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Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Tuesday, 15 June 2010

Perfect 'Korean' World Cup Half Time Nosh

Another hum-dinger in honour of the World Cup! It's a great bowl of food and if you haven't tried Korean food yet, then NOW is the time, because it is absolutely delicious!


250g of lean steak, like sirloin or rump (I use Onglet which is cheap and delicious)
10 pieces of ‘tenderstem’ broccoli stems, chopped into 3
Some oil for cooking
Cling film

6 tablespoons of light soya sauce
2 tablespoons of toasted sesame oil
2 tablespoons of caster sugar
6 peeled garlic cloves thinly sliced
1 bunch of spring onions chopped into 1cm thick slices

You need to marinate your meat first of course and there is no reason that this cannot be done the night before, but a couple of hours will suffice. So first of all take your meat and thinly slice it into ½cm thick slices which are suitably bite-sized. Then place your meat into a large mixing bowl, add all your marinade ingredients and using your hands, mix the ingredient well for a couple of minutes, to ensure the sugar is virtually dissolved in the other ingredients and the beef gets an even coating of sauce, before covering it with cling film and placing in the fridge to marinate.

After a minimum of 2 hours, take the meat out of the fridge (about 30 minutes prior to cooking) and then using a wok or a deep pan, on the highest temperature possible, preheat your pan and when it is red hot, add a little oil and quickly fry your broccoli for 30 seconds. Then using a slotted spoon, scoop your beef, garlic and spring onions out of the marinade and fry them making sure you keep them constantly moving. At such high temperatures, you need to keep everything moving to prevent it sticking to the pain. After about 30/45 seconds, the meat should start to brown at the edges and cook through, which is when you should add some more of the marinade to the pan to make a sauce for your Bulgogi. Add as much of the marinade you like, just make sure you cook it through for 15-20 seconds and then you are ready to plate up and serve with a steaming hot portion of rice.


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