Bulgogi with Tenderised Beef and Chili-Fried Zucchini
Bulgogi with tenderised beef, chili-fried zucchini and Korean carrot salad. This recipe makes a perfect lunch dish. Thanks to tenderizing with baking soda, you can cook cheaper meats quickly to cut costs.
Ingredients
Number of portions
1000 g Beef, thinly sliced
3 tsp Santa Maria Sodium carbonate
50 ml water
50 ml oil
200 g Santa Maria Black pepper & Soy sauce
500 g broccoli, in pieces cooked
500 g Korean carrot salad (banchan)
500 g zucchini, slices fried
3 tbsp Santa Maria chili & sesame seasoning
1800 g sushi rice, cooked
4 stalks of scallions, in thin slices
How to prepare
Cut the beef into thin slices and place in a bowl. Dissolve the baking soda in water and mix well with the meat. Put the meat to rest in a cold environment for at least 30 minutes. Rinse the meat in a colander and let dry with a little paper.
Put some oil in a pan and fry the tenderised meat on high heat. When the meat is properly browned, add Black pepper & Soy Sauce while stirring. Place on a tray.
Fry sliced zucchini in some oil, on high heat until nicely coloured. Then season with Sesame & Chili Seasoning and place on a tray.
Serve the meat with sauce on a plate, together with cooked sushi rice, broccoli, carrot salad and the fried zucchini. Drizzle with extra Sesame & Chili Seasoning and thinly sliced scallions before serving.
Allergens
Sesame, soy & wheat
Recipe categories
Food