Korean bulgogi beef

Name: Korean bulgogi beef
Cook time: 20 min
Yield: 4

with charred edamame barley and cucumber salad

Ready in around 20 mins

RECIPE FACT:

Did you know that bulgogi beef is a signature dish that is available in almost any Korean restaurant.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CUCUMBER SALAD:

Slice the cucumber in half lengthways and then into ½ cm slices on the diagonal. Slice the spring onions finely on the diagonal and add to a bowl with the cucumber. Pour in the soy dressing and toss to combine.
2. TO COOK THE EDAMAME AND BARLEY:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the edamame, season with salt and cook for 1-2 mins stirring occasionally to create a char. Open the bag of steamed barley squeezing gently on the bag to break up any large clumps and add to the pan with the sliced red cabbage. Season with salt and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE BULGOGI BEEF:

Wipe out the pan, respray with oil and place back over a high heat. Once hot, add the bulgogi beef strips, season with salt and cook for 30-60 secs – do not cook any longer as this will make them tough.
TO SERVE:

Spoon charred edamame barley into bowls and top with bulgogi beef strips pouring over any pan juices. Serve the cucumber salad on the side pouring over some of the soy dressing onto the barley. Dollop with kimchi mayo and sprinkle with toasted peanuts.