Beef Bulgogi + Rice
BEEF BULGOGI + RICE
(photo from Sweet and Savoury Meals)
Ingredients:
- 1 lb beef sirloin, thinly sliced
- ¾ cup Cryssi’s Bulgogi Sauce
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
- 2 cups long grain white rice
- 4 cups water
- 1 tsp salt
Instructions:
- To a large bowl or large freezer bag, add the sirloin and Bulgogi sauce. Use your hands to massage the sauce thoroughly into the meat.
- Allow the meat to marinade for a minimum 30 minutes at room temperature or in the fridge for several hours up to 24 hours.
- Heat a nonstick pan or wok over medium-high heat until the meat sizzles as soon as it touches the pan. Do not overcrowd the pan or you will end up with a lot of the juices leaking out into the sauce and it will end up watery.
- Keep stirring and cooking until the meat is caramelized. It is ok if it gets a little charred in places, as traditional Bulgogi is cooked on top of a charcoal grill.
- Serve over *rice and garnish with green onion and sesame seeds.
*PERFECT WHITE RICE FOR 4
Ingredients:
- 2 cups long grain white rice
- 4 cups water
- 1 tsp salt
Instructions:
- Add long-grain white rice and salt to a medium saucepan. (For fluffier rice, rinse under cold running water a few times until water runs almost clear.)
- Pour in water and bring to a boil over medium heat.
- Reduce heat to a low simmer, cover, and cook with the lid on for 15 minutes.
- Check rice. If there’s any water on the bottom, cover and let it rest 5 minutes off the heat to absorb then serve.
