Korean Beef Bulgogi with coconut rice

Method

1. For the riceCombine rice, coconut milk, water and salt in a saucepan. Bring to a gentle simmer, cover and cook on low heat for about 12 minutes. Remove from heat, rest for 5 minutes then fluff with a fork.
2. 2. Prepare the Bulgogi MarinadeIn a bowl combine soy sauce, Obento rice wine vinegar, Chang’s sesame oil, garlic, ginger, brown sugar and chilli and grated apple and onion Stir well. Add the sliced beef and mix until evenly coated. Allow to marinate for about 10 minutes.3. Cook the Beef and MushroomsHeat Chang’s sesame oil in a large frying pan over medium-high heat. Add sliced shiitake mushrooms and cook for 2–3 minutes until lightly golden. Add the marinated beef and cook for 3–4 minutes, stirring frequently until cooked. Stir through spring onions.4. Assemble the BowlSpoon coconut rice into serving bowls. Top with the spicy bulgogi beef and shiitake mixture. Add a generous spoonful of kimchi, sprinkle with crispy fried shallots and finish with a drizzle of Kewpie mayonnaise. I also add corriander but not all of my family eats it.