Beef Bulgogi Rice Bowls

Ingredients

• 450 g (1 lb) Beef sirloin or ribeye, sliced as thinly as you can, across the grain
• 4 tbsp (60 ml) Soy sauce
• 2 tbsp Light brown sugar
• 1 tbsp Toasted sesame oil
• 4 Garlic cloves, finely grated
• 1 tbsp Fresh ginger, finely grated
• 1 small Pear or apple, peeled and grated
• 3 Spring onions, thinly sliced
• 1 tbsp Gochujang, optional, for gentle heat
• 340 g (12 oz) Short-grain or sushi rice
• 1 Cucumber, thinly sliced
• 60 ml (¼ cup) Rice vinegar
• 1 tbsp Sugar, for the pickles
• ½ tsp Fine salt, for the pickles
• 2 tbsp Neutral oil
• 1 tbsp Toasted sesame seeds

You’ll need: Large frying pan or cast-iron skillet

Method

1. 1

   Marinate the beef. Mix the soy sauce, brown sugar, sesame oil, garlic, ginger, pear, half the spring onions and the gochujang in a bowl. Add the beef, turn to coat and leave for at least 20 minutes at room temperature, or up to 4 hours covered in the fridge. Freezing the beef for 20 minutes beforehand makes it far easier to slice thinly.

2. 2

   Cook the rice. Rinse the rice in several changes of cold water until the water runs mostly clear. Cook it following the packet instructions, then keep it covered and warm.

3. 3

   Quick-pickle the cucumber. Stir the vinegar, sugar and salt together until dissolved. Add the cucumber slices and leave them for 15 minutes, turning once or twice.

4. 4

   Cook the beef. Heat a large frying pan or cast-iron skillet over high heat until very hot, then add 1 tbsp of the oil. Cook half the beef in a single layer for 2 to 3 minutes, turning once, until browned at the edges and cooked through. Repeat with the remaining oil and beef. Cook in batches, because a crowded pan stews the meat.

5. 5

   Assemble. Spoon the rice into bowls and top with the beef and any pan juices. Add the drained pickles, then scatter over the sesame seeds and the remaining spring onions.