Korean bulgogi beef

Name: Korean bulgogi beef
Cook time: 20 min
Yield: 2

with charred edamame and soy noodles

Ready in around 20 mins

RECIPE FACT:

Did you know that bulgogi beef is a signature dish, available in almost every Korean restaurant?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO PREPARE THE NOODLES:

Place the rice noodles into a heat proof bowl and cover with boiling water from the kettle. Leave to soak for 2-3 mins, then drain well into a sieve. Once cool enough to handle, loosen the noodle strands with your fingers and place into a salad bowl.
2. TO PREPARE THE VEGETABLES:

Using half the cucumber, cut into 1 cm cubes and place into the salad bowl. Slice the spring onion finely on the diagonal and add to the salad bowl with the cucumber and the sliced red cabbage. 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 2-3 mins stirring occasionally to create a char. Remove from the pan and add to the salad bowl. Just before serving, pour in the soy dressing and toss well to combine.
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 to the pan discarding any liquid, season with salt and cook for 60-90 secs – do not cook any longer as this will make them tough.
TO SERVE:

Spoon charred edamame and soy noodles into bowls and top with bulgogi beef strips pouring over any pan juices. Sprinkle over the peanut and sesame sprinkle and serve with kimchi on the side.