Korean Beef Bulgogi Bowl

Ingredients

• 400g tender beef (ribeye or sirloin recommended)
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin
• 1/2 tbsp sesame oil
• 2 tbsp brown onion, grated
• 2 cloves garlic, minced
• 3 tbsp red apple, grated
• 1/2 tsp ginger, minced
• Black pepper, to taste
• 1/2 large brown onion, peeled and thinly sliced
• 1 spring onion, finely sliced, green and white parts separate
• 1 tbsp vegetable oil
• 2 cups cooked rice (plain white rice)
• 1 cup Kimchi (store-bought or home-made)
• 2 eggs (optional)
• 1 tbsp Chilli Crisp (Laoganma Spicy Chilli Sauce, home-made Chilli Crisp, or your favourite chilli oil) (optional)

Method

1. Thinly slice the beef against the grain and add it to a large mixing bowl.
2. Add the soy sauce, brown sugar, mirin, sesame oil, grated onion, minced garlic, grated red apple, minced ginger and pepper to taste.
3. Stir to combine and coat the beef in the marinade, then cover with cling wrap and set aside to marinate for 1hr.
4. Heat the oil in a large fry pan (or wok) over high heat.
5. Add the sliced onion and the white parts of the spring onions, sauté for 2 minutes.
6. Add the beef and any marinade remaining in the bowl. Cook for 4-5 minutes, stirring regularly.
7. In the mean time, heat the Chilli Crisp / chilli oil in a small fry pan over medium heat. Fry 2 eggs, sunny-side up, salt & pepper to taste.
8. Once the beef is cooked, serve on hot rice with kimchi, fried egg, and garnish with the green part of the spring onions. Optional (additional garnish) - sprinkle with toasted sesame seeds.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce