Recipe
Beef Bulgogi Rice Bowl
Barik Lana beef bulgogi over steamed rice with quick-pickled vegetables and a jammy egg. A complete dinner in under fifteen minutes.
Ingredients
- 1 pack Barik Lana Beef Bulgogi (300g)
- 300g cooked short-grain rice
- 1 carrot, julienned
- 1 cucumber, julienned
- 2 tbsp rice vinegar
- 1 tsp caster sugar
- 2 eggs
- 1 tsp toasted sesame seeds
- 1 spring onion, sliced
Method
- Toss the carrot and cucumber with the rice vinegar, sugar and a pinch of salt. Leave to pickle while you do everything else — ten minutes is plenty.
- Boil the eggs for 6 minutes 30 seconds, then cool under cold running water and peel. Halve just before serving.
- Heat the Beef Bulgogi in the microwave for 8 minutes at 800W, or in a hot pan for 4–5 minutes to get a little caramelisation on the edges.
- Divide the warm rice between two bowls. Top with the bulgogi, the drained pickles and an egg half each.
- Finish with sesame seeds and spring onion.
Chef’s tip. A hot dry pan rather than the microwave gives the bulgogi a bit of char — worth the extra pan if you have the time.
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