 4-5 mins until cooked. Tip: If you only have a small pan don’t overcrowd it - cook the beef in batches to brown it.
Once your beef bulgogi is cooked, remove it from your pan and keep it warm. Drain some of your oil from your beef back into your pan and get it really hot. Throw in your remaining garlic and ginger, then after 15 seconds, add in your broccoli. Stir-fry for 2 mins - you want it to be a little crunchy when you eat it.
Separate the grains of rice with a fork and stir through your greens of your spring onion. Serve your beef bulgogi with your rice, your broccoli on the side, a sprinkle of sesame seeds and your remaining bulgogi sauce drizzled over the top.
